Greek Spatchcock Roast Chicken With Lemon Potatoes

spatchcock chicken

  Ingredients List:

  • Whole chicken (3-4 lbs.)
  • 2 lbs. potatoes
  • Juice of 2 lemons
  • 1 tsp. dried summer savoury
  • 1/3 cup Greek extra virgin olive oil
  • Salt & pepper to taste

Method:

  1. Pre-heat oven to 400°f/200°c
  2. Peel and cut potatoes into 1" cubes and place in roasting pan
  3. Drizzle with the juice of 1 lemon, 1/2 the olive oil and savoury
  4. Season to taste and stir
  5. With a scissors, cut along each side of the chicken's backbone and remove (see video)
  6. Place chicken on a stable surface cut side down and apply firm pressure to flatten (see video)
  7. Season chicken on all sides and place over potatoes in roasting pan
  8. Squeeze the juice of the remaining lemon, sprinkle with savoury and drizzle remaining olive oil
  9. Roast uncovered for 1hr to 1hr-15min 

 

Notes & Tips:
  • Use as many potatoes as needed
  • Sweet potatoes can be used instead of regular potatoes
  • Serve with Greek salad, feta and fresh bread