Main meal

Peri-peri spatchcock chicken

Name: Peri-peri spatchcock chicken
Total time: 70 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 lb Whole chicken; 1¼ oz Red chiles; 1½ tbsp Olive oil; 2 Lemon; Garlic cloves, four; Smoked paprika and dried oregano, a tablespoon of each; Red wine vinegar, two tablespoons; Sea salt, to taste

Backbone out and the bird pressed flat, which drops the roasting time by a third and puts every piece of skin at the same height — the reason a whole roast chicken has one crisp side and this does not.

2gnet carbs

34gfat

40gprotein

475kcal

Per serving70 minServes 4

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Ingredients

For the whole dish · serves 4

Whole chicken3 lb
Red chiles1¼ oz
Olive oil1½ tbsp
Lemon2
Garlic clovesfour
Smoked paprika and dried oreganoa tablespoon of each
Red wine vinegartwo tablespoons
Sea saltto taste

Served with

The side the app pairs with it. Tap Swap in the app for another that fits.

Zucchini ribbons with mint and lemon

+3g net · 101 kcal · 10 min · together 5g net, 576 kcal

Method

6 steps · 70 minutes

Cut down both sides of the backbone with shears and take it out, then press hard on the breastbone until it cracks and the bird lies flat.
Blend the chiles, garlic, paprika, oregano, vinegar, lemon and oil into a loose marinade.
Keep a third of it back before the raw chicken goes anywhere near it. That reserved third is the sauce.
Marinate at least four hours, overnight if you can, skin side up and uncovered in the fridge so the skin dries.
Roast at 425F for 40 minutes, breast up the whole time and no turning.
Rest it 10 minutes and spoon the reserved marinade over. It is raw and sharp, which is exactly what forty minutes of roast chicken wants.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.