Roasted Spatchcock Chicken – Paleo

Roasted Spatchcock Chicken – Paleo

This is one of the favourite recipes in Week 2 of my 30 Day Paleo challenge because its easy, quick and absolutely delicious. You only need a handful of ingredients and can customise the flavours to your taste. The chicken is moist and the skin is crisp and full of flavour. Yum! Plus, it happen all in one pan, limited wash-up. I’m clearly on a roll with the “No-wash series”

I’d love to know what spice combinations you try!IMG_8591

Tip: Roast the veggies in the same pan, by simply adding them about 15-20 minutes before the chicken is cooked. Carrots, tomatoes, mushrooms and bell peppers is my favourite combination.

Video Tutorial


  • 1 whole chicken, fresh

  • Herb spice blend (I used dried paresly, dried ghanian pepper, chicken stock cube, black pepper and curry powder)

  • Infused coconut, to rub (Infused with dill, black peppercorn and chilli for 12 hours)


  1. Preheat oven to 425 degrees F.

  2. Spatchcock the chicken.  Place chicken, breast side down, on a work surface. Starting at thigh end, cut along 1 side of backbone with kitchen shears. Turn chicken around; cut along other side. Discard backbone or save for stock. Flip chicken, and open it like a book. Press firmly on breastbone to flatten.

  3. Rub  with infused coconut oil, and cover with your herb and spice mix.

  4. Place chicken, skin side up a large baking tray. Roast for 40 -45 minutes until the skin is browned and chicken is cooked through.

  5. Let rest for 10 minutes, then carve chicken and serve with with roasted veggies.

What do you think?