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.
How to Make It
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.
Ingredients
- Chicken Whole Meat And Skin Raw
5 lb
- Coarse Kosher Salt
1 tbsp