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.
Table of Contents
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!
It doesn’t get more simple than this. You just need chicken, olive oil, kosher salt, black pepper and a rimmed baking sheet with a wire rack!
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.
Done!
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!
Keto Roasted Spatchcock Chicken
Ingredients
- 1 whole organic chicken, about 3-5 pounds, rinsed and patted completely dry
- olive oil
- kosher salt
- black pepper
Equipment
Instructions
- 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!
Notes
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16 Comments on “Keto Roasted Spatchcock Chicken”
This is my go to recipe for roasted chicken.
Perfect every time.
Love to hear this! Thank you, Kat!
First time cooking a whole chicken and it was so easy and delicious! Every single one of Natalie’s recipes are perfect!
Aww thanks Molly! This means so much to me!
Making this chicken this afternoon! The video is super helpful- I used to really make a mess of raw chicken, but your videos have really given me new skills. Thank you for teaching and sharing.
Oh, I love this! So happy for you Kathy! I am so honored to help you create new skills! I bet you’re a pro now!
This worked so well! Definitely will have to get some of those kitchen shears cause my scissors barely did the job lol. So yummy and so simple!
Omg, Sarah, kitchen shears will change your life! I use them for everything!! So glad you liked this recipe!
Wow! This recipe is delicious, Natalie. Super simple and I ended up buying a chicken already spatchcocked, so it the prep super quick. Thank you!
Awesome! So happy to hear you liked it Destinie! Honored to have you here!
Roasted so perfect and quickly this way! I also for first time ever butchered a chicken without loosing any meat. Much cheaper to buy a whole local chicken vs just breast and worked so well. Using meat to now make chicken salad
I am so happy you liked the spatchcock chicken Bryn! So glad you were able to cut up the chicken without losing a bunch of meat. It is so much more economical to do it yourself.
This is my favorite way to bake chicken now. I’ve been making it without a rack, but I’m going to order one to try it!
It’s my favorite way to roast a chicken too Elizabeth!
I’ve always wanted to try doing this and your video makes it look easy! I’m going to try this over the holidays.
Have you tried this in the smoker yet? Curious if time is the same