BBQ Roast Lemon and Oregano Chicken

The scent of lemon and oregano hitting the hot grill still takes me back to a warm July evening when my neighbor Maria showed me how spatchcocking changes everything about roast chicken. We stood on her patio with wine glasses while the chicken sputtered and browned, her laugh echoing every time she checked the temperature. That dinner taught me that the simplest Mediterranean flavors can create the most memorable meals when you give them time to work.

Last summer I made this for a crowd of eight, doubling everything and using two chickens on the grill. My brother in law who usually eats like a bird went back for thirds, saying he'd never tasted chicken so moist and flavorful. The platter was picked clean before I could even think about packing up leftovers.

Ingredients

• 1 whole chicken about 3.5 lbs 1.6 kg: Spatchcocking flattens the bird so it cooks evenly and quickly, giving you that perfect crispy skin without drying out the meat
• 1/3 cup 80 ml olive oil: Use a good quality extra virgin olive oil here since the flavor really comes through in the marinade
• Zest and juice of 2 lemons: The zest holds the essential oils while the juice provides acidity that tenderizes and brightens
• 4 garlic cloves minced: Fresh garlic mellows beautifully during marinating, infusing the meat without being overpowering
• 2 tbsp fresh oregano leaves finely chopped: Fresh oregano has a softer more floral flavor than dried, but use half the amount if you go with dried
• 1 tsp sea salt: Helps break down proteins and carries the lemon and oregano flavors deep into the meat
• 1/2 tsp freshly ground black pepper: Adds just enough warmth to balance the bright citrus
• Lemon wedges: A final squeeze over the carved chicken wakes up all the flavors
• Fresh oregano sprigs: Scatter these over the platter for a gorgeous presentation and burst of fresh aroma

Instructions

Whisk together the marinade:

Combine olive oil, lemon zest, lemon juice, garlic, oregano, salt and pepper in a bowl until emulsified and fragrant

Coat the chicken:

Place the spatchcocked chicken in a large dish, pour the marinade over it and turn to coat every nook and cranny

Marinate:

Cover and refrigerate for at least 2 hours or overnight, flipping once halfway through for even coverage

Preheat the grill:

Set up your barbecue for medium indirect heat around 375F 190C or preheat your oven if cooking indoors

Start grilling:

Place chicken skin side up on the cooler side of the grill, close the lid and let it cook undisturbed for 20 minutes

Turn and continue:

Flip the chicken and cook for another 20 to 25 minutes until internal temperature reaches 165F 74C at the thickest part

Crisp the skin:

Move the chicken over direct heat skin side down for 2 to 3 minutes watching closely so it does not burn

Rest before carving:

Tent loosely with foil and let the chicken rest for 10 minutes so the juices redistribute throughout the meat

Finish and serve:

Carve into pieces, arrange on a platter and scatter with fresh oregano and lemon wedges

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My daughter asked if we could have this every Sunday after trying it for the first time. Something about the ritual of squeezing fresh lemon over the warm chicken at the table made it feel like a celebration even on a regular Tuesday night.

Making It Indoors

When rain ruined our grilling plans I discovered this cooks beautifully in a 425F oven on a rimmed baking sheet. The skin still gets plenty crispy and the lemon garlic perfumes the whole house while it roasts.

Marinade Magic

I have started doubling the marinade and using half for a quick dipping sauce on the table. Just simmer it for 5 minutes to cook the garlic and it becomes this bright punchy condiment everyone fights over.

Serving Ideas

A simple Greek salad with tomatoes, cucumber and feta alongside this chicken feels like the perfect summer meal. The cool crisp vegetables balance the warm savory meat and everyone leaves happy.

• Roasted potatoes with lemon and thyme soak up the chicken juices beautifully
• A crisp white wine like Assyrtiko cuts through the richness
• Grilled flatbread makes perfect little chicken sandwiches

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There is something deeply satisfying about a dish that delivers so much flavor with so little fuss. This chicken has become my go to for feeding people I love.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate the chicken for at least 2 hours, though overnight marinating yields the most flavorful and tender results. The citrus and herbs need time to penetrate the meat thoroughly.

→ Can I make this in the oven instead?

Absolutely. Preheat your oven to 375°F (190°C) and roast the chicken for approximately 50-60 minutes until the internal temperature reaches 165°F (74°C). Use a roasting pan and finish under the broiler for crispy skin.

→ What's the purpose of spatchcocking?

Spatchcocking involves removing the backbone and flattening the chicken, which allows for more even cooking. The meat cooks faster and more uniformly, while the skin crisps up beautifully across the entire bird.

→ How do I know when the chicken is done?

Use a meat thermometer to check the thickest part of the meat, typically the breast or thigh. The chicken is safely cooked when it reaches an internal temperature of 165°F (74°C).

→ Can I use dried oregano instead of fresh?

Yes, substitute 2 teaspoons of dried oregano for the 2 tablespoons of fresh leaves. Dried herbs are more concentrated in flavor, so you'll need less. Fresh oregano does provide a brighter, more vibrant taste if available.

→ What sides pair well with this dish?

Mediterranean sides complement the flavors beautifully. Try roasted potatoes, Greek salad, grilled vegetables, or a simple rice pilaf. The citrus notes also pair wonderfully with fresh tzatziki or a crisp green salad.