Greek Lemon Herb Spatchcock Chicken

🔥 Prep

• Pat dry the 1200 g whole chicken with paper towels.
• Using kitchen shears, remove the backbone to spatchcock the chicken, then flatten it.
• Cut the 500 g Yukon Gold potatoes into 2‑cm wedges.
• Mince the 6 garlic cloves.
• Measure out 60 ml olive oil, 60 ml lemon juice, 1 tbsp dried oregano, 2 tsp salt, 1 tsp black pepper, and 150 ml chicken broth.
• Roughly chop 2 tbsp fresh parsley for garnish.

🔥 Cook

• 1. Preheat the oven to 200 °C (400 °F).
• 2. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper to form the marinade.
• 3. Place the spatchcock chicken on a rimmed baking sheet, skin‑side up, and rub all of the marinade over the meat, ensuring it gets under the skin where possible.
• 4. Toss the potato wedges with a drizzle of olive oil, a pinch of salt, and pepper, then spread them around the chicken on the sheet.
• 5. Pour the chicken broth into the pan (around the edges) to keep the potatoes moist.
• 6. Roast in the preheated oven for 45 minutes, then baste the chicken with the pan juices.
• 7. Continue roasting for another 20‑25 minutes, or until the internal temperature reaches 75 °C (165 °F) in the thickest part of the breast and the potatoes are golden and tender.
• 8. Remove the sheet from the oven, loosely cover with foil, and let the chicken rest for 10 minutes before carving.
• 9. Sprinkle the chopped fresh parsley over the chicken and potatoes for freshness.

🔥 Serve

• Carve the spatchcock chicken into serving pieces and arrange on a platter with the roasted potatoes.
• Spoon any remaining pan juices over the meat for extra flavor.
• Serve hot with lemon wedges on the side and a simple Greek salad or warm pita bread if desired.