Greek Spatchcock Chicken - Easy & Flavorful

Name: Greek Spatchcock Chicken - Easy & Flavorful
Total time: 45 min
Ingredients: 1 Whole chicken; 1 Onion, quartered; ⅓ cups Olive oil; ¼ cups Lemon; 3–4 Garlic, grated; 2 tsp Salt; ½ tsp Black pepper; 2 tbsp Oregano, dried; 1 tsp Cumin, ground; ¼ tsp Chili flake, crushed flakes; 1 tsp Paprika

By Dimitra's Dishes · 45 min

Ingredients

Whole chicken1
Onion · quartered1
Olive oil⅓ cups
Lemon¼ cups
Garlic · grated3–4
Salt2 tsp
Black pepper½ tsp
Oregano · dried2 tbsp
Cumin · ground1 tsp
Chili flake · crushed flakes¼ tsp
Paprika1 tsp

Instructions

Preheat the oven to 425°F (220°C).
Cut out the backbone with kitchen shears or a sharp knife, save it for stock, then press the chicken flat by cutting through the breastbone.
Tuck the wing tips under or cut them off so they do not burn.
Mix the marinade ingredients and spread them over both sides of the chicken.
Mix the spices and season both sides of the chicken.
Optionally, refrigerate for 3-4 hours; otherwise roast straight away.
Put the chicken, with all the marinade and spices, into a cast-iron skillet with the onion.
Bake uncovered in the center of the oven until the internal temperature reaches 165°F, about 55 minutes.
For extra crispy skin, turn on the broiler for the final 5-6 minutes, watching closely so it does not burn.
Rest the chicken for 10 minutes before serving.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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