Pumpkin Spice Spatchcock Chicken - Paleo, Keto, Whole30, AIP

Pumpkin spice, sweet orange & aromatic garlic with tender onions make for an addictive spatchcocked, crispy-skinned chicken with dippable jus. Whole30 and Keto with AIP option.

Course Main Course

Cuisine AIP, American, keto, Paleo, whole30

Keyword autoimmune paleo, autoimmune protocol, bulletproof, chicken, fall, gluten free, lchf, paleo, pumpkin spice, roast, spatchcocked, whole 30, whole30

Prep Time 15 minutes

Cook Time 1 hour

Resting time 1 hour 20 minutes

Total Time 1 hour 15 minutes

Servings 6

Author Samantha

Ingredients

1 Tb pumpkin pie spice for AIP use 1 & 1/2 tsp cinnamon, 1 tsp ginger powder, 1/4 tsp mace and 1/2 tsp clove.
1 tsp Himalayan salt
1/16 tsp cayenne pepper for AIP omit
zest of 1/2 and all juice of 1 medium orange
1 Tb coconut aminos
1 Tb refined avocado oil
4 large cloves garlic pressed
2 Tb fresh parsley chopped
1 medium red onion sliced into 1/4" circles
6 lb whole chicken

Instructions

To make the marinade: In a small bowl, mix together the Pumpkin Pie Spice blend, salt and cayenne with a fork.
Vigorously stir in the orange zest and juice, aminos and oil, then stir in the garlic and parsley. Set aside.
Lay a piece of parchment down on a large sheet pan and lay the onion circles in an even layer in the center. Set aside.
Use sharp, heavy duty kitchen shears to completely remove the spine from the chicken, and trim off any excessive flaps of fatty skin. (Save trimmed-off parts for making bone broth if you like.)
Lay the chicken skin-side-up over the onions, and press down very firmly on the center of the chicken until you hear a couple of cracks. This helps to flatten the chicken for even cooking.
Stir the marinade once more, then drizzle it all over the top of the chicken. It's going to drip down over the edges but that's OK.
Use your hands to massage the marinade into the chicken skin on top, then pick up the chicken with one hand and massage the under part / flesh with the marinade that poured onto the pan.
Leave at room temperature for 1 hour to allow flavors to soak into the chicken. Letting the chicken rest at room temp also to helps the chicken cook more evenly later.
Set oven to 425 F, then bake chicken for 1 hour, basting halfway through. Chicken is done when the skin is crispy and a lovely browned color, and temperature taken from the thickest part of the chicken reads at least 165 F.
Rest for 20 minutes before carving to keep those precious juices inside the meat!

Recipe Notes

Recommended products:

Big Tree Farms Coco Aminos

Save that jus from the pan! Stir it well and serve it in a little bowls on the plate next to the chicken. Dip, slurp, YUM.

Serve chicken topped with onions over Acorn Squash Rice and spring mix. Drizzle the delicious drippings over everything as a warm vinaigrette for an easy but sexy meal.