Spatchcocked Adobo Chicken

Ingredients

1 tsp sea salt

1 tsp oregano

½ tsp garlic powder

½ tsp onion powder

1 3-4 lb pasture-raised chicken

1 TBSP coconut oil

1 tsp (5 ml) sea salt

1 tsp (5 ml) oregano

½ tsp (2.5 ml) garlic powder

½ tsp (2.5 ml) onion powder

1 1.4–1.8 kg pasture-raised chicken*

1 TBSP (15 ml) coconut oil

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Dietary Therapies

AIP

SCD

mSCD

IBD-AID P1

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

Preheat your oven to 425°F (218°C).
Combine the sea salt, oregano, garlic powder, and onion powder in a small bowl and set aside.
Rinse the chicken thoroughly under cold water. Place the chicken breast-down in the sink, and using a pair of chicken shears, cut the backbone out of the chicken, starting to cut just to the right of the tail and then repeating the process just to the left of the tail. Reserve the backbone for broth-making. With the chicken still breast-down in the sink, look for the sternum--a large piece of cartilage in the middle. Pierce or cut it with the shears. Now, flip the chicken over, flattening the breast.
Dry the chicken off thoroughly with a paper towel and grease the bottom of an oven-safe skillet or roasting dish with some coconut oil.
Place the chicken in the skillet, skin side up, and rub all over with the coconut oil first, and the spice mixture second. Make sure to coat every last bit!
Cook in the oven for 40-45 minutes, or until the breast meat reaches an internal temperature of 165 °F (74 °C). Let rest for 10 minutes before serving.