Have You “Spatchcocked A Chicken” The Greek Way?

I am taking part in a great cookbook club right now, where we are all cooking dishes from Greece, and the “Loving Life” blog shared a recipe using that cooking method.

Spatchcocking a chicken, also known as butterflying, involves removing the backbone and flattening the bird for faster, more even cooking, and a larger surface area for crispier skin. 

The two cookbooks that were chosen on the site were Greekish by Georgina Hayden and Lemon, Love and Olive Oil by Mina Stone.

As the Author wrote:

“Did I favor one over the other? No. They are both beautifully done with recipes that look amazing. Both authors have greek heritage and I enjoyed their stories.”

Not only was a chicken recipe shared, but a terrific looking dessert as well…click on the site here to see both!

https://troyerslovinglife.blogspot.com/2025/04/its-time-again-for-jo-traceys-bkd.html

I shared my contribution to the club yesterday:

I made a “plaki” dish: baked catfish sitting on top of a bed of sliced potatoes, with tomato, lemon and onion slices on top! See the entire recipe here:

This celebration of Greek cuisine was all part of a terrific cookbook club:

This delicious Greek Salad says it all: Greek food is fresh and vibrant! As always, Jo does a terrific job running her “BKD Cookbook Club”, where all of the recipes from this Greek food fest will be housed – click here to see more about it!

I love Greek food – especially when it comes with this view:

Yes, that is Athens just beyond my Greek potato dish…see more of this incredible view and terrific food high above Athens!

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