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Greek Spatchcock Lemon chicken in red cast iron pan with potatoes.

Greek Spatchcock Chicken with Lemon & Garlic

This delicious Greek spatchcock chicken has many cloves of garlic, lots of lemon, and fresh herbs all over. Enjoy!
Course Main Course
Cuisine Greek
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Calories 730kcal
Author by Jenny Skrapaliori Graves


  • large baking pan
  • large skillet


  • 4 lbs 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 tbsp dry oregano
  • ¼ cup olive oil extra virgin
  • 2 lemons juiced and zested
  • 3 tbsp honey
  • 3 tbsp mustard
  • 6 garlic cloves
  • 1 cup water


  • freshly ground pepper
  • sea salt


  • Preheat the oven to 390 F.

Spatchcock the chicken

  • Place the chicken breast side down, on a large pan or work surface.
  • Starting at the thigh end, cut along one side of the backbone with your kitchen shears.
  • Turn the chicken around and cut along the other side. Save the backbone for stock if you like.
  • Flip the chicken over and open it like it's a book. Press pretty firmly on the breastbone to flatten it. Chicken is ready.

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.


  • 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.
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on products used.


Calories: 730kcal | Carbohydrates: 61g | Protein: 39g | Fat: 38g | Saturated Fat: 9g | Cholesterol: 131mg | Sodium: 244mg | Potassium: 1492mg | Fiber: 7g | Sugar: 14g | Vitamin A: 282IU | Vitamin C: 78mg | Calcium: 76mg | Iron: 4mg