Roast spatchcock chicken with potatoes, lemon, wild greens and capers from Smashing Plates: Greek Flavours Redefined by Maria Elia

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Accompaniments: Parsnip skordalia

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute water for chicken stock and the book's "Pickled caper leaves" for wild greens.

  • foodgloriousfood on February 01, 2024

    Capers were overwhelming and I love capers. Took longer than written for the potatoes to be done. Just ok. Won’t make again.

  • Astrid5555 on January 18, 2015

    Nice chicken, but not spectacular. This was my first try at brining and spatchcocking. Had to crank up the heat to 200C to get some browning. Took longer than the 45-50 minutes indicated in the recipe to get to the desired result, more like 1 hour 10 minutes. The chicken meat was very tender and juicy, however there was too much lemon juice in the sauce for the children They did not like the potatoes and the spinach, thus will not repeat.

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