Greek Roast Chicken

Step 1

To spatchcock the chicken, place the whole bird breast side down on a cutting board and use your fingers to locate the backbone which should run all the way down from neck to tail. Use kitchen scissors or a sharp knife to cut along the right side of the backbone, and then cut all the way along the left side of it so that the backbone can be removed. Now flip the bird over and press down firmly on the breasts to flatten the bird. Rinse the inside of the chicken out.

Step 2

Combine the olive oil, lemon juice, garlic, oregano, salt and pepper in a bowl and whisk together until well combined. Place the chicken in a large baking dish or alternatively, I like to put it inside a very large zip loc bag, and then pour the marinade overtop. Leave to marinate for a minimum of 8 hours but ideally 24 hours (and up to 48 hours).

Step 3

Preheat the oven to 425 degrees Fahrenheit (220 degrees celsius). Place the chicken on a parchment paper lined baking sheet and pour any excess marinade overtop. Bake in the oven for 40-45 minutes, spooning some of liquid from the tray over the chicken approx half way through cooking. The chicken is done when a meat thermometer inserted into the thickest part of the breast registers 160º Fahrenheit.

Step 4

Allow the chicken to rest for 10 minutes before carving. Spoon any of the excess sauce from the tray over the chicken before serving.