Greek Butterflied Chicken and Potatoes


Sheet cooking has become very popular these days. One pan, no fussing, and less cleanup, especially if you use aluminum foil to cover your pan! If you don’t have any Greek seasoning, I’ve included a recipe for it. Barb L.


Serves: 3-4


1 Tbsp Greek Seasoning (If you don't have any Greek Seasoning, there's a recipe below.)

1/3 cup Flying Olive Gremolata, Garlic, Lemon, Thyme, or a Combination of your Choice (We like to mix 2 Tbsp Gremolata, 1 ½ Tbsp each of Lemon and Garlic)

1 whole chicken, about 3-4 pounds, butterflied

5-6 medium-sized potatoes, cut into quarters

1 lemon, sliced (remove the ends, cut in half from top to bottom, and slice thinly across)                                  


Turn the oven on to 450 degrees.

In a small bowl, mix the Greek seasoning with the Flying Olive Extra Virgin Olive Oil(s) of Choice. Set aside.

Butterfly the chicken by cutting along each side of the backbone with a knife or kitchen shears. Flip the chicken over and make a 2” cut through the breast bone end of the chicken. Press down firmly to break the breast bone to flatten it.

With a brush, stir the seasoned oil mixture and brush the bottom of a large cookie sheet covered in foil. Add the chicken and brush the outside and the inside of the chicken with the mixture. Add the potatoes to a bowl and add the remaining oil mixture. Toss the potatoes in the mixture and lay them around the chicken.

Add the lemon slices among the potatoes and around the chicken.

Place the chicken in the oven and roast for 30 minutes. Turn the pan around and flip the potatoes over. Cook for an additional 10-15 minutes until a quick read thermometer placed in the chicken reads 155-160 degrees. Check the potatoes for doneness. Remove the chicken from the oven and place on a platter. Cover with aluminum foil and let rest for 10 minutes. Return the potatoes to the oven if they are not done.

When everything is ready, serve the chicken (cut it up if this is easier for serving), the potatoes, and the pieces of lemon which are delicious with the potatoes!

Greek Seasoning Mix: (Makes about ¼ cup, more than enough for this recipe! Store the remainder in a jar)

2 tsp of dried oregano and garlic powder.

1 ½ tsp onion powder

1 tsp each: salt (optional if you want it salt free), dried basil, dried dill, dried marjoram, cornstarch, black pepper, dried parsley flakes, dried mint, dried rosemary.

½ tsp each dried thyme, cinnamon, and nutmeg.

Combine all the ingredients and grind them in a spice grinder or with a mortar and pestle. Store in an airtight container. Serve with chicken, fish, pork chops, steaks, veggies, or as an addition to vinaigrettes.

Submitted by Barb L.