Lemon Oregano Spatchcock Chicken is a new way to open your mind (and chicken) to a faster and more delicious way to cook a whole chicken.
*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
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 spatchcocked chicken can be cooked either in the oven or outside on the 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 pounds 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 its entirety.
-Open the chicken flat and place it 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 the 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 🙂
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Anne @ Webicurean says
I have yet to spatchcock a chicken, but I need to correct that soon--I can't wait to try this recipe!
Bobbi Burleson says
Gorgeous! I love doing my chicken this way. Especially in the smoker, so much easier to work with 🙂
Dionne Baldwin says
I had never heard of the term for this until I read this post. I like to be resourceful but I don't often get this creative when I cook a whole chicken and need it done quickly since I don't like actually touching the chicken. I know,, it makes me sound like a sissy but I am still willing to give this a try! Your chicken looks gorgeous!
Julie @ Texan New Yorker says
I adore a good spatch-cocked chicken, and not only because I get to say it aloud! I love the flavors you used here, it sounds divine! 🙂
Laura Hunter says
I saw someone do this a while ago and felt so inspired. I haven't yet tried it but hopefully when life calms down with work before the baby is born I will get onto it.
Christy @ Confessions of a Culinary Diva says
Great recipe and instructional photos! Like Liz I've not done this in years, but you just reminded me how great it is!
Kimberly says
This is one of my favorite ways to prepare chicken ... and lemon and oregano sounds perfect to me!
Tara Noland says
I haven't spatchcocked a chicken yet but I now have to try this, great video too. Your chicken looks divine!!
Martin Redmond says
Funny, I've cooked a chicken this way a few times using a recipe from Cook's Illustrated, but I'd never heard of the term spatchcock until I saw your recipe. Anyway, I know how tasty a chicken is cooked this way. It cook faster, the skin is crisper and it's so juicy. Great recipe!
Becca from It's Yummi says
I have yet to try spatchcocked chicken, but if your photos are any indication, I'm in for a treat!
Liz Berg says
I haven't spatchcocked a chicken in years, but your recipe has reminded me how much I love this preparation. Lemon and oregano are the perfect flavorings, too!
Melanie | Melanie Makes says
Such a great flavor combination - looks amazing!
Sarah Reid says
PERFECT!! My stepbrother's fiancee is Greek and would love this
Mallory @ Because I Like Chocolate says
I had to spatchcock so many chickens in culinary school, and I don't even eat the stuff! Looks good though 🙂
Christie Campbell says
And here I thought it was just butterflying it. Learn something new every day! I love these flavor combinations. SO YUMMY and refreshing.
Constance Smith says
Now that's a gorgeous chicken!
Sherron Watson says
Oh my--this looks amazing! I have yet to spatchcock a chicken and this is inspiring me to try one soon. Especially on the grill. Thanks for the recipe.
Sherri Jo says
I love to spatchcock chicken... I even did it with a turkey once! Of course, my silly kids think it's a dirty sounding word so every time I do it there are many comments from the peanut gallery :-/
Cheryl King says
Sounds yummy! I do love a good roasted or grilled chicken. I had never heard of spatchcock chicken before and I rarely make a whole chicken at a time, but if I ever decide to give it a try, this is definately a method I'll consider! I would love it if you would drop by and share this with my recipe link party The Yuck Stops Here this week. The party starts Tuesday evening at 8pm ET and can be found on my blog, Hot Momma's Kitchen Chaos. HUGS