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 345Calories 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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