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SALONIKI SPATCHCOCK CHICKEN

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About recipe

Chef Jody Adams’ mouthwatering Saloniki Spatchcock Chicken with Secret Sauce was the star of the show at our 5th “LifeSavor Thursdays” virtual dinner party!

Ingredients (serves 1)

  • 1  2 ½ pound spatchcock chicken–breast bones removed 
  • Kosher salt: 1 tablespoon  (15 g)  
  • Baking powder: 1 teaspoon  (5 grams) 
  • Ground black pepper: ½ teaspoon  
  • Lemon juice: 2 tablespoons  
  • Extra virgin olive oil: 1 tablespoon  
  • Dried Greek Oregano: ½ teaspoon  
  • Mizithra grated: 2 tablespoons 
  • Lemon two halves: charred on the grill 

Preparation

  1. Mix the salt, baking powder, and pepper together. 
  2. Season the chicken all over with the salt mixture. 
  3. Lay out the chicken, skin side up, on parchment-lined sheet pans, and marinate overnight, uncovered in the fridge.  No more than 24 hours.  
  4. The next day, pat the skin dry.  
  5. Preheat oven to 350 with convection.  
  6. Brush the meat side with a thin layer of lemon juice.  Brush skin side with olive oil. 
  7. Put the chicken in a shallow ½ hotel pan (roasting pan) with ¼ cup of water.  
  8. Put a roasting pan filled with ½ inch of water in the bottom of the oven. 
  9. Roast until the internal temperature of the chicken is 165, about 25-35 minutes.  The skin will have a little color, but it should not be completely browned.   
  10. Meanwhile, preheat a grill on your stovetop.  
  11. Grill the chicken, skin side down, until charred, about 7 minutes.  Flip and grill on the second side, about 3 minutes.   
  12. Serve with a drizzle of lemon juice, grated Mizithra, dry oregano, and two grilled lemon halves. 

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