BBQ Roast Lemon Oregano Chicken (Printable)
Juicy barbecue chicken with lemon, oregano, and garlic, roasted until golden and tender.
# What goes in:
→ Chicken
01 - 1 whole chicken (about 3.5 lbs), backbone removed and flattened (spatchcocked)
→ Marinade
02 - 1/3 cup olive oil
03 - Zest and juice of 2 lemons
04 - 4 garlic cloves, minced
05 - 2 tablespoons fresh oregano leaves, finely chopped (or 2 teaspoons dried oregano)
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon freshly ground black pepper
→ For Serving
08 - Lemon wedges
09 - Fresh oregano sprigs
# Directions:
01 - Whisk together olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper in a bowl until fully combined.
02 - Place the spatchcocked chicken in a large dish or resealable bag. Pour the marinade over the chicken, ensuring it is well coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
03 - Preheat your barbecue to medium (about 375°F) for indirect cooking, or preheat your oven to 375°F if roasting indoors.
04 - Remove the chicken from the marinade and let excess drip off. Discard the leftover marinade.
05 - Place the chicken skin side up on the cooler side of the grill (indirect heat). Close the lid and cook for 40 to 45 minutes, turning once or twice, until the internal temperature reaches 165°F at the thickest part.
06 - For crispy skin, finish the chicken skin side down over direct heat for 2 to 3 minutes until golden and lightly charred.
07 - Transfer the chicken to a cutting board, tent loosely with foil, and rest for 10 minutes before carving.
08 - Carve the chicken and serve with lemon wedges and fresh oregano sprigs.
# Expert Advice:
01 -
- The marinade does double duty, infusing meat while creating that irresistible golden crust everyone fights over
- Flatting the chicken means everything cooks evenly and quickly, no more dry breast meat while waiting for legs to finish
02 -
- A meat thermometer is your best friend here because checking internal temperature is the only way to guarantee perfectly cooked chicken without drying it out
- Letting the chicken rest after cooking is absolutely crucial, or all those delicious juices will run out onto the cutting board instead of staying in the meat
03 -
- Pat the chicken completely dry before marinating to help the marinade cling better and promote crispier skin
- Bring the chicken to room temperature for about 30 minutes before cooking for more even results