Keto Butterflied Roast Chicken
0.1g
Net Carbs
38.0g
Protein
31.7g
Fat
0.0g
Fiber
435
Calories
Ingredients:
- 1/2 teaspoon Rosemary
- 1/8 teaspoon Black Pepper
- 1 tablespoon Extra Virgin Olive Oil
- 64 ounces Whole Chicken
- 1/2 teaspoon Garlic Powder
- 3/4 teaspoon Salt
Directions:
- Set the cooking rack in the middle of the oven. Heat oven to 450°F.
- Coat the bottom of a large roasting pan with olive oil or cooking spray. Remove the giblets from the chicken and rinse the cavity. Pat dry. With poultry shears or a sharp knife, cut down the center of the chicken's backbone (not the breast side). Open the chicken and flatten by pressing down on the breast. Cut away the backbone by making a vertical cut inch on either side of the original cut.
- Rub the chicken with the oil and dust with salt. Sprinkle on the garlic powder, rosemary and freshly ground black pepper.
- Place the chicken in a roasting pan, breast side up. Roast for 30 minutes. Cover the breast skin if necessary with foil. Cook for an additional 10 to 15 minutes, or until the juices run clear when pierced and the thigh meat registers 175° to 180°F on a meat thermometer. Allow to rest for 10 minutes then carve.
