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
Why you will love this Greek spatchcock chicken
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.
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
- 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.
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
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.
More Greek chicken recipes
Greek Spatchcock Chicken with Lemon & Garlic
Equipment
- large pan to marinate chicken
- large oven-proof skillet
Ingredients
- 4 lbs whole chicken Like a medium free range chicken
- 6 potatoes cut in wedges
For the marinade
- 4-5 thyme sprigs just the leaves and soft sprigs
- 5 fresh oregano sprigs
- 7-8 sage leaves
- 2 tablespoons dry oregano
- ¼ cup olive oil extra virgin
- 2 lemons juiced and zested
- 3 tablespoons honey
- 3 tablespoons mustard
- 6 garlic cloves
- 1 cup water
Seasonings
- freshly ground pepper
- sea salt
Instructions
- Preheat the oven to 390°F / 200°C
Spatchcock the chicken
- Cut along the backbone. Place the chicken breast-side down on a cutting board. Using poultry shears, cut along one side of the backbone, starting at the tail and cutting all the way up past the neck.
- Remove the backbone. Repeat on the other side to fully remove the backbone and neck. Set aside for stock if desired.
- Flatten the chicken. Open the chicken and place it cavity-side up. Near the neck, make a shallow cut (about ¼ inch deep) along the center of the breastbone. Press down firmly on the wings until the chicken flattens.
- Flip and tuck. Turn the chicken skin-side up. Tuck the wing tips underneath the breasts to prevent burning and ensure even cooking.
Make the marinade
- Add the water, olive oil, bouillon cube, the dry oregano, fresh herbs, mustard, lemon juice and lemon zest and honey in your food processor. Pulse until everything is well mixed and garlic is fully minced.
- Pour marinade all over chicken. Make sure it gets everywhere, in any nook and crany.
Prepare the potatoes
- Heat 4 tbsp olive in a large pan (I used a large cast iron pan)
- Add the potatoes, season with salt pepper, a generous pinch of dry oregano. Add a couple of thyme sprigs in the pan.
- Cook potatoes until they are golden. Remove from heat and set aside.
Prepare for oven
- Add the potatoes in the baking pan of your choice. I used the same large cast iron so I left potatoes as they were.
- Place spatchcocked chicken on top of the potatoes. Pour left over marinade all over.
- Cover with alumimum foil and cook in the oven for 45 min.
- Uncover and cook for another 20 min or so. Keep basting the chicken with the marinade juices from the pan. Cook until chicken is cooked through and juices run clear.
Notes
- If this is your first time spatchcocking a chicken, don’t overthink it. Poultry shears do most of the work, and the breastbone doesn’t need to be fully cut through, just loosened enough so the bird can lie flat.
- You can cook the chicken right away or let it marinate for a day in the fridge. The longer you leave the marinade on the juicier the chicken will be. Don’t marinate longer than two days.
Nutrition
YUM!
Damn, this looks so good! Now I absolutely going to have to make it! Thanks for the inspiration.
Thank you so much for sharing this amazing roasted chicken with lemon and rosemary recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Lemon and garlic definitely add flavors to this chicken dish. love this for weeknight dinner
This chicken turned out great! The marinade was so flavorful, and spatcocking helped the chicken cook evenly with perfectly crispy skin. Definitely worth making!
We are a huge fan of Greek chicken and this did not disappoint! It was just incredible. With so much flavor! Even my kid had a third helping. Thanks so much!
Thank you so much, Erin! You made my day! x Jenny
Such a winning recipe! Will be making this one again soon. My kid asked me to make it again tomorrow. 😆 We loved all the lemon flavor!
This is a new concept for me and i would love to give it a try. looks attractive and makes my family hungry too.
So Funny we were just talking about spatchcock chicken. I love how crispy it gets and how juicy it remains. Yours look fabulous, the color and those seasonings has me imaginig the aroma. Love the memory of your family all around the table enjoying a lovely roasted chicken. Brings back so many memories too!
This dish is amazing! will become a regular at my house!
Thank you, Daryl! So happy you liked it! x Jenny
delicious! skipped the sage. instead of a cube and water used 1/2 c stock in marinade then 1/2 c in pan. also subbed 3 chunked sweet potatoes. def a keeper
That’s awesome! So happy you liked it! Thanks so much, x Jenny
Looks amazing. What type of potatoes do you use…are any fine? I typically use Yukon gold or red potatoes.
Hi Kiki,
My favorite potatoes are Yukon gold; I don’t even peel them. Just wash them really well and use them.
Thank you so much for checking out this recipe!
x Jenny
Thanks tried it last night and it was awesome. However I found 2 cups (500ml) stock was too much liquid which watered down the marinade, I had to readjust the balance just before cooking. Tx again
You did well, Nisch! It was very smart to adapt the recipe. Thanks so much for trying it! x Jenny
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.
That’s great Liz! Dried herbs are awesome, sometimes they have more aroma and flavor then fresh!
Thanks so much! x Jenny
This recipe was delicious . Used less water and couldn’t find fresh sage or oregano but I had everything else. It tasted wonderful and so easy to make.
That’s awesome Fiona!
Thank you so much, x Jenny
Can you grill the Greek spatchcock chicken on the BBQ?
Of course! The dish will be absolutely delightful.
First, remove most of the rub and then season the chicken with sea salt and pepper.
Next, preheat the grill to medium-high or set it up for indirect heat. Place the chicken breast side down on the grill, cover with the vent open, and grill until nicely charred, which should take around 10 to 15 minutes. Then, turn the chicken and grill for another 30 minutes.
Flip the chicken again and continue grilling until the internal temperature reaches 165°F in the thickest part of the breast, which should take about 5 minutes more. After grilling, allow the chicken to rest for 10 minutes.
Enjoy!
It seems you are putting a raw chicken on top of cooked potatoes, is that correct? Also when listing ingredients you should zest then juice your lemons.
We will check on that! Thank you Diane!