Lemon Oregano Spatchcock Chicken for #SundaySupper

Love roast chicken but hate the amount of time it takes to cook? If so, why not try spatchcocking the bird? I know, I know, it’s a funny word that always elicits giggles and comments, but what it actually is, is a cooking term for removing the backbone from the chicken and then flattening it out so that more surface area comes in contact with the heat, which greatly decreasing the cooking time.

This Lemon Oregano Spatchcock Chicken for #SundaySupper Summer BBQ party is super easy to make and only requires 4 ingredients, plus a sharp pair of kitchen shears!

Here’s a video I found so you can see the process. I wish I could have filmed one for you myself, but with only two hands and no one helping me in the kitchen, it wasn’t going to happen 🙂

This spatchcocked chicken can be cooked either in the oven or outside on the grill. Because this week’s #SundaySupper theme is BBQ party, I chose to cook mine out on the backyard grill. *Note – Use caution when cooking this on the grill because it’s prone to flare-ups due to the olive oil and chicken fat that will drip onto the fire. Also, because the surface space of a spatchcocked chicken is so large, be prepared with either a flat baking sheet (no sides) or a super large spatula for when it comes time to flip the chicken, if cooking it on an outdoor grill. If you’re cooking this in the oven, no need to worry about flare-ups or flipping. Just place your chicken on a rimmed baking sheet and you’re good to go!

LEMON OREGANO SPATCHCOCK CHICKEN   {PRINT THIS RECIPE}
Prep Time:   10 minutes        Cook Time:  50-60 minutes

1 5-6 pound whole chicken
olive oil
4 lemons
dried oregano
salt and pepper

-Using the sharp kitchen shears, locate the backbone and carefully cut down one side, and then the other to remove it in it’s entirety. *See above video for complete instructions*
-Open the chicken flat and place on a rimmed baking sheet.
-Squeeze lemon juice liberally onto both sides of the flattened chicken, along with salt and pepper to taste.
-Allow the chicken to sit for 30 minutes to marinate in the lemon juice.
-Drizzle both sides of the chicken liberally with olive oil and a healthy amount of oregano.
-Preheat grill to medium/high and place the bird on the grate, open side down and cover. *Note – if cooking in an oven, preheat to 375 and cook for approximately 50-60 minutes.
-After about 30 minutes, flip the bird to skin side down and cook, covered for an additional 30 minutes. *Note – this is the point you’ll have to watch out for flare-ups so the bird won’t burn, So stick close and be prepared to move it around if needed.
-Your chicken is done when the juices run clean and the internal temperature of the leg/thigh area is 165 degrees.
-Serve and enjoy 🙂

*Note – If you wondering where I got that handy, dandy extra large spatula, I got it at QVC and it works like a charm for handling super large things on the grill.

Come and get it!!!

A special thank you goes to to this week’s #SundaySupper host, Melanie of Melanie Makes! Your are the party hostess with the mostess, Melanie!

The family of #SundaySupper cooks and bakers are having a summer BBQ party and you’re invited! I sure do hope you’re hungry. Here’s our party menu, and there’s plenty for everyone!!!

Beverages

• Best Wines For A Summer BBQ Party from ENOFYLZ Wine Blog
• Grilled Peach and Cinnamon Whiskey Sour from Peaceful Cooking
• How To Make Fresh Squeezed Lemonade from Life Tastes Good
• Pineapple Margaritas from The Messy Baker
• Stone Fruit Sangria from Because I Like Chocolate
• Strawberry Lemonade from Basic N Delicious

Appetizers

• BBQ Stuffed Calimari from Jane’s Adventure in Dinner

Sides and Accompaniments

• Cucumber Salad with Blackberry Browned Butter Vinaigrette from Nik Snacks
• Easy Fruity Salad from Hot Momma’s Kitchen Chaos
• Grilled Corn on the Cob with Lime Butter from The Redhead Baker
• Jacques’ Cucumber Salad with Onions from Food Lust People Love
• Mango Peanut Slaw from The Texan New Yorker
• Mom’s Classic Macaroni Salad from Webicurean
• Roasted Strawberry BBQ Sauce from Bobby’s Kozy Kitchen
• Two Tomato Chutney from What Smells So Good?

Main Dishes

• Asian-Style Pasta with Gochujang Peanut Sauce from Wallflour Girl
• Barbecue Ribs from girlichef
• BBQ Stuffed Peppers from Small Wallet, Big Appetite
• Bistecca from Confessions of a Culinary Diva
• Competition Baby Back Ribs with Apple-Bourbon Barbecue Sauce from Crazy Foodie Stunts
• Grilled Cedar Plank Salmon from That Skinny Chick Can Bake
• Grilled Clams with Chorizo from Noshing With The Nolands
• Grilled Sanma from A Mama, Baby & Shar-pei in the Kitchen
• Grilled Shrimp with Lemon Basil from Nosh My Way
• Grilled Swordfish and Eggplant with Fusilli and Tomatoes from Cooking Chat
• Grilled Wings from Hezzi-D’s Books and Cooks
• Lemon Oregano Spatchcock Chicken from Kudos Kitchen by Renee
• Mango Beef Kebabs from Curious Cuisiniere
• Steak Skewers with Chimichurri from Jelly Toast
• Sweet and Tangy Blueberry BBQ Chicken Pizza from Simply Gourmet

Desserts

• Amazing S’mores 7-Layer Bars from Flavor Mosaic
• Banana Pudding Pie from A Kitchen Hoor’s Adventures
• Blackberry Cake from Peanut Butter and Peppers
• Blueberry and Raspberry Galette from Rhubarb and Honey
• Farm Stand Blackberry Buckle from The Wimpy Vegetarian
• Grilled Peach Crumble from Try Anything Once Culinary
• Grilled Peaches with Mascarpone Cream and Sweet Balsamic Syrup from La Bella Vita Cucina
• Hot Fudge Ice Cream Pie from Melanie Makes
• Lemon Ricotta Bars from The Foodie Army Wife
• Old Fashioned Sour Cherry Pie from Pies and Plots
• Pineapple Upside Down Cake from Take A Bite Out of Boca
• S’mores Chocolate Cookie Cups from Cupcakes & Kale Chips

Thanks for joining us and, as always…
Until we eat again,