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Greek spatchcock chicken and potatoes

Baked Greek spatchcock chicken and potatoes

There's nothing quite like the aroma of a roast chicken wafting through the kitchen, and this Greek spatchcock chicken and potatoes recipe is no exception. With juicy meat and crispy skin, flavored with lemon, oregano, and garlic, this dish is sure to satisfy any craving for a hearty and delicious meal.
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Prep Time 10 minutes
Cook Time 1 hour 25 minutes
resting time 5 minutes
Total Time 1 hour 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 503
Ingredients Method

Ingredients
  

  • 1 Whole chicken (4-6 pounds)
  • 2 tablespoons Unsalted butter
  • 6 Red potatoes, cut into chunks
  • 1 cup Baby carrots
  • ½ Medium red bell pepper, cut into chunks
  • 2 Cloves of garlic chopped
  • 1 ½ teaspoon  Adobo All Purpose
  • ¼ teaspoon Ground Black pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Paprika
  • 1 teaspoon Oregano
  •  Fresh Parsley(garnish)
  • 1 cup 1 Greek vinaigrette salad dressing

Method
 

  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!