I love the taste of lemon and Greek herb blends on chicken.
I started by preheating my smoker to 350 F (175 C).
Then I mixed a herb paste for the chicken:
I then spatchcocked a 1.5 kg (3 pound chicken).
I carefully worked my finger under the skin of each breast half and thigh. Then I put 3 ml (3/4 tsp) of the herb paste under the skin and rubbed it around.
I rubbed the remaining paste over the skin of the chicken.
I mixed a cooking liquid for the potatoes:
I put the chicken on an upper rack. Put the potatoes on a lower rack below the chicken to catch any juices that fall off the chicken.
After 45 minutes, turn the potatoes.
Cook until the internal temperature in the thickest part of the breast is 165 F (74 C), about 45 minutes more.
Increase the temperature of the smoker or oven to 450 F (230 F). Bring the chicken in and cover it with foil for 15 minutes.
Bring the potatoes in.
Cut the chicken into pieces by cutting the drumsticks off. Then slice between the thighs and the breasts. Cut the wings off the breast. Cut the breast halves appart and cut across each half breast.
We served ours with a salad.
The Verdict
This chicken is so moist. The skin is bite through and tasty. The potatoes have a soft interior, a nice crust and a great flavour. This is good enough for the best company!
Disco
I started by preheating my smoker to 350 F (175 C).
Then I mixed a herb paste for the chicken:
- 8 ml (1 1/2 tsp) dried oregano
- 3 ml (3/4 tsp) dried rosemary
- 3 ml (3/4 tsp) dried thyme
- 2 ml (1/2 tsp) dried basil
- 2 ml (1/2 tsp) dried marjoram
- 1 ml (1/4 tsp) onion powder
- 1 ml (1/4 tsp) garlic powder
- zest of one lemon
- juice of 1 lemon
- 15 ml (1 tbsp) olive oil
I then spatchcocked a 1.5 kg (3 pound chicken).
I carefully worked my finger under the skin of each breast half and thigh. Then I put 3 ml (3/4 tsp) of the herb paste under the skin and rubbed it around.
I rubbed the remaining paste over the skin of the chicken.
I mixed a cooking liquid for the potatoes:
- 50 ml (1/4 cup) olive oil
- 250 ml (1 cup) water
- 2 cloves garlic, chopped
- 50 ml (1/4 cup) lemon juice
- 5 ml (1 tsp) dried thyme
- 5 ml (1 tsp) dried rosemary
- 2 ml (1/2 tsp) pepper
- 8 ml (1 1/2 tsp) powdered chicken stock base (OXO for example)
I put the chicken on an upper rack. Put the potatoes on a lower rack below the chicken to catch any juices that fall off the chicken.
After 45 minutes, turn the potatoes.
Cook until the internal temperature in the thickest part of the breast is 165 F (74 C), about 45 minutes more.
Increase the temperature of the smoker or oven to 450 F (230 F). Bring the chicken in and cover it with foil for 15 minutes.
Bring the potatoes in.
Cut the chicken into pieces by cutting the drumsticks off. Then slice between the thighs and the breasts. Cut the wings off the breast. Cut the breast halves appart and cut across each half breast.
We served ours with a salad.
The Verdict
This chicken is so moist. The skin is bite through and tasty. The potatoes have a soft interior, a nice crust and a great flavour. This is good enough for the best company!
Disco
