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Greek Style Spatchcocked Chicken

Greek Style Spatchcocked Chicken

I was in the mood to roast a chicken and I was craving Greek flavors so this recipe was born. I decided to Spatchcock the chicken and cook the veggies with a bit of chicken broth together with the chicken which resulted in a moist and tender chicken, flavorful sauce, and delicious veggies. I served this chicken with my Garlic Rice and we spooned a bit of the sauce and the tomatoes, onions, garlic, and olives on top of the rice  and it was AMAZING. I also paired this recipe with the Roasted Brussel Sprouts with Garlic, Lemon, and Feta and it was a delicious meal!

Greek Style Spatchcocked Chicken

Preheat the oven to 450 degrees. Prepare the chicken, spatchcocking instructions found at Cookthink. Coat your roasting pan with cooking spray.

Place the spatchcocked chicken in your roasting pan then add the tomatoes, onion, kalamata olives, and garlic around the sides of the chicken. Drizzle the chicken with a bit of olive oil. Rub the olive oil all over the top of  the bird so it’s evenly coated. Season the chicken and tomatoes well with sea salt, freshly cracked pepper, garlic powder, and oregano, to taste. Pour the chicken broth in the bottom of the roasting pan.

Greek Style Spatchcocked Chicken

Place a meat thermometer into the thickest part of the thigh without touching bone. Put the chicken into the oven and roast for 60-75 minutes or until the meat thermometer reads 170 degrees. Remove the chicken from the oven then add the parsley leaves to the vegetables and sauce. Remove the chicken from the pan and let it rest on a cutting board for 7-10 minutes before carving. Once the sauce has settled for a few minutes, remove as much fat from the top as possible. Using a slotted spoon, remove the veggies from the sauce and  into a serving bowl. Serve veggies and sauce on top of rice, if desired. Enjoy.

Greek Style Spatchcocked Chicken

 

Greek Style Spatchcocked Chicken

Greek Style Spatchcocked Chicken

Servings: 8

Ingredients

  • 1 5 lb whole chicken giblets removed from cavity
  • 2 cups of grape or cherry tomatoes
  • 1/2 sweet yellow onion sliced
  • Handful of kalamata olives halved
  • 10 cloves of garlic
  • Drizzle of olive oil
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste
  • Oregano to taste
  • 3/4 cup chicken broth

Instructions

  • Preheat the oven to 450 degrees. Prepare the chicken, spatchcocking instructions found at Cookthink. Coat your roasting pan with cooking spray.
  • Place the spatchcocked chicken in your roasting pan then add the tomatoes, onion, kalamata olives, and garlic around the sides of the chicken. Drizzle the chicken with a bit of olive oil. Rub the olive oil all over the top of the bird so it's evenly coated. Season the chicken and tomatoes well with sea salt, freshly cracked pepper, garlic powder, and oregano, to taste. Pour the chicken broth in the bottom of the roasting pan.
  • Place a meat thermometer into the thickest part of the thigh without touching bone. Put the chicken into the oven and roast for 60-75 minutes or until the meat thermometer reads 170 degrees. Remove the chicken from the oven then add the parsley leaves to the vegetables and sauce. Remove the chicken from the pan and let it rest on a cutting board for 7-10 minutes before carving. Once the sauce has settled for a few minutes, remove as much fat from the top as possible. Using a slotted spoon, remove the veggies from the sauce and into a serving bowl. Serve veggies and sauce on top of rice, if desired. Enjoy.
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20 Comments

  1. Sounds delicious! I can’t wait to buy a chicken and try some spatchcocking of my own!!!
    ; ) Kris

  2. Oooo. I think I just found out what I want to make with the whole chicken I just bought. Sounds scrumptious. 🙂

  3. Love this idea… it looks and sounds absolutely amazing!!!

  4. Looks amazing Pam and I love all of the Greek creations you make.

  5. I always find spatchcocking to be kind of amazing. The chickens look so funny and from what I hear they also cook pretty perfectly!

  6. I am roasting a chicken tonight; your seasonings sound good. To get the fat out of the sauce, put it in a saucepan, add a goodly handful of ice and swirl for a minute. The ice will collect the fat, and then the ice and fat can be scoope3d off the top with a slotted spoon. I learned to do that when the docs told me to cut down on hubby’s cholesterol intake, and it makes sauces and gravies taste so much better!

  7. Could this be done with chicken parts? Thank you.

    1. I am sure it could. Let me know how it turns out!

      Cheers,
      Pam

  8. Love this chicken Pam, look really delicious!!!

  9. Looks fantastic! As always, I love seeing all your ingredients from Trader Joe’s. This will be great with a big Greek salad.

  10. Esta receta de pollo se ve con una pintaaaaa saludable,excelente preparación de lujo,abrazooooooos.

  11. Kim in MD says:

    That is one gorgeous chicken, Pam! I love all of the favors in this dish. I can’t wait to make it!

  12. The idea of rice or pasta and the sauce and chicken all mixed together sounds great. So much color packed into the sauce and that’s always a good sign of a nutritious meal.