Greek roast spatchcocked chicken

Happy Monday, everyone! Here’s a quick rendition of everyone’s fave Greek oven-roasted chicken. All the flavor in a fraction of the time, thanks to spatchcocking the bird!
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Truth be told this was my first time spatchcocking! I made this for dinner last week but had fully intended to roast the chicken in the oven with potatoes the usual way. I lost track of time and all of the sudden it was 5pm and I hadn’t prepared a thing. I gave spatchcocking a shot and it was so easy and a total success, and in the oven for just 35 minutes! I used the video from @foodwishes to learn how to spatchcock. Easy peasy.
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Have you ever spatchcocked a chicken? If not, give it a go the next time you want a beautiful roast chicken dinner but you’re short on time!

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Greek roast spatchcocked chicken
#RECIPE:
1 whole chicken, spatchcocked
salt and pepper
2 tbsp brown mustard
1 tbsp olive oil
zest of 1 lemon
1/2 tsp dried oregano
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Preheat the oven to 425 F (220 C) with the fan on (see note if you don’t have a fan oven).
Lay the chicken on a sheet pan. Generously season all over with salt and pepper. Don’t be stingy!
Combine remaining ingredients and mix well. Coat chicken in mixture on all sides. Place chicken flat on the sheet pan breast-side up.
Roast in oven 35-40 minutes, until juices run clear and a thermometer reads 165 F (74 C). Loosely cover with foil for the last 10 minutes if the skin is going too dark.
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Note: If you don’t have a convection oven, increase the heat to 450 F and roast 45-50 minutes.