This garlic butterfly chicken is so easy to make and results in the best tasting chicken ever! It’s Whole30, Paleo, Keto, you name it because it’s just chicken and some good ol’ fashioned seasoning. Also known as spatchcock chicken, pared with the veggies you’ve got an easy chicken dinner recipe on one sheet pan. It’s a great weeknight meal that makes the best Whole30 leftovers!
Butterfly chicken is just a simpler way to say spatchcock chicken. I always grew up hearing butterflied, so that’s what we’re going with for this garlicky Whole30 garlic butterfly chicken! Cooking it this way is really easy, and not at all complicated like it may sound at first. I really like cooking it this way on a sheet pan because it not only gives the entire surface of the chicken an even roast, but there’s plenty of room for veggies.
If you’re making this keto or low carb, simply substitute the potatoes for a lower carb vegetable. The actual chicken itself is fitting for a low carb diet, and makes the best leftovers! Even if you’re not aiming for low carb, what I also love about this recipe is that you can pretty much add any vegetables you already have on hand to make it as easy as possible for you on a weeknight.
I typically always have a frozen chicken in the freezer, these spices in the pantry and at least 2 or 3 veggies that I can use. That makes this garlic butterfly chicken a Whole30 go-to option for me on weeks I haven’t thought out dinner too much prior! Other veggies you could substitute are green beans, carrots, radish, zucchini, or summer squash.
The quick rundown on how to butterfly or spatchcock a chicken is that you’re pretty much going to flip the bird over so the breasts are down against a cutting board. Then you’re going to cut the 1 inch strip of backbone out by cutting straight down each side of the backbone with kitchen shears. You can save the backbone to make bone broth later, or toss it.
Then you’re going to open the chicken and flip it over again so the breast side is up. If it’s not laying flat, use the heel of your hand to press down in the middle of the chicken to break the breastbone and flatten the chicken. From there you’ll be able to season the bird, transfer it to a sheet pan and then tuck in the wings to prevent burning your Whole30 butterfly chicken.
Other Whole30 chicken recipes you’ll love if you liked this Whole30 butterfly chicken:Print
- 4 pound chicken
- 4 tablespoons ghee
- 2 tablespoons minced garlic
- 2 tablespoons lemon juice, or 1/2 lemon
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups quartered gold potatoes or red potatoes
- 2 cups halved Brussel sprouts
- Preheat oven to 450 degrees F. Butterfly chicken by removing backbone and then laying flat, breast side up. Put chicken onto a rimmed sheet pan and tuck in the wings under the bird so they don’t burn while baking.
- Place minced garlic onto a cutting board and mince even finer until you can use the flat edge of a knife to make into a chunky paste. Combine that in a small bowl with the ghee and the rest of the spices except lemon juice
- Rub mixture all over entire chicken and under the skin on breasts and thighs. Reserve 1-2 tablespoons of mixture and set aside.
- Bake chicken for 15 minutes and remove from the oven. Reduce the heat to 400 degrees F. and place potatoes around the chicken. Sprinkle the potatoes with a pinch of salt.
- With the remaining mixture, use a spoon to rub the rest onto the chicken and dab a bit on the potatoes. Return sheet pan to the oven and bake for an additional 20 minutes.
- Then, place the Brussels on the sheet pan and flip over the potatoes. Gently mix around the vegetables to allow the ghee mixture to lightly coat the Brussels. Squeeze the lemon juice over the Brussels and potatoes. Return to the oven and bake for an additional 20 minutes or until the internal temp of the chicken reaches 165 degrees F.
- Remove from the oven and enjoy!
Keywords: Sheet pan, butterfly chicken, whole30