PK’s NoRecipe Greek Butterflied Chicken Roast

This simple butterflied chicken marinaded with thyme, oregano, garlic, salt, pepper, lemon juice and olive oil smells amazing and will wow your family and friends.

If you have time:

• chuck several good slugs of the olive oil and lemon juice into a snap lock bag.
• add the other ingredients (chopped).
• close the bag, mix everything around.
• add the chicken halves, close the bag and massage it for a bit to get the oil etc into every nook and cranny.
• leave it overnight in the fridge or at least 2 hours.
• preheat your oven to 160C and get the chicken out of the fridge.
• cook the chicken in an non-stick oven tray for about 2 hours.

If you don’t have time or forgot to marinade the chicken:

• chuck several good slugs of garlic infused olive oil and lemon juice into a bowl.
• add the other ingredients (chopped but leave out the garlic) and mix with a fork.
• preheat your oven to 160C and get the chicken out of the fridge, season with salt and pepper.
• cook the chicken in an oven tray for about 2 hours, turning and basting with the oil mixture every 15 minutes or so.

Marinaded and already looking good:

Two hours at 160C:

A perfect summer’s day dinner, just add salad and friends:

Enjoy,

PK