Once you learn the simple technique of spatchcocking a chicken, you will make it this way all the time. Removing the backbone basically flattens the chicken and helps it roast faster and the result is a juicy chicken with crispy skin. This recipe is loaded with Greek flavors like lemon and oregano and is simply delicious.
Print this recipe here: www.dimitrasdishes.com/spatch...
Serves 4:
1 whole chicken
1 onion, quartered
The Marinade:
• 1/3 cup olive oil
• ¼ cup lemon juice or more
• 3-4 garlic cloves, grated
The Spices:
• 2 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 2 tablespoons dried oregano
• 1 teaspoon ground cumin
• ¼ teaspoon crushed red pepper flakes
• 1 teaspoon sweet paprika
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.
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