Greek style roasted butterflied chicken with potatoes

Greek style roasted butterflied chicken with potatoes just smells and tastes like home comfort food. I was always so intimidated to cook a whole chicken but it really is just as easy as preparing separate pieces. And in just a short time the whole chicken cooks perfectly as well flavours the potatoes beautifully cooking in the baking tray!

The potatoes added, I cut in small pieces so they cook through. If you wish to cut them in bigger pieces then you can parboil them shortly beforehand. Otherwise another option with large size potatoes, is to lower the temperature to 200°C, cover the tray with aluminum foil first to cook for 1hr 15min first, before cooking it uncovered for a further 20min until it browns.

How to butterfly a whole chicken

I usually start off by flipping the whole chicken on its breast with the spine facing up. I use a pair of strong kitchen scissors to cut along one side of the spine and then repeat with the other side. The spine removed could be used to create chicken stock or can be discarded. After that I use half a lemon and just squeeze it all over the chicken while rubbing its skin. That just helps to cleanse the chicken from any remains from the butcher.

Herbs and condiments used

Typical flavourings used for the Greek style roasted butterflied chicken with potatoes includes lemon juice, oregano, pepper, garlic and some added sweet paprika. The whole meal is a play on the tastebuds! There is just something so familiar and homely when I prepare this for the family.

How to achieve flavour and moisture

For this recipe to add flavour and ensure that the chicken, in particular the chicken breast, does not dry out I add salted butter under the chicken skin where the breast lies. Secondly the butter is actually pressed in the chicken seasoning first, which allows for the oregano, paprika, salt and pepper to be absorbed through the chicken.  If you just season the skin then the flavouring can’t actually get through, since there is no stuffing used either.

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Greek style roasted butterflied chicken with potatoes

Prep Time

15 mins

Cook Time

45 mins

Resting time

5 mins

 

Course: Main Course

Cuisine: Greek

Servings: 4

Author: Eleni Georges

Ingredients

Chicken and seasoning

• 1.6 kg whole chicken
• lemon, washed and halved
• 2 tbs extra virgin olive oil
• 40-50 g salted butter
• 1 ½ tbs dry oregano
• ½ tbs salt
• ½ tbs sweet paprika

Potato and seasoning

• 600 g red skin potatoes, or can be any potatoes good for roasting
• 1 onion, cut in 6
• 4 whole garlic cloves, smashed
• ¾ tbs dry oregano
• 1 ¼ tsp salt
• ¼ tsp black pepper
• ⅓ cup lemon juice
• ¼ cup water
• ¼ cup extra virgin olive oil

Instructions

1. Preheat the oven to 220°C, fan force. Start by preparing the chicken. To butterfly the chicken flip the whole chicken on its breast and have the spine facing up. Use a pair of strong kitchen scissors to cut along one side of the spine and then repeat with the other side. The spine removed could be used to create chicken stock or just discarded. After that use half a lemon and just squeeze it all over the chicken while rubbing its skin. That just helps to cleanse the chicken from any remains from the butcher.

2. Squeeze the other half of the lemon all over the chicken (reserve the squeezed lemon for later) and then rub the olive oil all over also. Cut the butter in two strips and press it on the chicken seasoning on both sides. Lift the skin where the chicken breasts lie and place each seasoned butter strip under. Rub the rest of the seasoning all over the chicken. Place the chicken on a baking tray and add half the squeezed lemon under the breast, the lemon peel will add more flavour.

3. Cut the potatoes in small pieces, about 3cm in size, then add them in the tray. Include the garlic and onion and then season everything with the oregano, garlic and salt. Lastly pour the lemon juice, water and olive oil.

4. Cook the chicken and potatoes uncovered, for 45-50min or until the internal temperature reaches 165° Fahrenheit (75° Celsius) when using a meat thermometer. The temperature should be measured through the thicker part of the chicken e.g. chicken beast but not touching the bone. When you take it out of the oven let it rest covered for 5-10min before you eat and serve with a fresh salad, olives and yoghurt.