Simple Herb Roasted Spatchcock Chicken with rosemary, thyme, lemon, and garlic for Paleo Whole30 Keto holiday recipe.
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Herb Roasted Chicken

A delicious herb and citrus roasted chicken that's not only perfect for the holiday but also great for everyday Paleo meal. 
Course Dinner, Lunch
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 people
Calories 843kcal
Author ChihYu


  • 5 lbs fresh organic chicken
  • ¼ cup sea salt
  • ½ cup fresh mixed herbs (Eg. sage, thyme, rosemary, oregano, Marjoram etc.)
  • 2 tbsp ghee melted
  • 1 lime serving use
  • 2 lemon serving use


  • [In store] Ask the butcher to butterfly the chicken for you in advance.
  • Place the chicken on a foil-lined baking sheet. Use your fingers to carefully create pockets (to loosen the skin) between the skin and the flesh. Be careful not to break the skin.
  • Rub salt directly onto the meat under the skin, also on the outside and underside.
  • [Optional, if you have time] Cover the chicken with plastic wrap and place it in the refrigerator until you are ready to bake the next day.
  • On the day of the event, preheat oven to 450 F.
  • Mix the melted ghee (or olive oil) with fresh herbs and spread it under the chicken skin evenly between breast and thigh, as well on the outside of the bird.
  • Place the bird on a wire rack and bake for about 50-60 minutes until the meat thermometer reads 165 F for thickest part of the thigh meat & 145-150 F for the thickest part of the breast meat.
  • Set the bird aside to cool. Squeeze some lemon and lime juice. Enjoy!


Helpful Tools To Have -  Instant meat thermometer,  Baking tray + baking rack , and Aluminium foil Plastic wrap


Calories: 843kcal