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Spatchcock Chicken with Roasted Vegetables 🍗

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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!

Spatchcock chicken recipe in a cast iron pot.
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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.

  • Prep Time: 15 minutes
  • Cooking Time: 1 hour and 20 minutes
  • Rest Time: 10 minutes
  • Total Time: 1 hour and 45 minutes
  • Difficulty Level: Easy
  • Recipe Makes 6 Servings

🍗 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.

  • 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 sea 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
Keto spatchcock chicken served on a plate, ready to be eaten.

Ingredient substitutions

  • Zucchini: If you don't like zucchini, replace it with broccoli florets or Brussels sprouts. Just make sure to cut them into big chunks so they roast nicely.
  • Bell peppers: Swap out the bell peppers for other colorful low-carb veggies like radishes or asparagus.
  • Tomatoes: If cherry tomatoes aren't your thing, try grape tomatoes as an alternative.
  • Olive oil: If you are out of olive oil, replace it with an equal amount of avocado oil or melted butter.

Additional ingredients

Ramp up this dish with a few extra keto-friendly ingredients:

  • Parmesan cheese: If you love the cheesy texture, sprinkle some grated Parmesan on your chicken and veggies during the last 15 minutes of roasting. This addition will create a delightful layer of savory and salty flavor.
  • Lemon slices: Elevate the flavor profile by adding lemon slices under the skin before roasting, providing a refreshing and tangy taste. For an extra zing, squeeze fresh lemon juice over the meat before serving. Enhance the marinade with a touch of lemon zest for an added burst of flavor!
  • Cayenne pepper: Looking for a bit of heat? Add cayenne pepper to your marinade to amp up the heat.
  • Green beans: Halve fresh green beans and add them into the pot with other veggies.
  • Fresh basil: Toss some fresh basil leaves before serving.
Whole chicken recipe in a cast iron pot.

Cooking tools required

To make this Spatchcock Chicken recipe, you will need the following kitchen tools:

  • Sharp knife or kitchen shears
  • Cutting board
  • Whisk
  • Cast-iron pot
  • Kitchen thermometer

Tools substitute options

  • Cast iron pot: If you don't have a shallow cast-iron pot, a Dutch oven or any large oven-safe pot will work fine for roasting.
Spatchcock chicken recipe with roasted vegetables in a plate.

How to make Spatchcock Chicken With Roasted Vegetables: step-by-step guide

Cooking methods

  • Roasting

Preparation steps

Spatchcock the chicken

  1. First, place your chicken (breast side down) on a cutting board.
  2. Grab a sharp knife or kitchen shears and cut along a side of the backbone, going from the tail end to the neck.
  3. Cut along the other side and remove the backbone.
  4. Flip the chicken and press firmly on the chicken breast until you feel a pop and the breast lies flat.
Chicken being cut along a side of the backbone.
Pressing whole chicken with hands.

Marinade the bird

  1. 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.
  2. Now, rub the marinade over the chicken, ensuring every inch is well coated.
Bowl next to olive oil, minced garlic, paprika, salt, and black pepper.
Whisking the ingredients in the bowl to prepare marinade.
Rub the marinade over the chicken.

Ready the vegetables

  1. Wash and dry your zucchini, bell peppers, and tomatoes.
  2. Cut the zucchini, bell peppers, and red onions into big chunks and set them aside.
Chopped vegetables spread out in the bottom of a cast-iron pot.

Cooking instructions

  1. Preheat the oven to 425°F (220°C).
  2. Spread out your prepped veggies in a single layer at the bottom of a cast-iron pot.
  3. Next, place the spatchcocked chicken on top of the vegetables. Cover the pot with a lid and transfer it to the preheated oven.
  4. Roast for about 30 minutes. Then, open the lid and cook for 50 more minutes or until the skin is golden and crispy.
  5. After that, carefully remove the pot from the oven and let the roasted chicken rest for about 10 minutes before serving.
Placing the spatchcocked chicken atop the vegetables in a cast iron pot.
Spatchcocked chicken and vegetables roasted in a cast iron pot.

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!

