This baked spatchcock with lemon, garlic & olives is inspired by my Greek friend Janni’s classic slow-cooked lamb. The cooking isn’t as long and slow, but the same flavours – lemon, olives, oregano and garlic – are just as delicious with chicken as they are with lamb, and Janni’s trick of cooking everything in an oven bag ensures a very juicy result. You can place the chicken and other ingredients in the bag 2–3 hours before cooking and refrigerate it, then remove it from the fridge an hour or so before cooking to bring it to room temperature. If you’re making this dish for 4 people, use a 1.3kg chicken, double the other ingredients, and cook it for 1¼ hours. I often serve small grain shaped pasta with this dish, what the Greeks call orzo (meaning barley) and the Italians call risoni (meaning rice); sometimes just tossed with olive oil and sometimes as Janni’s taught me with green onions (see video below).
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