Description
Greek Spatchcock Chicken with Lemon-Oregano is a flavorful and crispy dish perfect for any occasion.
Ingredients
Scale
- 3 to 4 pounds whole chicken, spatchcocked
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried oregano)
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, sliced
- Fresh oregano sprigs for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
- In a small bowl, whisk together the olive oil, lemon juice, chopped oregano, minced garlic, salt, and black pepper to create a marinade.
- Place the spatchcocked chicken skin-side up on the prepared baking sheet. Rub the marinade all over the chicken, making sure to get it under the skin for maximum flavor.
- Arrange the lemon slices around the chicken on the baking sheet.
- Roast the chicken in the preheated oven for 45 to 55 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.
- Remove the chicken from the oven and let it rest for 10 minutes before carving. Garnish with fresh oregano sprigs before serving.
Notes
- For a crispy skin, pat the chicken dry with paper towels before applying the marinade.
- You can also add vegetables like potatoes or carrots to the baking sheet for a complete meal.
- For a different flavor, try using thyme or rosemary instead of oregano.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: salt content varies
- Fat: 24g
- Saturated Fat: not specified
- Unsaturated Fat: not specified
- Trans Fat: not specified
- Carbohydrates: 1g
- Fiber: not specified
- Protein: 30g
- Cholesterol: not specified