Ingredients for the recipe

  • For the chicken
    1 chicken, 1.700 g
    ½ teaspoon(s) pepper
    ½ teaspoon(s) oregano, dried
    ½ teaspoon(s) curry
    ½ teaspoon(s) garlic, powder
    ½ teaspoon(s) paprika, smoked
    3 teaspoon(s) salt
    2-3 tablespoon(s) olive oil
    2 tablespoon(s) mustard, mild


  • To serve
    greek salad-horiatiki
    souvlaki pita breads, cut into 4
    Greek tzatziki sauce
    olive oil

Recipe preparations

Preheat the oven to 230°C (450°F) set to fan.
Put the pepper, oregano, curry, garlic, paprika, and salt into a bowl, and mix them well with a spoon.
Wear gloves and place the chicken on a cutting board with the backbone facing up.
Use a knife or a pair of scissors to cut the chicken in half, lengthwise and parallel to the backbone, separating it into 2 pieces.
Thread each piece lengthwise onto 2 spits (metal rods) and transfer them to a 28×36 cm baking pan in a way that the spits are touching the sides of the pan and the chicken is “hovering” wing-side up.
Drizzle with the olive oil and use a pastry brush to spread the mustard over the top side of the chicken.
Add the marinade to the chicken with a spoon and spread it with your hands (wearing gloves) over the whole surface of the chicken and on both sides.
Fill the pan with water, put it in the oven, and roast the chicken for 45-50 minutes.
Remove the pan from the oven and transfer the chicken pieces to a cutting board.
Remove the spits and cut the chicken into pieces.
Serve with Greek “horiatiki” salad, pitas, and tzatziki sauce.