Greek Lemon Pepper Spatchcock Chicken

In a mixing bowl whisk garlic, Dijon, oregano, lemon zest, olive oil and lemon juice together. Set aside.

On a quarter sheet pan - lay out lemon slices. Season bone side of chicken generously with salt and pepper.

Place spatchcock chicken on lemon slices bone side down.

Brush lemon & oil mixture onto chicken. Season generously with salt and pepper. Refrigerate for maximum one hour prior to grilling.

Preheat your grill to 275°F.

Place tray directly on the grill.

Grill chicken until the internal temperature of the chicken breast is 163°F using a digital thermometer.

For crispier skin - when the chicken reaches 150F increase grill temp to 400F until the internal reaches 163F.

Remove chicken tray from the grill, tent lightly with foil and rest for 10 minutes prior to slicing. After slicing drizzle pan juices onto chicken.