Looking for a mouthwatering roasted chicken? Your search ends here with our Spatchcock Chicken recipe! We’ve paired this delectable chicken with a variety of low-carb vegetables, ensuring a satisfying keto-friendly meal. Get ready to cook and savor this delightful dish with us!
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Preparation and cooking overview
Preparing this Spatchcock Chicken Recipe is simple and takes only 15 minutes. Spatchcock (or butterfly) the chicken, coat it in a spice mixture and roast it with some fresh chopped veggies. Your meal will be ready in one and a half hours.
Chef’s note
Once you spatchcock the chicken, don’t toss away the backbone. Roast it alongside the bird for a crispy snack, or use it to make a bone broth.
As the flavor of the chicken marinade relies on the herbs you select, feel free to experiment and have fun with them! Traditional options include rosemary, thyme, sage, and parsley leaves, but you can also incorporate chopped cilantro or green onions for a twist.
🍗 Ingredients for spatchcock chicken with roasted vegetables recipe
While the chicken is the star of our recipe, we will need a handful of other ingredients to make this dish.
Ingredient substitutions
Additional ingredients
Ramp up this dish with a few extra keto-friendly ingredients:
Cooking tools required
To make this Spatchcock Chicken recipe, you will need the following kitchen tools:
Tools substitute options
How to make Spatchcock Chicken With Roasted Vegetables: step-by-step guide
Cooking methods
Preparation steps
Spatchcock the chicken
- First, place your chicken (breast side down) on a cutting board.
- Grab a sharp knife or kitchen shears and cut along a side of the backbone, going from the tail end to the neck.
- Cut along the other side and remove the backbone.
- Flip the chicken and press firmly on the chicken breast until you feel a pop and the breast lies flat.
Marinade the bird
- Combine the olive oil, minced garlic, chopped fresh herbs, paprika, salt, and black pepper in a small bowl. Whisk everything up until you get a beautiful, aromatic marinade.
- Now, rub the marinade over the chicken, ensuring every inch is well coated.
Ready the vegetables
- Wash and dry your zucchini, bell peppers, and tomatoes.
- Cut the zucchini, bell peppers, and red onions into big chunks and set them aside.
Cooking instructions
- Preheat the oven to 425°F (220°C).
- Spread out your prepped veggies in a single layer at the bottom of a cast-iron pot.
- Next, place the spatchcocked chicken on top of the vegetables. Cover the pot with a lid and transfer it to the preheated oven.
- Roast for about 30 minutes. Then, open the lid and cook for 50 more minutes or until the skin is golden and crispy.
- After that, carefully remove the pot from the oven and let the roasted chicken rest for about 10 minutes before serving.
Chef’s pro tip
To ensure tender and juicy spatchcock chicken, use a meat thermometer to check the internal temperature of the thickest part of the thigh. It should reach 165°F (74°C) to ensure proper doneness. After cooking, allow the chicken to rest for at least 10 minutes before serving. This resting period allows the meat to absorb the flavorful juices and become even more tender.
What to serve with spatchcock chicken with vegetables?
We love treating our roasted chicken as a special dinner and serving it with various side dishes. Check out some of our suggestions!
How to make it healthier?
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Reheating tips
Thaw the frozen chicken overnight in the refrigerator and reheat them for a quick lunch.
Note: You can also enjoy the leftovers cold or add them to salads.
Recipe wrap-up and conclusion
In conclusion, our Spatchcock Chicken With Roasted Vegetables recipe offers a delightful combination of flavors and textures. The juicy chicken, paired with perfectly roasted vegetables, creates a harmonious and satisfying meal. Whether you’re hosting a gathering or simply treating yourself, this recipe is sure to impress with its delicious simplicity. Give it a try and elevate your culinary experience!
Frequently asked questions
📖 Recipe
Spatchcock Chicken With Roasted Vegetables
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Ingredients
- 1 whole chicken about 4-5 pounds
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons chopped fresh herbs
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 medium zucchini big chunks
- 2 medium bell peppers big chunks
- 1 medium red onion big chunks
- 8-10 cherry tomatoes
- Sea salt and freshly cracked pepper to taste
Instructions
Preparation steps
Spatchcock the chicken
-
First, place your chicken (breast side down) on a cutting board.
-
Grab a sharp knife or kitchen shears and cut along a side of the backbone, going from the tail end to the neck.
-
Cut along the other side and remove the backbone.
-
Flip the chicken and press firmly on the chicken breast until you feel a pop and the breast lies flat.
Marinade the bird
-
In a small bowl, combine the olive oil, minced garlic, chopped fresh herbs, paprika, salt, and black pepper. Whisk everything up until you get a beautiful, aromatic marinade.
-
Now, rub the marinade over the chicken, ensuring every inch is well coated.
Ready the vegetables
-
Wash and dry your zucchini, bell peppers, and tomatoes.
-
Cut the zucchini, bell peppers, and red onions into big chunks and set them aside.
Cooking steps
-
Preheat the oven to 425°F (220°C).
-
Spread out your prepped veggies in the bottom of a cast-iron pot.
-
Next, place the spatchcocked chicken atop the vegetables. Cover the pot with a lid and transfer it to the preheated oven.
-
Roast for about 30 minutes. Then, open the lid and cook for 50 more minutes or until the skin is golden and crispy.
-
After that, carefully remove the pot from the oven and let the roasted chicken rest for about 10 minutes before serving.
Video
Nutrition
The post Spatchcock Chicken with Roasted Vegetables 🍗 appeared first on Cast Iron Keto.
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