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+ servings

Greek Style Spatchcocked Chicken

Servings: 8


  • 1 5 lb whole chicken giblets removed from cavity
  • 2 cups of grape or cherry tomatoes
  • 1/2 sweet yellow onion sliced
  • Handful of kalamata olives halved
  • 10 cloves of garlic
  • Drizzle of olive oil
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste
  • Oregano to taste
  • 3/4 cup chicken broth


  • Preheat the oven to 450 degrees. Prepare the chicken, spatchcocking instructions found at Cookthink. Coat your roasting pan with cooking spray.
  • Place the spatchcocked chicken in your roasting pan then add the tomatoes, onion, kalamata olives, and garlic around the sides of the chicken. Drizzle the chicken with a bit of olive oil. Rub the olive oil all over the top of the bird so it's evenly coated. Season the chicken and tomatoes well with sea salt, freshly cracked pepper, garlic powder, and oregano, to taste. Pour the chicken broth in the bottom of the roasting pan.
  • Place a meat thermometer into the thickest part of the thigh without touching bone. Put the chicken into the oven and roast for 60-75 minutes or until the meat thermometer reads 170 degrees. Remove the chicken from the oven then add the parsley leaves to the vegetables and sauce. Remove the chicken from the pan and let it rest on a cutting board for 7-10 minutes before carving. Once the sauce has settled for a few minutes, remove as much fat from the top as possible. Using a slotted spoon, remove the veggies from the sauce and into a serving bowl. Serve veggies and sauce on top of rice, if desired. Enjoy.