Garlicky Greek Chicken

 

garlicky greek chicken

Garlicky Greek Chicken

This prizewinning chicken recipe pairs a flavourful herb-rubbed, barbecue-roasted chicken with homemade tzatziki. It’s ideal both for a family meal and for backyard entertaining.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Greek
Keyword: chicken, Greek food, tzatziki
Servings: 8 people
Calories: 360kcal

Ingredients

  • 1 whole chicken
  • 4 garlic cloves minced
  • 1 tbsp fresh dill minced
  • 1 tbsp dried oregano
  • 1 tbsp olive oil extra virgin
  • 1 tbsp lemon juice
  • 9 lemon slices thinly sliced
  • 1/4 tsp salt
  • 1/4 tsp pepper

Zippy Dill Tzatziki

  • 1 cup plain yogurt Balkan-style
  • 1/3 English cucumber
  • 1/2 tsp salt
  • 1 tbsp red onion minced
  • 1 tbsp fresh dill minced
  • 1 large garlic clove minced

Instructions

  • Using kitchen shears, cut chicken down each side of backbone; remove backbone and wing tips. Place breast side up on rimmed baking sheet; press firmly on breastbone to flatten.
  • Using fingers, gently loosen skin from breasts and legs to form pockets, leaving skin attached at edges.
  • In small bowl, combine garlic, dill, oregano, half of the oil and the lemon juice; stuff two-thirds under chicken skin, patting to flatten slightly. Slide 6 of the lemon slices under skin. Brush with remaining oil. Turn chicken over: spread with remaining garlic mixture. Top with remaining lemon. Refrigerate for 30 minutes. (Make-ahead: Cover and refrigerate for up to 12 hours.)
  • Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue to medium. Sprinkle chicken with salt and pepper. Brush grill over unlit burner with oil. Place chicken, skin side down, on oiled grill. Close lid and grill until thermometer inserted in thigh registers 180°F (82°C), about 1 hour. Remove to cutting board; tent with foil and let stand for 10 minutes before cutting with clean kitchen shears into eight pieces.

Zippy Dill Tzatziki

  • Line colander with cheesecloth and place over bowl; spoon in yogurt. Refrigerate for 1 hour.
  • Meanwhile, peel half of the cucumber; seed and dice entire cucumber. In separate colander, set over bowl, stir cucumber with salt; let drain for 30 minutes.
  • Stir together drained yogurt, cucumber, onion, dill and garlic. Serve with chicken.

Notes

 
 

Nutrition

Serving: 195g | Calories: 360kcal | Carbohydrates: 5g | Protein: 26g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 110mg | Sodium: 330mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6% | Vitamin C: 8% | Calcium: 8% | Iron: 10%
Tried this recipe?Mention @bcchickensquad or tag #chickensquad!

This project is supported, in part, by the BC Government’s Buy BC Partnership Program; delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.