Greek Spatchcock Chicken
Feeding a crowd doesn't have to be complicated... Jazz up a roast chicken with a punchy marinade of good quality oil, white wine, lemon and garlic and then serve with the classic Greek salad and some roast potatoes - winner, winner, chicken dinner!
As you might expect, the better quality the wine, the better quality the dish and you can enjoy the rest of the bottle when you eat it. I recommend that you use something crisp like a Pinot Grigio, a Sauvignon Blanc or an unoaked Chardonnay.
Greek Spatchcock Chicken
Serves 6-8 (depending on sides)
1.6 to 1.8kg whole chicken
120ml olive or rapeseed oil
120ml white wine
3 lemons, juice only
4 tbsp dried oregano
1 tbsp sea salt, plus more as needed
12 garlic cloves
2 dried bay leaves
freshly ground black pepper and sea salt
To spatchcock the chicken: Turn the chicken breast-side down. Cut along one side of the backbone with sharp kitchen shears or scissors. Cut along the opposite side to free the backbone. Remove the backbone and discard or save for stock. Flip the chicken back over and flatten the breastbone with the heel of your hand until it cracks and is flat. Transfer to a roasting tin which leaves a little room around the chicken.
Combine the oil, wine, lemon juice, oregano, salt, garlic and bay leaves in a blender and purée until smooth. Pour the sauce over the chicken, turning to coat. Cover and refrigerate for at least an hour or ideally overnight.
When you're ready to cook the chicken, preheat the oven to 220°C (425°F/gas 7). Season the marinated chicken with plenty of black pepper on all sides then turn skin-side up.
Roast until golden brown and crisp and the juices run clear, around 45 minutes to an hour. If you insert a thermometer into the thigh meat, it should read 70°C.
Transfer the chicken to a cutting board and let rest for 15 minutes. Cut the chicken into pieces, transfer to a serving platter, and sprinkle with a little extra sea salt. Serve hot with Greek salad and roast potatoes, if you like.
As you might expect, the better quality the wine, the better quality the dish and you can enjoy the rest of the bottle when you eat it. I recommend that you use something crisp like a Pinot Grigio, a Sauvignon Blanc or an unoaked Chardonnay.
Greek Spatchcock Chicken
Serves 6-8 (depending on sides)
1.6 to 1.8kg whole chicken
120ml olive or rapeseed oil
120ml white wine
3 lemons, juice only
4 tbsp dried oregano
1 tbsp sea salt, plus more as needed
12 garlic cloves
2 dried bay leaves
freshly ground black pepper and sea salt
To spatchcock the chicken: Turn the chicken breast-side down. Cut along one side of the backbone with sharp kitchen shears or scissors. Cut along the opposite side to free the backbone. Remove the backbone and discard or save for stock. Flip the chicken back over and flatten the breastbone with the heel of your hand until it cracks and is flat. Transfer to a roasting tin which leaves a little room around the chicken.
Combine the oil, wine, lemon juice, oregano, salt, garlic and bay leaves in a blender and purée until smooth. Pour the sauce over the chicken, turning to coat. Cover and refrigerate for at least an hour or ideally overnight.
When you're ready to cook the chicken, preheat the oven to 220°C (425°F/gas 7). Season the marinated chicken with plenty of black pepper on all sides then turn skin-side up.
Roast until golden brown and crisp and the juices run clear, around 45 minutes to an hour. If you insert a thermometer into the thigh meat, it should read 70°C.
Transfer the chicken to a cutting board and let rest for 15 minutes. Cut the chicken into pieces, transfer to a serving platter, and sprinkle with a little extra sea salt. Serve hot with Greek salad and roast potatoes, if you like.
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