BBQ Roast Lemon and Oregano Chicken (Print Version)

Marinated chicken with lemon, oregano, and garlic, barbecued to juicy perfection with crispy skin.

# What You Need:

→ Chicken

01 - 1 whole chicken (approximately 3.5 pounds), backbone removed and 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

# How-To Steps:

01 - In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper 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 (approximately 375°F) for indirect cooking, or preheat your oven if roasting indoors.
04 - Remove the chicken from the marinade and let excess drip off. Discard leftover marinade.
05 - Place the chicken skin side up on the cooler side of the grill (indirect heat). Close the lid and cook for 40–45 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 2–3 minutes until golden and lightly charred.
07 - Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes before carving.
08 - Serve with lemon wedges and fresh oregano sprigs.

# Expert Tips:

01 -
  • The marinade does all the heavy lifting while you go about your day
  • Spatchcocking means juicy meat and crispy skin happen in record time
  • Leftovers make incredible sandwiches the next morning
02 -
  • Spatchcocking can feel intimidating but a pair of kitchen shears makes quick work of removing the backbone
  • The temperature probe is your best friend, undercooked chicken is never worth the risk
  • Marinating longer than 2 hours transforms good chicken into something exceptional
03 -
  • Pat the chicken completely dry before marinading for better adhesion
  • Let the meat come to room temperature for 20 minutes before grilling for even cooking

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