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Greek Spatchcock Baked Chicken On Sourdough With Onions & Lemon

Here's how you make Greek Spatchcock Baked Chicken On Sourdough With Onions & Lemon
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  • Servings: 4
  • Prep: 10-15m
  • Cook: 35-45m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • CHICKEN
  • 3 1/2 to 4 pound whole chicken (spatchcocked)
  • 9 ounces sourdough bread slices (6 slices, 1" thick)
  • 1/2 lemon (very thin sliced, use the other half in the vegetables)
  • 2 teaspoons Greek seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 3 1/2 tablespoons unsalted butter (2 for the chicken; 1 1/2 for the bread)
  • 2 teaspoons olive oil
  • VEGETABLE BASE
  • 2 medium yellow onions (cut in half and thick sliced)
  • 2 leeks (white and light green parts rough sliced, I also like to remove the core)
  • 4 garlic cloves, cut in half and smashed peels removed
  • 1/2 lemon (thin sliced)
  • 1 lemon (cut in 8 wedges)
  • Rosemary (2 sprigs)
  • Thyme (4 sprigs)
  • Tarragon (2 sprigs)
  • 2 teaspoons olive oil
  • Kosher salt
  • Pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Chicken ... I suggest if you are not familiar how to spatchcock a chicken; you ask your butcher to do it. If not, there are many great tutorials online which are fantastic. And, it IS REALLY NOT hard.

  • Step 2: Once your chicken is prepared; lay it out on a cutting board lined with paper towels; and, also, pat the skin side dry too. Then, loosen the skin with your fingers, and add 2 tablespoons of butter under the skin, along with the lemon slices. Then, rub the chicken with the remaining butter, mixed with olive oil; and season with the Greek seasoning, salt and pepper. Let it rest and come to almost room temperature. You don't want to cook with COLD chicken.

  • Step 3: Dish ... Line a shallow baking dish; with parchment paper or foil, for easy clean up. Butter one side of each bread slice; and place the buttered side up in the center of the dish. Add the chicken on top of the bread slices, skin side up. Make sure the underside of the chicken is nice and dry - it has been sitting on paper towels, should it should be dry by now.

  • Step 4: Vegetables ... Add the onions, leeks, and garlic to a small bowl, with the olive oil, salt and pepper; and toss. Then, add the vegetables and sprigs of herbs around the chicken. Also add the lemon slices on top of the chicken; and the lemon wedges around the outside (not on the bread or on the chicken). You will squeeze these over the chicken when you serve it.

  • Step 5: Bake ... On the middle shelf, in a preheated 425 degree oven; for 30-40 minutes. Use a thermometer if you are not sure - 165 degrees is what you are looking for; and, the juices should run clear. The bread will become nice and soft, soaking up some of the juice; but, also, nice and crusty - and the chicken moist and tender.

  • Step 6: Note: Parchment or foil is a must; or the bread will stick. Also, do NOT use a store bought sandwich bread - you need a rustic thick hearty bread; and, cut yourself. Also use the right size chicken; don't try to use a bigger chicken for this. And, if you follow these instructions, it will come out; if you don't ... you will end up with under cooked chicken; and soggy bread.

  • Step 7: Finish, Serve, and ENJOY! ... This is definitely a family style served dish - right out of the pan. Cut in big pieces; and, serve with some of the bread and vegetables. I like to serve a crisp green salad on the side!

We hope you enjoy this recipe!

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