---
title: Greek Spatchcock Chicken with Carrots and Onions
slug: greek-spatchcock-chicken
serves: 4
prepMinutes: 20
cookMinutes: 60
tags: [roast, greek, sunday]
diet: meat
equipment: [oven]
provides: [meat]
source: Recovered from an earlier conversation. The spice paste is fully measured
image: greek-spatchcock-chicken.jpg
created: 2026-09-22
updated: 2026-09-22
ingredients:
  - group: Chicken and spice paste
    quantity: 1
    unit: whole
    item: chicken
    note: 1.5 to 2 kg
  - group: Chicken and spice paste
    quantity: 4
    unit: tsp
    item: turmeric
  - group: Chicken and spice paste
    quantity: 2
    unit: tsp
    item: garlic powder
  - group: Chicken and spice paste
    quantity: 2
    unit: tsp
    item: onion powder
    note: or onion granules
  - group: Chicken and spice paste
    quantity: 2
    unit: tsp
    item: dried oregano
  - group: Chicken and spice paste
    quantity: 1.5
    unit: tsp
    item: ground coriander
  - group: Chicken and spice paste
    quantity: 1
    unit: tsp
    item: mustard powder
  - group: Chicken and spice paste
    quantity: 1
    unit: tsp
    item: ground ginger
  - group: Chicken and spice paste
    quantity: 1
    unit: tsp
    item: rosemary
    note: finely crushed
  - group: Chicken and spice paste
    quantity: 1
    unit: tsp
    item: black pepper
    note: or ground mixed peppercorns
  - group: Chicken and spice paste
    quantity: 2
    unit: tsp
    item: salt
    scales: false
  - group: Chicken and spice paste
    quantity: 0.5
    item: lemon
    note: zest and juice
  - group: Chicken and spice paste
    quantity: 3
    unit: tbsp
    item: olive oil
  - group: Vegetables
    item: carrots
    note: cut into pieces
  - group: Vegetables
    item: onions
    note: cut into pieces
---

## Heat the oven

200C fan.

## Grind the spices

Grind the dry spices, herbs, salt and pepper together in a mortar and pestle.
Work in the lemon zest, then stir in the olive oil and lemon juice to make a
paste.

## Spatchcock the chicken

Untie the legs and put the bird breast side down. Cut along both sides of the
backbone and take it out. Turn it over and press firmly on the breastbone until
it lies flat.

## Rub it in

Pat the chicken dry, then work the paste all over it and under the skin. Dry
skin is the whole point: wet skin steams instead of crisping.

## Roast

Spread the carrots and onions in a single layer in a large tray and sit the
chicken skin side up on top.

Roast until the thickest part of the thigh reads 74C, keeping the probe off the
bone. Start checking at 45 minutes.

{% timer 50m %}

## Rest

Ten minutes before carving, no less.

{% timer 10m %}

## Notes

The final mixture has no basil, cayenne or paprika. Thyme, honey and Dijon came
up early on and are not in the measured version.

The vegetables underneath soak up everything that comes off the bird, which is
most of the reason for cooking it this way.