Roasted Spatchcock Chicken
Prep Time : 20 minutes
Cook Time : 1 hour
Total Time : 1hour 20 minutes
Servings: 4 to 6
Food by Maria
Ingredients
Chicken
- 1 whole chicken of 3-4 lb (1,4 à 1,8 kg), giblets removed
Greek chicken marinade
- 1 tsp (5 ml) salt
- 1/2 tsp (2,5 ml) pepper
- 2 garlic cloves, minced
- 1 tbsp (15 ml) dried oregano
- 1 lemon, juiced
- 2 tbsp (30 ml) Maille Dijon Original Mustard
- 1/2 cup (120 ml) plain Greek yogurt
- 2 tbsp (30 ml) olive oil
Preparation
- Line a large baking sheet with parchment paper.
- First start by spatchcocking the chicken:
- Place the chicken breast-side down on a parchment paper lined baking sheet.
- Using a sharp pair of kitchen shears to cut up along each side of the backbone, making sure to cut through the rib bones as you go.
- Open the chicken, flattening out and turning it over onto the parchment paper lined baking sheet. Flatten the chicken further by pressing the breastbone with your hand. Set aside.
- Mix together the marinade ingredients in a small bowl and brush / spoon all over the spatchcocked chicken.
- Preheat the oven to 425°F and let the chicken marinate white the oven preheats.
- Bake uncovered on the middle rack of the oven for 45 mins to 1 hour or until an instant read thermometer reads 165°F when inserted in the thickest part of the chicken breast. Remove from the oven and rest uncovered on a cutting board for 10 minutes before serving.
