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Lemon Oregano Spatchcock Chicken

Lemon Oregano Spatchcock Chicken is a new way to open your mind to a faster and delicious way to cook chicken.

Lemon Oregano Spatchcock Chicken Recipe

*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 Recipe

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 🙂

 
 

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Anne @ Webicurean

Tuesday 5th of August 2014

I have yet to spatchcock a chicken, but I need to correct that soon--I can't wait to try this recipe!

Bobbi Burleson

Friday 25th of July 2014

Gorgeous! I love doing my chicken this way. Especially in the smoker, so much easier to work with :)

Dionne Baldwin

Thursday 24th of July 2014

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

Wednesday 23rd of July 2014

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

Wednesday 23rd of July 2014

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.

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