Honestly? Sometimes you just need chicken that tastes like you’re on a Greek island, even if you’re stuck in your kitchen. This Butterflied Greek Lemon Chicken is that recipe. We’re not messing around with complicated techniques here. It’s all about that classic combo: lemon, rosemary (preferably from the garden), garlic, and a whole lotta love. Picture this: crispy skin that cracks when you cut into it, and juicy meat soaked in all those bright, Mediterranean flavors. Trust me, this isn’t just dinner, it’s a little slice of Greece, and it’s about to become your new go-to.
What you need for Butterflied Greek Lemon Chicken
- A whole Chicken (always go for free-range if possible)
- Rosemary
- Potatoes
- Garlic
- Extra Virgin Olive Oil
- Lemon
- Dijion Mustard
- Salt
How to butterfly a chicken
Alright, let’s talk chicken surgery! Butterflying a chicken might sound intimidating, but trust me, it’s easier than parallel parking. Plus, it’s a total game-changer for weeknight dinners. By flattening the bird, you drastically reduce cooking time, ensuring even heat distribution and perfectly crispy skin. First up, grab your kitchen shears or a sturdy pair of poultry shears. Flip the chicken breast-side down, and with those shears, snip along both sides of the backbone, removing it entirely. Don’t worry if it’s not perfect; we’re going for delicious, not a surgical masterpiece. This simple step is your express ticket to a faster, more flavorful meal.
With the backbone gone, it’s time to flatten things out. Keep the chicken breast-side down and give a good, firm press right in the middle of the breastbone to crack it. Flip the bird over, and press down again until it lays completely flat. Now, grab your baking dish. Pour the water into the bottom – just enough to create some steam – and toss in your chopped potatoes. Nestle your butterflied chicken right on top. Finally, take your glorious Greek lemon mixture, the one you’ve been dreaming about, and generously smear it all over the chicken and potatoes. You’ll see how that flattened shape lets all those flavors really sink in, ensuring every bite is a burst of Mediterranean sunshine. Trust me, laying it flat in the baking dish with the potatoes and that flavorful mix is the key to a juicy, perfectly cooked chicken and a complete, satisfying meal.
Variations and Substitutions for Greek Lemon Chicken
Alright, let’s talk variations and substitutions, because who doesn’t love options? Here’s the breakdown:
- Spice it up: Add a pinch of red pepper flakes to your marinade or toss some sliced jalapeños in with the potatoes for a fiery kick.
- Herb swaps: If you’re out of rosemary, dried thyme or marjoram work beautifully.
- Veggie variety: Instead of potatoes, try roasting carrots, sweet potatoes, or red onion wedges for a different flavor profile.
- Broth boost: Swap the water in the baking dish for chicken broth to add depth and richness.
- Chicken changes: Short on time? Bone-in chicken thighs or breasts can be used instead of a whole chicken; just adjust cooking times.
- Sweeten the deal: For a touch of sweetness, brush the chicken with a honey simple syrup during the last 15 minutes of cooking. This will give it a beautiful glaze and a subtle sweet-savory balance.
Did you give this recipe a try? Let us know how it went in the comments below?
Butterflied Greek Lemon Chicken
This Butterflied Greek Lemon Chicken is a weeknight hero! A whole chicken, flattened for even cooking, gets bathed in a vibrant lemon, herb, and garlic marinade, then roasted alongside tender potatoes. Crispy skin, juicy meat, and bright Mediterranean flavors come together in this simple, yet incredibly satisfying dish.
Ingredients
Instructions
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Butterfly the chicken
Preheat your oven to 400°F (200°C). Place the chicken breast-side down on a clean cutting board. Using sturdy kitchen shears or poultry shears, cut along both sides of the chicken's backbone, removing it completely. Then, flip the chicken breast-side up and press firmly on the center of the breastbone to crack it. Press down on the chicken to flatten it completely.
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Prepare the Greek Lemon Mixture
Finely chop the fresh rosemary. Mince the garlic cloves. Zest the lemon, then juice it. In a small bowl, combine the olive oil, Dijon mustard, minced garlic, lemon zest, lemon juice, chopped rosemary, and salt. Mix well until all ingredients are thoroughly combined.
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Prepare the Baking Dish
Pour about 1/2 cup of water into the bottom of a large baking dish. Place the butterflied chicken in the baking dish, skin-side up. Scatter your chopped potatoes around the chicken. Generously smother the chicken and potatoes with your prepared Greek lemon mixture, ensuring everything is well coated. Spray or brush one side of a sheet of foil and place it over the entire dish (oil side down).
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Cook that chicken!
Oven bake for 25 minutes. Remove the foil, flip the potatoes, and bake for another 25. Turn on the broiler or grill for the last few minutes to crisp up that skin. Poke the chicken with a skewer. If the juice runs clear, your chicken is ready! Leave to rest for 15 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 657kcal
- % Daily Value *
- Total Fat 40g62%
- Saturated Fat 10g50%
- Sodium 1036mg44%
- Total Carbohydrate 58g20%
- Sugars 5g
- Protein 46g92%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
