Weeknight Greek Spatchcock Chicken

This recipe is perfect for meal preps and weeknights when you want a good meal but you don’t feel like making a ton of dishes. Spatchcock Chicken is a chicken that has been butterflied so that it can cook evenly. Now, to me this is the fanciest way to serve a whole chicken. There is something about the way a Spatchcock Chicken looks that says “I am lit in the kitchen and know what I’m doing when it comes to cooking”. This one pan dish has potatoes and carrots in it so you literally have an entire meal without the hassle of figuring out side dishes. This recipe is called Greek Spatchcock Chicken because I use Greek salad dressing and that is what gives it an amazing flavor. I used the Ken’s Steakhouse brand, however you can use any brand of your choice.

Feeds 4


• 1 whole chicken (4-6 pounds)

• 2 tablespoons unsalted butter

• 6 red potatoes, cut into chunks

• 1 cup of baby carrots

• 1/2 medium red bell pepper, cut into chunks

• 2 cloves of garlic chopped

• 1 + 1/2 teaspoon Adobo All Purpose

• 1/4 teaspoon Ground Black pepper

• 1 teaspoon Garlic powder

• 1 teaspoon Onion powder

• 1 teaspoon Paprika

• 1 teaspoon Oregano

• Fresh Parsley(garnish)

• 1 cup Greek vinaigrette salad dressing


1. Preheat the oven to 375 degrees.

2. After you have butterflied the chicken, season both sides of it with 1 teaspoon all purpose , pepper, garlic powder, onion powder, paprika, and oregano.

3. Place 1 tablespoon of butter under the skin of each chicken breast (this will keep the breast moist) and sprinkle the chopped garlic over the seasoned chicken

4. Add and arrange the potatoes, carrots, and red pepper around the chicken and sprinkle them 1/2 teaspoon all purpose (do not let it get on the already seasoned chicken)

5. Pour the Greek dressing over the chicken and the vegetables (shake the bottle well before doing so)

6. Place the chicken in the oven and allow it to bake uncovered for 1 hour and 25 minutes or until fully cooked

7. Every 15-20 minutes baste the pan juices over the chicken

8. Remove from the oven , pour some of the pan juices over the bird and allow it to sit for 5-7 minutes

9. Garnish with parsley (optional), serve, and enjoy!

18 thoughts on “Weeknight Greek Spatchcock Chicken

  1. Think I just found this Sunday’s dinner! Thanks for the delicious looking recipe!

  2. Follow the recipe exactly and the chicken was excellent . My son and husband loved it, chicken was so moist and flavorful

  3. Hi,

    Omg I just discovered your page and it is AMAZING!!! I would like to know, can I make this same recipe but without the whole chicken . I would use legs and thighs. Would it still turn out the same? Would I need to buy a huge aluminum pan for this recipe?

  4. Thank you so much! Yes you can use legs and thighs or any parts of the chicken. I recommend using a pan of you don’t have an oven safe glass or metal pan already. The $1 store has pans of you need one (I always purchase my aluminum pans from there)

  5. I tried this recipe for a quick meal and it turned out amazing! Great choice of spices to blend!

  6. What if I used chicken parts instead? Would there be anything you would recommend I do differently?

  7. Chicken parts would work fine-legs, thihhhgs , Breast or Wings …I wouldn’t recommend doing anything differently.

  8. I just tried this and I am in loveeeee with the result. This is an amazing recipe! I loved it so much!! Your page is my new fave!

  9. i definitely just printed this recipe out! but i am not gonna lie i be needing exact seasoning measurements, because i’m afraid either i wont put enough seasoning or i will put too much. What are your tips for how much seasoning you use?

  10. Hi, I would say lightly season each one – you can do a 12 teaspoon of everything to start off

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