Greek Butterflied Chicken with Flatbread and Tzatziki

Name: Greek Butterflied Chicken with Flatbread and Tzatziki
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 1 Lilydale free range whole chicken, butterflied; 4 flatbreads; 60g rocket; 2 tomatoes, roughly chopped; Â¼ cup kalamata olives, halved; 100g fetta; Â½ cup parsley leaves; 1 red onion, thinly sliced; 1/3 cup water; 3 tbsp vinegar; 2 tbsp sugar; Â½ tsp salt; 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; 2 tbsp olive oil; 3 garlic cloves, roughly chopped; Zest and juice of 1 lemon; 1 tsp oregano, dried; 1 tsp thyme, dried; Â½ tsp paprika

30 mins Prep

45 mins Cook

4 Serves

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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

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Preheat your oven to 180°C.
Place the marinade ingredients into a small bowl and mix well to combine. Spoon over the butterflied chicken and rub all over until completely covered in the marinade. Place on a large tray lined with baking paper and bake in the oven for 30 minutes covered and a further 15-20 minutes uncovered. Allow to rest for 10-15 minutes and then slice off the bone.
Combine the vinegar, water, sugar and salt and mix well until the sugar has dissolved. Add the sliced red onion, mix well and set aside to pickle ensuring the onion is submerged in the liquid.
To make the tzatziki, grate the cucumber and squeeze out the excess water. In a bowl, combine the Greek yoghurt, cucumber, garlic, lemon juice, dill, salt and pepper. Mix well and place in the fridge until ready to serve.
Warm the flatbreads in a dry pan. To assemble, place a generous spoonful of tzatziki on the base, and top with rocket, tomato, olives, pickled onion and chicken. Finish with the crumbled fetta and parsley and enjoy.