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prep time
25 min
cook time
1 h 0 min
ready time
1 h 25 min
Keto Ultimate Spatchcock Roasted Chicken
One of the quickest and easiest ways to roast a chicken is to spatchcock it first. The process sounds complicated but only requires a sharp chef’s knife to remove the backbone. Once the spine is removed, the chicken is opened, and the breastbone cracked to lay flat onto a baking sheet. The roasted chicken is seasoned with kosher salt, but it can be flavored with many herbs and spices, depending on your preference. Pressing a whole chicken flat allows all the meat to cook at the same rate, which results in a tender and juicy bird.
Why spatchcock a chicken?
Cutting a chicken to lay flat allows the meat to cook at the same rate; this means that the breast and thigh meat are equally juicy and delicious.
What seasonings can I use?
Feel free to use spice blends or Herbs de Provence. You can also rub the chicken skin with butter or olive oil before heading into the oven. If you like spicy, you can season the bird with a blend of cayenne pepper, salt, and black pepper. You can also season it with garlic powder and salt for a tasty chicken best used for other dishes.
How long does it take to roast?
A 5 # spatchcocked chicken will take around one hour to roast at 425 F.
Net Carbs
0 g
Fiber
0 g
Total Carbs
0 g
Protein
52.7 g
Fats
42.7 g
610 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken Whole Meat And Skin Raw
5 lb
Coarse Kosher Salt
1 tbsp
Recipe Steps
steps 4
1 h 25 min
Step 1
Preheat an oven to 425 F. Begin by taking a sharp chef’s knife and running it down along one side of the backbone. Repeat on the other side of the spine. If the knife doesn’t go through easily, stop. Wiggle the knife over slightly until you find another place the knife will go through the bone. Discard the backbone or keep it for stock.Step 2
Place the chicken on a parchment-lined baking sheet breast side up. Press the breastbone down to flatten the bird. Season the chicken on both sides with salt.Step 3
Roast the chicken for around 60 mins on convection if possible or until the chicken’s internal temperature reaches 165 F. Insert the thermometer into the thickest part of the thigh.Step 4
Cut the chicken into pieces and serve immediately.
