Greek Chicken in Cast Iron (Spatchcocked) SO JUICY!

Get the recipe here: https://www.dimitrasdishes.com/cast-iron-skillet-roasted-chicken-greek-style/
Ingredients
​1 whole chicken, 3 and 1/2 to 4 pounds
​1 and 1/2 to 2 pounds yellow potatoes (optional)
salt, to taste
crushed red pepper flakes
freshly ground black pepper
1 teaspoon sweet paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
For the herbed butter:

4 tablespoons melted butter
2 tablespoons olive oil
3-4 garlic cloves, grated
2 lemons, juiced
1 teaspoon dried oregano
1/2 teaspoon salt
Instructions
​Preheat oven to 425 °F, 220 °C.
​In a small bowl prepare the herbed butter. Combine the melted butter, oil, salt, lemon juice, and oregano and mix well to combine.
​Place the chicken in a 10 inch cast iron skillet pan. Place a tablespoon of the herbed butter, salt, cumin powder, and oregano inside the cavity of the chicken.
To spatchcock the chicken: using either a sharp knife or kitchen scissors, carefully cut down the sides of the backbone (both sides). Remove the backbone and save it in a freezer-safe bag to make stock. Cut the breastbone either with the knife or by flipping the chicken over and applying pressure to the breast until you hear a crack and the chicken flattens.
Loosen the skin from the breast and divide the herbed butter under the skin on both sides.
​Drizzle some olive oil on top and season with salt, pepper, paprika, cumin, and coriander.
​Place in the oven and bake for 45-55 minutes.
The chicken is fully cooked when the internal temperature reaches 165 °F.
​Remove from the oven and allow the chicken to rest for 10-15 minutes so that the juices redistribute.
​This step is important. Cutting into the chicken as soon as it comes out of the oven will cause all of its juices to run out leaving you with a dry chicken.
Garnish with fresh parsley and lemon wedges. ​Enjoy! Kali Orexi
Notes
​For the Potatoes:. Wash and dry the potatoes. Quarter them and place in a large bowl. ​Put all of the seasonings, oil, and lemon juice on the potato quarters and mix well to coat. Arrange the potatoes around the chicken. Do not waste any of the seasoning that is at the bottom of the mixing bowl. Pour it all over the potatoes.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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Hi everyone Yas to another episode of dimitra’s dishes today I’m going to teach you how to make a very simple dish it’s going to be spatcock chicken in a cast iron skillet I did this many years ago with potatoes in it but I feel like

It needed it needed to be freshened up a little bit I didn’t do it spatchcock the chicken was whole but if you remove the spine of the chicken and you cook it flat it just cooks faster it stays juicier and it’s just overall delicious let’s get started okay so we’re going to

Begin by removing the spine of the chicken I just have a whole chicken here it’s almost 5 lb you can use any chicken between 3 and 1 half to 5 lb it’ll do just go ahead and sand it up and using either a really sharp knife or kitchen

Scissors you’re just going to go down one side of the spine of the chicken cut all the way through and then do the same thing with the other side or you can leave the other side on and let it roast in the pan and then later on you could

Use it to make stock I’ll just take the spine out completely right now and set it aside so I could use it for chicken stock I collect them and then I just boil a big pot of chicken stock and have it ready to use in soups and stews and

All sorts of different things so now the chicken is basically ready we’re going to put it in our cast iron skillet and it’s time to make the marinade which couldn’t be easier so in a little picture I’ll just add about 4 to 5 tablespoon of soft butter this is salted

Butter but you can use unsalted butter if you like I’ll add a couple of tablespoons of olive oil there’s already two garlic cloves in here that have been grated you can add two four six however many you like and then I’m going to add the juice of two lemons in here a

Teaspoon of dried oregano and I’m just going to whisk this all up Al together then you’re just going to want to lift the skin of the chicken breast especially because chicken breast tends to be kind of dry and flavorless and just go ahead and put a couple of

Tablespoons Under the Skin and press it into into the skin so it could spread throughout the breast and then just go ahead and rub the remaining marinade all over the chicken making sure to season the backside as well you don’t have to put the marinade on the backside I

Should have started seasoning the backside with some salt for a 5 lb chicken I’ll usually add about 2 teaspoons of salt black pepper and a little bit of oregano you can throw some crushed red pepper flakes in there if you want flip it over and then at this

Point I’m going to sprinkle on some sweet paprika this really doesn’t add any flavor it’s just going to add some nice color I’ll also sprinkle on some ground cumin and it’s ready for the oven so once the chicken is marinated it’s ready for the oven my oven is preheated to

425° fah this is going to roast in there uncovered for 45 to 55 minutes you’ll know it’s ready when the internal temperature reaches 165° fah so do check it take it out and let it rest and you can put potatoes in the pan if you want

To serve this all in one like a one pan meal or whatever they call call them you can cut up some potatoes and put them around the chicken just be sure to season the potatoes first and then add them to your pan and they’ll be ready at

The same time as as a chicken will be this smells amazing it’s so easy to make goes well with everything you can make some rice to serve with this roasted veggies a nice salad the options are endless but time for the taste test and let’s get some of that Sauce so comforting so good reminds me of my childhood my mom’s lemony chicken and potatoes the best has all of that flavor very little effort to make this I hope you guys give this recipe a try you can print it out on the website D church dishes.com and let me know what you

Think if you have any recipe requests post them down below in the comment section and I will get to them as soon as I can thank you so much for spending time with me today I’ll see you all next time yes s