This spatchcock chicken oven baked is without a doubt the tastiest I’ve ever eaten. Perfectly juicy, savory, and keto-friendly!
The lemon adds a lot of flavor and freshness to this keto baked chicken recipe, and the garlic has a nice roasted flavor. I’ve been eating this every week since I made it at my boyfriend’s request. It’s fantastic for both of us!
This rosemary, thyme, and garlic-scented spatchcock chicken is served with a lemon herb gravy. It’s juicy, flavorful, and stunning on your holiday table!
Why should you butterfly your chicken?
Nothing beats a well-cooked spatchcock chicken. That golden crispy skin and juicy tasty flesh are to die for. Roasted chicken, in my opinion, is far more tasty and juicy than turkey.
The name is amusing, but the results are fantastic. Spatchcock chicken cooks more quickly than a full chicken. The bird cooks quickly and evenly, with more skin exposed in the oven to crisp up.
If you’re unsure about cutting the chicken and removing the backbone, ask your butcher for assistance. This quick keto baked chicken recipe, roasted over a bed of fragrant garlic and lemon, is a significant upgrade to regular roast chicken.
Nothing rivals the tantalizing aroma of roasted chicken to entice the entire family to the dinner table. And with a delectable main dish ready in under an hour, you can have an amazing stress-free lunch any day of the week.
Most of us are eager to get our hands on one of those rotisserie chickens at the neighborhood market.
Especially on a hectic day. But if you want to make something especially special and savory for your family, try this Spatchcock Chicken Oven Baked with Lemon Garlic Herb. It is well worth the effort. This keto baked chicken recipe is simple to make and takes little time to prepare.
The fresh herbs and garlic are finely minced, which takes up most of the prep time. Please resist the urge to use dried herbs in this recipe. It’s just not going to work out. This one is all about the tasty fresh herbs.
What is Spatchcock?
There’s one proven way to cut the time it takes to roast or grill an entire chicken in half: spatchcock it.
Spatchcocking, also known as butterflying, is the removal of a chicken’s backbone by a butcher, chef, or professional home cook (like you). It’s a technique that every poultry enthusiast should learn and perfect.
Spatchcocking is a method of prepping the chicken so that it can be flattened and cooked fast by grilling, roasting, broiling, or over an open fire.
Spatchcocking an entire chicken ensures that it cooks evenly. Because different portions of the chicken cook at different speeds, entire roast chicken frequently results in overcooked breast flesh and undercooked dark meat.
A spatchcocked or butterflied chicken, on the other hand, stays moist because the thighs are cooked at a higher temperature than usual. Spatchcocking also exposes more of the skin to heat, allowing it to crisp up even more.
A spatchcocked chicken will also cook faster than a full chicken, making it a good option for midweek dinners.
Spatchcocking allows you to combine indirect heat (such as roasting) with direct heat (such as grilling, broiling, and searing). Other types of poultry can be spatchcocked using the same technique.
How to Spatchcock a Chicken
Although it may appear hard, spatchcocking is actually quite simple if done step by step. A strong pair of kitchen shears is required to spatchcock a chicken.
- To make it easier to handle, pat the chicken dry with paper towels. Remove any giblets or water from the chicken’s inside. Place the chicken breasts on a large cutting board, breast side down.
- Take out the backbone. Remove the backbone using a sharp knife, kitchen shears, or poultry shears. Cut all the way up one side of the backbone, beginning at the tail end. Then, on the opposite side, repeat to remove the backbone. (Set aside for chicken stock.)
- The breastbone should be broken. Turn the chicken over so the breast side is up and the inside is on the cutting board. Press firmly down on the center of the breastbone with the palm of your hand. You should hear a crack as the breastbone fractures. If not, try again, increasing the pressure until the breastbone is broken.
- Make a flattened chicken. Massage the chicken with your hands to get it as flat as possible. Remove the wing tips with a sharp knife or shears if preferred, as they frequently burn when roasting. (Set aside for chicken stock.) Cover the wing tips with aluminum foil or tuck them underneath the breasts if you wish.
- You now have a spatchcocked bird on your hands. Now that you’ve learned how to butterfly a chicken, put your skills to the test with a simple spatchcock chicken oven baked recipe.
Garlic Lemon Thyme Seasoning
Seasoning this spatchcock chicken with garlic, lemon and thyme will give a very earthy and warm flavor to this keto baked chicken recipe.
