Keto Roasted Spatchcock Chicken
Keto Roasted Spatchcock Chicken + Recipe Video – .5g net carbs! The simplest, most perfect way to roast a whole chicken. Recipe video to show you how to prepare it, roast it and how to carve it! Paleo, Whole30, gluten free, grain free, dairy free, sugar free, clean eating, real food.
Keto Roasted Spatchcock Chicken
This is one of my go-to, back pocket, make once a week recipes. When in doubt, roast a chicken!
Whenever I share a glimpse of my spatchcock roast chicken on Instagram Stories, I get tons of requests on how exactly I do it. As and you shall receive!
This is the absolute simplest version, mostly meant to show to how to cut out the spine, roast it and then carve it after. The spice rubs and marinades you can do are ENDLESS! So have fun coming up with tons of variations on this one!
How To Spatchcock a Chicken
To start, take your organic chicken and put it breast side DOWN. Using kitchen shears, cut out the spine. Then, flip it breast side UP and place your palms on the chicken. Give it a good push (almost like a chest compression doing CPR) to flatten the chicken.
Drizzle with olive oil and season generously.
I love roasting mine a wire rack rimmed baking sheet. This allows the air to circulate under the chicken, and also keeps the chicken up off the juices so you get the crispiest skin.
Why Spatchcock A Chicken?
I love spatchcocking a chicken over roasting it whole because:
- Allows you to season both sides of the chicken for maximum flavor
- Much more the skin to be face UP so you get crispier skin after roasting
- It roasts faster when spatchcocked
- It’s easier to carve after it is done roasting
How to Carve a Spatchcock Chicken
Since the chicken is flat, it is the easiest to carve after roasting. So much easier than a whole chicken, which can rock from side to side as you’re carving it.
I have my husband demonstrate just how easy it is in the video below. Watch to see how to carve!
Watch How To Prep, Roast + Carve A Spatchcock Chicken Recipe Video
If you make this keto roasted spatchcock chicken, be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!Print
- Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup. Set in the wire rack.
- Set the whole chicken on your cutting board breast side DOWN. Using sharp kitchen shears, cut out the spine of the chicken by cutting in the area between the spine and ribs. (See recipe video above to see this in action). Flip the chicken over so it is breast side UP. Using your palms on the chicken breasts, give it a good press to flatten it.
- Drizzle both sides of the chicken with olive oil, then season both sides of the chicken generously with kosher salt and black pepper.
- Set the chicken on the wire rack in the baking sheet breast side UP.
- Roast for about 45 minutes, or until the skin is crispy and the chicken has an internal temperature of 165ºF.
- Let the chicken rest for 5-10 minutes to allow the juices to redistribute in the meat. Then carve (see recipe video above to see how to carve the chicken), and serve with your favorite sides. I often like to rewarm the chicken juices that dripped onto the roasting pan and serve as an au jus with the sliced chicken, yum!
- Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
- As always, lots of tips, FAQs and substitution info in the Recipe Notes below!
No Wire Rack For Sheet Pan: If you don’t have a wire rack, you can roast the chicken directly on a rimmed baking sheet. Make sure it is RIMMED, because the chicken releases juices as it roasts that you don’t want to spill and splatter in your oven. I prefer a wire rack because it allows the air to circulate under the chicken, and keeps the chicken up above the juices as it cooks so you get crispier skin! This is the exact sheet pan with wire rack that I have and use, it is super affordable and made of stainless steel so toxic free!
Marinades and Seasoning: There is an endless amount of different marinades and spice rubs you can add on to your chicken! This is just the most basic recipe. Have fun changing up the flavors! Or adding in fun sauces or a gravy!
What To Do With The Carcass + Back Bone: You can save the carved carcass and back bone to make bone broth! You can even save the drumstick, wing and thigh bones to add in to your bone broth too. If you’ve done a special seasoning or marinade, this could effect your bone broth flavor. I always save the back bone and freeze it to add to my next bone broth batch. This is my homemade bone broth recipe that I love!
Leftovers: I love the leftover chicken cold to add to salads. Or use it to make a chicken salad, add into soups, add in to stir fry’s, etc. You can also reheat in the microwave until warm, about 1-3 minutes.
Spatchcock vs Regular Roasting: I love spatchcocking a chicken over roasting it whole because it allows you to season both sides of the chicken for maximum flavor, allows much more the skin to be face UP so you get crispier skin after roasting, it roasts faster when spatchcocked, AND is easier to carve after it is done roasting!
Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.
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