Go Back Email Link
+ servings
spatchcock roasted chicken with golden brown skin on a rimmed baking sheet
Print Recipe
5 from 7 ratings

Keto Roasted Spatchcock Chicken

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!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 138
Author: Natalie


  • 1 whole organic chicken about 3-5 pounds, rinsed and patted completely dry
  • olive oil
  • kosher salt
  • black pepper


  • 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!



Chicken: I get my whole, organic chickens from ButcherBox, which I highly recommend!
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!
Products Used:


Calories: 138 | Total Carbs: 0.7g | Protein: 14.4g | Fat: 8.5g | Fiber: 0.3g | Net Carbs: 0g