Simple Herb Roasted Spatchcock Chicken with rosemary, thyme, lemon, and garlic for Paleo Whole30 Keto holiday recipe.
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5 from 7 votes

Simple Herb-Roasted Spatchcock Chicken

Simple Herb Roasted Spatchcock Chicken with rosemary, thyme, lemon, and garlic is the best holiday as well as everyday simple meal. Paleo, Whole30, and Keto friendly.
Course Main Course
Cuisine American, Italian
Keyword Simple Herb Roasted Spatchcock Chicken
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 679kcal
Author ChihYu

Ingredients

  • 4-5 lbs whole organic chicken for roasting giblets removed
  • 1.5 tbsp coarse salt
  • 1 tsp ground black pepper
  • 1 tbsp grated garlic cloves about 3 large cloves
  • cup fresh herbs chopped (rosemary and thyme or any poultry seasoning fresh herbs)
  • 4-6 tbsp extra virgin olive oil
  • 1 whole lemon

Lemon Herb Chicken Gravy:

  • 1 tbsp chicken dripping from the roasted chicken above
  • 2 tbsp cassava flour
  • 1.5 cups chicken stock low sodium
  • ½ tsp coarse salt or to taste
  • ¼ tsp black pepper or to taste
  • About 1 whole lemon juice or to taste

Instructions

  • Butterfly the chicken: Remove the chicken giblets. Gently pat it dry with clean paper towel. Place the whole chicken breast side down over a secured large cutting board. Use a pair of kitchen shears to cut down each side of the back bone (i.e.spine) from cavity up to the neck. Save the backbone for later use (p.s. great for chicken stock). Make a shallow incision cut in the cartilage on the back of the breast bone and use your hands to gently press both sides down to flatten the bird.
    Simple Herb Roasted Spatchcock Chicken with rosemary, thyme, lemon, and garlic for Paleo Whole30 Keto holiday recipe.
  • Season the chicken: Mix well salt, pepper, garlic, herbs, and olive oil in one bowl. Flip the bird (skin side up) and use your fingers to gently separate the skins from the meat to create small pockets. Be careful not to tear the skin. Tuck the wings behind the breast. Stuff the herb mixture under the skin and use your hands to gently spread the herbs as even as you can. Make sure to season the outer interior and the back of the bird. Drizzle with half of one whole lemon juice. Marinate overnight in a large flat container, breast side down to soak up more juice flavor.
    Simple Herb Roasted Spatchcock Chicken with rosemary, thyme, lemon, and garlic for Paleo Whole30 Keto holiday recipe.
  • Bake: Preheat oven to 425 F (regular oven) or 400 F (convection oven). Place the bird (skin side up) on top of a wire rack over a large sheet pan, lined with parchment paper. Bake for 30 minutes. Rotate the sheet pan and loosely cover the wings and any other spots that get brown too quickly with foil paper so they won’t get burnt. Bake additional 20 minutes or until the breast meat reaches 150 F and the thigh meat reaches 175F when using a read thermometer.
    Simple Herb Roasted Spatchcock Chicken with rosemary, thyme, lemon, and garlic for Paleo Whole30 Keto holiday recipe.
  • Remove from the oven. Let the bird cool for 10 minutes before carving.
  • To make chicken gravy: In a saucepan over medium-low heat, add 1 tbsp chicken dripping from the sheet pan. Whisk in flour until fragrant (1 to 2 minutes). Slowly whisk in chicken stock. Reduce heat to low. Bring gravy to a simmer, stir often and cook until thick enough to coat the back of a spoon (about 3-4 minutes). Season with salt, pepper, and lemon juice to taste. Strain through a fine-mesh sieve into a gravy boat.
    Simple Herb Roasted Spatchcock Chicken with rosemary, thyme, lemon, and garlic for Paleo Whole30 Keto holiday recipe.

Video

Notes

If you don't have time to marinate the chicken overnight, try marinate the chicken for at least 30 minutes before roasting. 

Nutrition

Serving: 1serving | Calories: 679kcal | Carbohydrates: 10g | Protein: 43g | Fat: 50g | Saturated Fat: 12g | Cholesterol: 166mg | Sodium: 846mg | Potassium: 706mg | Fiber: 1g | Vitamin A: 3625IU | Vitamin C: 56.8mg | Calcium: 96mg | Iron: 5.1mg