Smoked Spatchcock Chicken with Lemon, Garlic & Oregano
A whole chicken flattened and rubbed with garlic, lemon, Greek oregano and smoked paprika, then smoked until juicy with a mahogany finish. Served with a garlicky yogurt sauce. Leftovers make great lunches.
Diet swaps
- Dairy-free: Use unsweetened dairy-free yogurt.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 (4 1/2 lb) Whole chicken
- 1 tbsp Extra-virgin olive oil
- 4 cloves Garlic, grated
- 1 Lemon (zest and juice)
- 2 tsp Dried Greek oregano
- 1 tsp Smoked paprika
- 2 tsp Kosher salt
- 1/2 cup Plain Greek yogurt
Directions
- Spatchcock the chicken: cut out the backbone with kitchen shears and press the breast to flatten it.
- Mix the oil, 3 cloves garlic, lemon zest and juice, oregano, paprika, salt and pepper and rub it all over and under the skin. Refrigerate uncovered for at least 1 hour or overnight.
- Smoke at 275°F with oak, cherry or apple wood for about 2 hours, until the thickest part of the breast reaches 160°F and the thighs 175°F. Rest 10 minutes.
- Stir the remaining garlic into the yogurt with a pinch of salt. Carve the chicken and serve with the sauce. Remove the skin to keep it lighter.
Calorie breakdown
Chicken (skin removed) 230 · olive oil 20 · yogurt 11 · lemon + garlic + oregano 3 · paprika 1
💡 Lighter tip: Pack sliced leftovers over greens or in a pita with tomatoes and the yogurt sauce for an easy lunch.
Helpful for this recipe
Wireless meat thermometerShop on Amazon →Poultry shearsShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →