Greek Spatchcocked Chicken Recipes

GREEK SPATCHCOCK CHICKEN WITH LEMON & GARLIC

Steps:

• Preheat the oven to 390 F.

SPATCHCOCKED GREEK CHICKEN

Steps:

• Preheat the oven to 425 °F, 220 °C.
• Spatchcock the chicken: Using a sharp knife or kitchen shears, cut along the backbone and remove it. Save it for chicken stock in a freezer-safe bag in the freezer.
• Cut the breastbone so that the chicken lays flat.
• Cut the wing tips or tuck them under while roasting so that they do not burn. Many times, the chicken is sild with the tips already trimmed.
• Marinate the chicken: Combine the marinade ingredients and mix together. Pour over both sides of the chicken.
• Season the chicken: Combine all of the spices and mix them together. Season both sides of the chicken.
• Chill the chicken in the refrigerator for 3-4 hours so that the marinade can flavor the chicken. If you do not have time, just roast the chicken straight away, the marinade and spices are very flavorful.
• Transfer the chicken and all of the marinade and spices to a cast-iron skillet.
• Add the onion to the skillet and bake in the center of the preheated oven (uncovered) until the internal temperature reaches 165 °F. About 55 minutes.
• For extra golden and crispy skin, turn the broiler element on for the final 5-6 minutes. Keep a close eye on the chicken so that it does not burn.
• Remove from the oven and set aside for 10 minutes so that it stays juicy.
• Serve the spatchcocked chicken with lemony roasted potatoes, mashed potatoes, salad, or Mediterranean rice pilaf.

GRILLED SPATCHCOCKED GREEK CHICKEN

Steps:

• Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in a measuring cup.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken on a rimmed baking sheet. Pour 1/2 of the oil mixture over the chicken and reserve the remaining 1/2. Using your hands, massage the oil mixture into the chicken skin. Season with salt and pepper.
• Grill chicken skin-side up over indirect heat for 50 minutes. Move chicken over direct heat and grill 5 minutes. Carefully flip chicken over skin-side down and grill until skin is brown and crispy, about 5 more minutes. Transfer chicken to a serving platter and let rest for 10 minutes.
• Drizzle reserved oil mixture over the chicken. Carve and serve.

GREEK SPATCHCOCKED CHICKEN

Steps:

• 1. Working on a large cutting board, use kitchen shears or scissors to spatchcock the chicken (see below instructions). Place the flattened chicken skin-side up in a wide baking dish large enough to accommodate it with a little room on all sides. 2. Combine 120ml/½ cup of the olive oil, 120ml/½ cup of the wine, 60ml/ ¼ cup of the lemon juice, the mint, oregano, salt, garlic, and bay leaves in a blender and purée until smooth. Pour the sauce over the chicken, turning to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or up to overnight. 3. When ready to cook the chicken, preheat the oven to 220°C (425°F/ gas 7). 4. Place the potato wedges on a rimmed baking sheet and drizzle with the remaining 2 tablespoons olive oil. Season with salt and pepper, toss to coat, then arrange them in an even layer, clustered together in the center of the baking sheet. 5. Uncover the chicken and remove it from the marinade, letting the excess drip back into the baking dish; reserve the marinade. Lay the chicken skin-side up on top of the potatoes. Roast until golden brown and crisp and an instant-read thermometer inserted into the breast meat registers 71°C (160°F), 55 minutes to 1 hour. 6. Meanwhile, pour the marinade into a small saucepan and bring to a boil over high heat. Cook, stirring, until slightly thickened, 6 to 8 minutes. Remove the pan from the heat and pour the sauce through a fine-mesh strainer into a medium bowl. 7. Transfer the chicken to a cutting board and let rest for 15 minutes. 8. Scrape the hot potatoes into a serving bowl and pour over the sauce and the remaining 1 tablespoon wine and lemon juice. Toss to coat and let stand to soak in the sauce. 9. Cut the chicken into quarters, transfer to a serving platter, and sprinkle with the parsley and sea salt. Serve hot, with the roasted potatoes alongside. How to spatchcock a chicken: Spatchcocking is the act of flattening a whole chicken, which makes it perfect for the barbecue or for roasting in half the normal time. It also exposes more of that marinade-soaked skin, which will crisp up nicely when roasted. 1. To spatchcock, turn your chicken breast-side down. 2. Cut along one side of the backbone with sharp kitchen shears or scissors. 3. Cut along the opposite side to free the backbone. 4. Remove the backbone and discard or save for stock. 5. Flip the chicken back over and flatten the breastbone with the heel of your hand (yep, you'll hear it crack). 6. After that it's ready, steady, go!

SPATCHCOCK ROASTED CHICKEN

Steps:

• Preheat the oven to 450 degrees F.
• Lay the chicken on a cutting board breast-side down, with the legs closest to you. Use kitchen shears to cut out the backbone. Open the chicken like a book to reveal the ribs and sternum. Use a chef's knife to score the sternum vertically down the center, then use your hands and body weight to crack the sternum and flatten the breasts and rib cage. Season the chicken all over with 2 teaspoons salt and a generous amount of pepper.
• Lay the thyme sprigs in the center of a rimmed baking sheet and place the chicken on top, skin-side up. Roast the chicken until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 40 minutes.
• Let the chicken rest 5 minutes before serving.

GRILLED SPATCHCOCKED GREEK CHICKEN

Steps:

• To spatchcock the chicken, use strong kitchen scissors or poultry shears and cut down either side of the spine. Pull out the spine, turn the chicken over and press down on the breast of the chicken to flatten it out to one thickness.
• Whisk together the olive oil, lemon juice and zest, garlic, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl. Put the chicken in a gallon-size resealable plastic bag in a rimmed dish. Pour in half of the marinade, reserving the rest for serving later. Seal the bag and rotate it around to evenly distribute the marinade. Refrigerate for 1 hour.
• Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels and season generously all over with salt and pepper; let sit at room temperature for 30 minutes.
• Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Place the chicken skin-side up on the indirect side of the grill with the legs facing the hotter side. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads 150 to 160 degrees F (almost cooked through), about 50 minutes.
• Move the chicken over to the direct-heat side of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 or 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F. If it is not, then move the chicken back to the indirect side, cover and cook until the final temperature is reached. Remove from the grill; let rest 20 minutes before carving.
• Stir the scallions and dill into the reserved marinade. Drizzle over the chicken or serve on the side.

SPATCHCOCK CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
• Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
• Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
• Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

SPATCHCOCK BARBECUE CHICKEN

Steps:

• Mix together the oil, paprika, garlic, lemon zest and salt and pepper. Brush this all over the skin of the spatchcock chicken and leave in the fridge for 30 mins to marinate.
• To cook on a barbecue: cook for 5 mins each side in the centre, then draw aside to the edges to cook on a gentler heat. Turn regularly. Baste in between with beer or water. To check that it's cooked through, pierce with a knife between the thighs and breast bone: the flesh should be white and firm.
• Remove from the heat and leave to rest, covered with foil, for 10-15 mins. Cut into portions, drizzle over lemon juice and seasoning, plus a little oil and pinches of paprika. Serve with the lemon quarters.