Seasoned just right, this spatchcock roasted chicken is the perfect way to cook a chicken in less time than a whole chicken. This recipe seems like a lot of effort, but the prep is super simple and so worth it because of the reduced cooking time!
Does a spatchcock chicken cook faster?
Yes! The small amount of effort you put into spatchcocking your chicken will save you big in cook time of your bird. In fact, it could be almost half the cook time!
All you have to do is remove the backbone with kitchen shears. It is so easy!
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Checkout these delicious side dishes:
- Air fryer cheesy asparagus
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- Stuffed Mushrooms with sausage and cream cheese
I hope you enjoy this spatchcock chicken recipe. Here at Low Carb with Jennifer we aim to deliver family friendly low carb and keto recipes that are easy to make with ingredients found in most grocery stores. No crazy ingredients here! If you are interested in more keto friendly recipes, I have a cookbook that is now available for pre-order! You can find that here: Jenniferbanz.com/ketocookbook
Spatchcock Chicken with the Most Amazing Dry Rub
Ingredients
- 2 Tablespoons avocado oil (Click here for my favorite brand on Amazon)
- 1 Tablespoon kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Paprika
- ½ teaspoon Dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon Dried Thyme
- 1 (4 - 5 pound) Whole Chicken
Instructions
- Preheat the oven to 450F and line a rimmed sheet pan with aluminum foil. In a small mixing bowl, combine your seasonings and avocado oil and make a paste. Set aside.
- On a cutting board, place your whole chicken, breast side down and legs toward you. Using kitchen shears, begin cutting on one side of the chickens spine until completely separated. Repeat for the other side. Make sure to cut as closely as possible to the spine so you aren't discarding too much flesh. Remove and discard or reserve for homemade chicken stock. Season each side of chicken with the rub.
- Place your chicken, breast side up, on already lined baking sheet and press down with your palm in the center of the bird to flatten it a bit. Place into already preheated oven. Roast chicken in the center of the oven until joint between thighs and body registers at least 175°F with an instant read thermometer, about 45 minutes. Allow to rest for 5 minutes before carving.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Kathleen says
I love spatchcocking poultry. Its the only way I cook my Thanksgiving turkeys and I do this when I cook your airfryer chicken. Turns out perfect everytime. Thank you for the seasoning ideas. That is where i struggle!
Lisa says
Kathleen
I use my poultry shears for chicken, but,it doesn't seem to work on turkeys! What do you use to spatchcock your turkey? Thanks so much Lisa
Kathleen says
Sorry I just saw this. The first year I spatchcocked the turkey I broke many scissors so the next year I purchased a pair of Fiskars 3/4 in. gardening shears. I use them only on poultry. It was so much better.