If you need a crowd pleaser without spending hours in the kitchen then I’ve got you covered with this Greek inspired butterflied chicken with flatbread and tzatziki. I used a Lilydale whole chicken and made a delicious marinade with garlic, lemon and mediterranean herbs, and let me tell you, these flavours altogether with the crumbled fetta and pickled red onion are next level tasty. This recipe is not only perfect for a simple mid-week dinner but also a great option for easy entertaining so save this recipe and give it a go!
- 1 Lilydale free range whole chicken, butterflied
- 4 flatbreads
- 60g rocket
- 2 tomatoes, roughly chopped
- ¼ cup kalamata olives, halved
- 100g fetta
- ½ cup parsley leaves
Pickled Red Onion
- 1 red onion, thinly sliced
- 1/3 cup water
- 3 tbsp vinegar
- 2 tbsp sugar
- ½ tsp salt
Tzatziki
- 2 cups Greek yoghurt, strained for at least 1 hour or overnight
- 1 small Lebanese cucumber
- 1 tsp fresh/dried dill
- Juice from 1 lemon
- 1 small garlic clove, minced
- Generous pinch of salt and pepper
Greek Marinade
- 2 tbsp olive oil
- 3 garlic cloves, roughly chopped
- Zest and juice of 1 lemon
- 1 tsp oregano, dried
- 1 tsp thyme, dried
- ½ tsp paprika
