Greek Freak Oven-Roasted Spatchcock Chicken

Directions

How to Butterfly or Spatchcock a Chicken

1. You can use a chef's knife to cut out the backbone, but I think sturdy kitchen scissors make it a lot easier.
2. Place the chicken breast-side down. Cut along one side of the backbone. Repeat along the other side. Don't be intimidated the first time you do this you might be a little timid but once you've done it every other time will be a breeze.
3. Open the chicken and slice through the white cartilage at the tip of the breastbone to pop it open. Or, simply turn the chicken over and press down Breaking the breast bone open. The chicken will lay nice and flat now.

For Greek Freak Oven-Roasted Spatchcock Chicken

1. Place oven rack in upper-middle position and preheat oven to 425° F.

2. Using sharp kitchen shears, remove the spine from chicken and cut spine into 5 to 6 one-inch-long pieces. Set the spine aside.
3. Flatten chicken by placing skin side up on a cutting board and applying firm pressure to the breastbone. Transfer to a cooking sheet covered with parchment. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge.
4. Drizzle chicken with 1 tablespoon oil.

5. Combine 1 tablespoon kosher salt, ½ teaspoon ground black pepper, and 2-3 tablespoons Spiceology Greek Freak in a small bowl. Sprinkle all over chicken. Tuck fresh oregano and lemon slices under the chicken. Rub chicken to distribute seasoning evenly all over skin.

6. Roast chicken until the thickest part of breast close to the bone registers 150°F (66°C) on an instant-read thermometer and the joint between thighs and body registers at least 175°F (80°C), about 45 minutes, cover loosely with foil if chicken starts to darken too quickly.

7. Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest 5 minutes before carving. Gather cooked lemon slices and squeeze remaining juice over the chicken. The caramelization of the lemons will make the juices sweet and savory.