The tangy flavor of lemon cuts well through the intense flavor of garlic and thyme. Season any poultry with these ingredients to develop a flavorful recipe for your holiday spread or even for a lazy weeknight dinner.
This chicken thyme lemon garlic recipe is roasted to perfection, with crispy golden brown skin. Each bite is bursting with lemon, thyme, and garlic for a homemade dinner meal you’ll want to cook again and again.
This chicken thyme lemon garlic recipe is bursting with flavor. We usually serve it without the gravy, but for special events like Christmas or Thanksgiving, the lemon herb gravy goes great with mashed cauliflower!
- Remove the chicken giblets and butterfly the bird. Pat it dry gently with a clean paper towel. Place the whole chicken, breast side down, on a large cutting board that is securely fixed. Cut down either side of the backbone (i.e., spine) from the cavity to the neck with a pair of kitchen shears. Keep the backbone for future use (p.s. great for chicken stock). Make a slight incision in the cartilage on the rear of the breast bone and flatten the bird by gently pressing both sides down.
- Season the chicken by combining salt, pepper, garlic, herbs, and olive oil in a mixing dish. Flip the chicken (skin side up) and gently separate the skins from the meat with your fingertips to create little pockets. Take cautious not to rip the skin. Tuck the wings behind the breast. Stuff the herb mixture under the skin and spread the herbs as evenly as possible with your hands. Season the outside as well as the back of the bird. Drizzle with half a lemon’s amount of juice. Marinate the chicken in a big flat container overnight, breast side down, to absorb extra juice taste.
- Preheat oven to 375°F. Place the chicken (skin side up) on a wire rack set over a large sheet pan lined with parchment paper. 30 minutes in the oven To prevent burns, rotate the sheet pan and lightly cover the wings and any other areas that brown too quickly with foil paper. Bake for a further 20 minutes, or until the breast meat reaches 150 degrees Fahrenheit and the thigh meat reaches 175 degrees Fahrenheit when tested with a meat thermometer.
- Take out of the oven. Allow 10 minutes for the bird to cool before carving.
Why will you enjoy this keto baked chicken recipe?
- Because the chicken cooks uniformly throughout, each mouthful is soft, juicy, and delicious, with a crispy skin.
- Lemons and garlic, both bright and zesty, are the stars of this chicken meal. While the chicken cooks, your house will smell amazing!
- Chicken thyme lemon garlic flavor is delicious all year round and goes well with almost everything! Serve with rice, pasta, salad, roasted veggies, and other side dishes.
To prepare ahead of time: Remove the backbone and flatten the chicken before rubbing with the herb blend and store for up to 1 day. Leave for 30 minutes at room temperature before roasting.
Refrigerate leftover chicken in an airtight jar for up to 3 days or freeze for up to 2 months.
Share Your Results!
I hope you enjoy my garlic butter thyme roasted chicken recipe as much as I did. If you make this recipe, please let me know how it turned out!
Absolutely love to see your creations! If you happen to make one of the recipes, would really love to see it! Just use the hashtag #sweetketolife, tag me on @sweetketolife , or just let me know by comment!
Salty recipes you might like:
Lemon Garlic Thyme Spatchcock Chicken
- 1 whole chicken w/o giblets
- 2 tbsp garlic paste or minced garlic
- 3 tbsp olive oil
- ¼ cup melted butter
- ¾ tsp salt
- ¼ tsp black pepper
- 1 tsp thyme, dried
- 1½ tbsp dried rosemary
- Juice of one lemon
- 5 slices of lemon (to place underneath chicken)
- Preheat the oven to 375F.
- To spatchcock/butterfly the chicken, remove the giblets and pat dry the chicken. Use a pair of kitchen shears to cut down each side of the backbone from the cavity up to the neck.
- Make a shallow incision cut in the cartilage on the back of the breast bone and use your hands to gently press both sides down to flatten the bird. Cut out the chicken wing end at the joint to prevent burning.
- To season, pat dry before coating with olive oil. In a small bowl, mix melted butter with garlic paste and pour over the chicken. Add salt, pepper, thyme, and rosemary.
- Massage the seasoning mixture into the chicken and underneath the skin. Drizzle freshly squeezed lemon juice over the chicken and place lemon slices underneath before baking.
- Bake for 45 minutes at 375F plus 7 minutes at 425F. Let it rest for 5 minutes before cutting and Enjoy!