  • Cauliflower rice: This low-carb alternative to traditional rice is fluffy and perfect for soaking up all those delicious chicken juices.
  • Charred Brussels sprouts: The caramelized outer leaves and tender centers make Charred Brussels Sprouts a delicious side dish with our juicy chicken.
  • Garlic butter mushrooms: The earthy flavor and buttery richness of garlic mushrooms complement the chicken perfectly.
  • Keto salad: A perfect green salad complements the dish nicely. You can try our Kale Salad, Arugula Salad, Greek Salad, or Caprese Salad to make spatchcock chicken a complete meal.
Low carb spatchcock chicken recipe served in a plate.

How to make it healthier?

  • Reduce the amount of added salt in the marinade and let the natural flavors of the chicken shine.
  • Use organic chicken and vegetables.

Time-saving tips

  • Buy a pre-made spice blend to save time and effort. Ensure to check the label to avoid hidden carbs or sugars.
  • Buy a pre-spatchcock bird or ask your butcher to do it. It will save both time and effort.
Keto spatchcock chicken recipe.

What can I prepare ahead of time?

  • Chicken marinade: Whisk up the marinade in advance and store it in the fridge until needed. You can even marinate the chicken the night before and let it sit.
  • Spatchcock/butterfly chicken: Remove the backbone from the chicken and butterfly it hours before you cook it.

Storage and reheating instructions

Storage tips

  • Refrigerator: Store leftover chicken and roasted vegetables in separate airtight containers in the fridge. They will keep for 3-4 days.
  • Freezer: Place the leftover meat and roasted veggies separately in a freezer-safe bag for longer storage. You can store them for 2-3 months.
Spatchcock chicken recipe served in a plate.

Reheating tips

Thaw the frozen chicken overnight in the refrigerator and reheat them for a quick lunch.

  • Oven: Preheat your oven to 350°F (180°C). Place the leftovers in an oven-safe dish, cover with foil, and heat for 15-20 minutes.

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!

Spatchcocked chicken cut and served in a plate with the roasted vegetables.

Frequently asked questions

Absolutely! But you must put a wire rack in your roasting pan to lift the chicken off the bottom. The heat circulation will give you a lovely roasted chicken with crispy skin.

To ensure that your chicken is spatchcocked correctly, it should lie flat with the breast side facing up after you've removed the backbone and flattened the breastbone. If it does not lay flat, apply gentle pressure to break the breastbone and flatten the chicken further.

If you find that the chicken is browning too quickly on the outside, but the inside is still undercooked, cover it loosely with aluminum foil. This will help prevent burning while allowing the inside to cook.

No, you don't have to rinse the chicken before cooking. Just pat it dry with paper towels before you remove the backbone.

A 30-minute marination is enough for this recipe. But if you want to infuse more flavors, you can marinate the chicken in the refrigerator for several hours. Just ensure not to exceed 24 hours, as prolonged marination can affect the texture of the chicken.

📖 Recipe

Spatchcock chicken recipe.

Spatchcock Chicken With Roasted Vegetables

Enjoy our Spatchcock Chicken With Roasted Vegetables, featuring juicy herb-seasoned chicken and colorful low-carb veggies.
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Course: dinner, Main Course
Cuisine: American
Keyword: chicken roast, keto roast, low carb, Whole Roasted Chicken
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Resting Time: 10 minutes
Total Time: 1 hour 45 minutes
Servings: 6
Calories: 345kcal

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
US Customary - Metric

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

    Nutrition Facts
    Spatchcock Chicken With Roasted Vegetables
    Amount Per Serving
    Calories 345 Calories from Fat 216
    % Daily Value*
    Fat 24g37%
    Saturated Fat 6g38%
    Trans Fat 0.1g
    Polyunsaturated Fat 5g
    Monounsaturated Fat 11g
    Cholesterol 95mg32%
    Sodium 291mg13%
    Potassium 507mg14%
    Carbohydrates 7g2%
    Fiber 2g8%
    Sugar 4g4%
    Protein 25g50%
    Vitamin A 1873IU37%
    Vitamin C 67mg81%
    Calcium 34mg3%
    Iron 2mg11%
    *

    Nutritional values are estimates only and do not include carbs from sugar alcohols.

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