Greek Seasoned Spatchcock Chicken

Edit

Servings: 4 Prep: 10 min Cook: 55 min Dairy Free GAPS Gluten Free Keto Low Carb Mediterranean Paleo Homestyle Oven Simple Added 3 months ago Updated 3 months ago

Ingredients

4 cloves garlic 1 tablespoon lemon zest, preferably fresh 2 tablespoons lemon juice, preferably freshly squeezed 2 teaspoons dried oregano ½ teaspoon dried thyme ½ teaspoon dried rosemary 1 teaspoon sea salt ½ teaspoon ground black pepper, optional 2 tablespoons avocado oil 5 pounds whole chicken

Instructions

1. Preheat oven to 425F.

2. Prepare the seasoning rub. Peel and crush garlic. Zest and juice lemon.

3. Mix garlic, lemon zest, lemon juice, oregano, thyme, rosemary, salt, and half of the avocado oil.

4. Rub remaining avocado oil over the bottom of a cast-iron or stainless steel skillet (10 inch or bigger will fit most chickens).

5. Using poultry sheers, cut along the right side of the chicken’s backbone (so you’re cutting through the ribs and not the vertebrae) all the way down the spine.

6. Repeat down the left side to entirely remove the backbone. Turn chicken over (back to breast-side up) and open up to begin to lie flat.

7. You can more thoroughly flatten the chicken by pulling up on one side while pushing down on the other (this breaks the ribs so the chicken will lie flat).

8. Place chicken skin-side-up inside prepared skillet. Pat dry with paper towel. Rub seasoning slurry all over skin side of chicken.

9. Roast for 45 minutes. Let rest 10 minutes in pan before serving.