This Greek spatchcock chicken with lemon and garlic is a simple, rustic oven-roasted dish seasoned with plenty of garlic, lemon, fresh herbs, and extra virgin olive oil. The chicken is flattened using an easy spatchcock method, which helps it cook evenly and stay juicy, and the post includes step-by-step instructions if you’re new to it. Roasted over potatoes, everything finishes in a rich, garlicky lemon sauce that’s meant to be spooned generously over the chicken and bread.

What cooks say:

“This recipe is fantastic! I was so happy I gave it a try.
It was a last-minute decision, so I didn’t have all the fresh herbs on hand, so I used dry herbs just reduced the quantity, and it was delicious. I can’t wait to make this again.“

LIZ B

Greek Spatchcock chicken in red cast iron pan with potatoes. Lemon wedges and garlic and herbs at the back.

Overview

Why you will love this Greek spatchcock chicken

BIG, UNAPOLOGETIC FLAVOR – The marinade is built on lots of garlic, extra virgin olive oil, plenty of lemon zest and juice, and fresh herbs like oregano, sage, and thyme.
PERFECT BALANCE – A touch of honey and mustard rounds out the sharp lemon and garlic, creating a sauce that’s savory, bright, and deeply satisfying.
JUICY EVERY TIME – Spatchcocking allows the chicken to cook evenly, keeping the meat tender while the skin roasts up beautifully.
THAT PAN SAUCE – As the chicken roasts, the marinade transforms into a glossy, garlicky lemon sauce that’s made for spooning over the meat and soaking up with bread.

What is a spatchcocked chicken?

A spatchcocked chicken is a whole chicken with the backbone removed so it can be laid flat for roasting. This method allows the chicken to cook faster and more evenly, with crispy skin and juicy meat throughout. It’s simple to do at home and makes a noticeable difference in the final result.

How to spatchcock a chicken (Step by Step)

Set a cutting board inside a rimmed baking sheet (it will help catch liquids). Remove any chicken giblets. Pat the chicken dry with paper towels.

Four images with instructions for spatchkocking a chicken.

1. Start breast-side down. Place the chicken breast-side down on your cutting board, legs pointing toward you. You’ll spot the tailbone right above the cavity. Using poultry shears, cut straight up along one side of the backbone, starting at the tail and going all the way past the neck.

2. Repeat on the other side. Cut along the opposite side of the backbone to fully remove it, neck and all. (Save it for stock if you’re that person. I am.)

3. Help the chicken relax and lie flat. Open the chicken like a book. Near the neck, you’ll see the breastbone running down the center. Place a sharp knife right there and make a shallow cut, about ¼ inch deep, just to weaken the bone. Then press firmly down on the wings. You’ll feel the breastbone give slightly and the chicken will flatten out nicely.

4. Flip, admire, and tuck. Turn the chicken skin-side up. You now have a beautifully flattened bird that will cook evenly and crisp like a dream. If the wing tips feel a little exposed, tuck them underneath the breasts to keep them from overbrowning.

Here is what you need

Marinade ingredients for Greek lemon chicken.

Chicken – A 4-pound whole chicken works best for this recipe, with the giblets removed. If you use a smaller bird, adjust the roasting time accordingly to avoid overcooking.
Extra Virgin Olive Oil – The backbone of Greek cooking and the only oil used here. It carries the lemon, garlic, and herbs and helps create that irresistible pan sauce.
Lemons -Both the zest and juice of two lemons are used. The zest adds fragrance and depth, while the juice brings brightness and balance.
Bouillon Cube
– Use a good-quality bouillon cube, preferably without palm oil. If unavailable, replace the water in the recipe with 2 cups of chicken or vegetable stock.
Herbs – Fresh thyme, oregano, and sage give the chicken a rustic, aromatic flavor. A little dried oregano is added as well, a staple in Greek cooking.
Garlic – At least 6 garlic cloves go into the marinade. As always, feel free to add more, this recipe welcomes it.
Potatoes – Potatoes are traditionally roasted alongside the chicken in Greek kitchens. Cut them into wedges so they cook evenly and soak up all the lemony pan juices. I love yukon gold because they have thin edible skin. I just scrub them very well under running water and cut into wedges.

Step by step

1. Make the marinade
Add the water (about one cup), extra virgin olive oil, bouillon cube, dried oregano, fresh herbs, mustard, lemon juice, lemon zest, honey, and garlic to a food processor. Pulse until well combined and the garlic is fully minced.

Garlic herbs and olive oil in a food processor.

Marinade poured over a spatchcock chicken.

2. Marinate the chicken
Pour the marinade all over the chicken, making sure it gets into every nook and cranny. You can cook the chicken right away, or refrigerate it to marinate for up to 24 hours for a deeper flavor. Do not marinate longer than 2 days.

3. Prepare the potatoes
Heat 4 tablespoons olive oil (60 ml) in a large pan over medium heat. Add the potato wedges, season with salt, freshly ground pepper, and a generous pinch of dried oregano. Add a couple of thyme sprigs and cook until the potatoes are lightly golden. Remove from heat and set aside.

4. Assemble
Transfer the potatoes to a roasting pan. (If using a large cast-iron pan, you can leave them right where they are.) Place the spatchcocked chicken on top of the potatoes and pour any remaining marinade over the chicken and potatoes.

5. Roast
Cover the pan tightly with aluminum foil and roast in a 390°F / 200°C preheated oven for 45 minutes. Remove the foil and continue roasting for another 20 minutes, basting the chicken occasionally with the pan juices, until the chicken is cooked through and the juices run clear.

How to tell when the chicken is done

The chicken is fully cooked when the juices run clear and the meat pulls easily from the bone. For accuracy, insert a thermometer into the thickest part of the thigh. It should read 165°F / 74°C.

Tips for Success

Dry the chicken well before adding the marinade. This helps the skin roast properly instead of steaming.
Don’t skip the zest. Lemon zest adds depth and aroma without extra acidity.
Golden potatoes first. Browning the potatoes before roasting ensures they cook through and absorb the pan juices instead of boiling.
Baste toward the end. Basting during the uncovered roasting stage keeps the chicken glossy and flavorful without softening the skin.
Let it rest. Rest the chicken for 10 minutes before carving so the juices redistribute.

Serving Suggestions

Serve this Greek spatchcock chicken straight from the pan with the roasted potatoes and spoon plenty of the lemony, garlicky sauce over everything. It pairs beautifully with:

A simple Greek tomato salad
Crumbly feta cheese with marinated olives
Warm crusty bread to soak up the pan juices

FAQs

Yes. You can marinate the chicken for up to 24 hours in the refrigerator for deeper flavor. Avoid marinating longer than 2 days, as the lemon can affect the texture of the meat.

Absolutely. If you prefer not to use bouillon, replace the water in the recipe with 2 cups (480 ml) chicken or vegetable stock. The result will be just as flavorful.

You can, but the result will be different. Boneless chicken cooks faster and won’t produce the same rich pan juices. If using boneless thighs or breasts, reduce the cooking time and roast the potatoes separately.

Storage & Reheating

Storage: Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 350°F / 180°C oven, covered loosely with foil, until warmed through. This keeps the chicken juicy and prevents it from drying out. Avoid microwaving if possible, as it softens the skin.

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