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Garlicky Greek Chicken

This prizewinning chicken recipe pairs a flavourful herb-rubbed, barbecue-roasted chicken with homemade tzatziki. It’s ideal both for a family meal and for backyard entertaining. Adapted from a recipe by Canadian Living 2007 Cook of the Year 3rd prize winner Kathryn Howden of Sherwood Park, Alberta.
Serves: 8
Prep Time: 15 min
Cook Time: 1 hour


Garlicky Greek Chicken

1 whole chicken
4 cloves garlic, minced
1 tbsp dill, fresh, minced
1 tbsp oregano, dried
1 tbsp extra virgin olive oil
1 tsp lemon juice
9 slices lemon, thinly sliced
¼ tsp salt
¼ tsp pepper

Zippy Dill Tzatziki

1 cup plain yogurt, Balkan-style
English cucumber
½ tsp salt
1 tbsp red onion(s), minced
1 tbsp dill, fresh, minced
1 clove garlic, large, minced

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Using kitchen shears, cut chicken down each side of backbone; remove backbone and wing tips. Place breast side up on rimmed baking sheet; press firmly on breastbone to flatten.

  2. Using fingers, gently loosen skin from breasts and legs to form pockets, leaving skin attached at edges.

  3. In small bowl, combine garlic, dill, oregano, half of the oil and the lemon juice; stuff two-thirds under chicken skin, patting to flatten slightly. Slide 6 of the lemon slices under skin. Brush with remaining oil. Turn chicken over: spread with remaining garlic mixture. Top with remaining lemon. Refrigerate for 30 minutes. (Make-ahead: Cover and refrigerate for up to 12 hours.)

  4. Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue to medium. Sprinkle chicken with salt and pepper. Brush grill over unlit burner with oil. Place chicken, skin side down, on oiled grill. Close lid and grill until thermometer inserted in thigh registers 180°F (82°C), about 1 hour. Remove to cutting board; tent with foil and let stand for 10 minutes before cutting with clean kitchen shears into eight pieces.

  5. Line colander with cheesecloth and place over bowl; spoon in yogurt. Refrigerate for 1 hour.

  6. Meanwhile, peel half of the cucumber; seed and dice entire cucumber. In separate colander, set over bowl, stir cucumber with salt; let drain for 30 minutes.

  7. Stir together drained yogurt, cucumber, onion, dill and garlic. Serve with chicken.

Nutrition Info

Per 195 g serving Amount
Protein26 g
Fat26 g
Saturated Fat8 g
Carbohydrate5 g
Fibre1 g
Sugar2 g
Cholesterol110 mg
Sodium330 mg
Per 195 g serving % Daily Value
Vitamin A6
Vitamin C8
Vitamin B628
Vitamin B1230