Impressive Greek Spatchcock Chicken with Carrots and Potatoes.

I’ll be the first to say I cannot stand a dry chicken and this dish creates the juiciest most flavorful chicken I have had in a while. My kids even ate it!

If I were asked what dinner I would make for dinner guests, this would be the one I highly recommend. It creates a good amount of food and is soo impressive with its flavor.

It would balance out great with a big green fall salad.

I think if you’re even starting to plan dinners for your holiday events this would be it!

Be sure to send this recipe to the host of your next party and save for yourself!

If you need to pin this recipe comment RECIPE so you can get the link to my website.

Ingredients:
3-4lb Spatchcock chicken (get a precut chicken or cut yourself, see a YouTube on how to spatchcock)
Seasoning salt, paprika, dried oregano + black pepper
Olive oil
2 lbs baby potatoes, halved
3 medium carrots, cut 1 inch pieces
2 tbs grated parmesan
Garnish: fresh parsley + lemon slices

Sauce
1 medium onion, quartered
6 cloves garlic
1/3 cup olive oil
1 fresh lemon, juiced
1 tbsp Dijon mustard
1/2 tbsp yellow mustard
1 tbsp honey
2 tbsp fresh oregano (or parsley)

Directions: Preheat oven 425F. Season your spatchcock chicken with salt, pepper, dried oregano, and paprika, set aside. Prep potatoes and carrots and place in the bottom of an oven-proof, Pre-greased dish (I used my Dutch oven). Mix veggies with olive oil, salt, and pepper. Top with seasoned chicken. Blend together the sauce ingredients and pour over top chicken and veggies evenly. Grate Parmesan cheese over top. Cover and bake 45 minutes. Remove cover and bake another 20-30 minutes or until browned and internal temperature of thigh and breast reaches 165F. Rest uncovered for about 10 minutes. Enjoy!