Chipotle-Guajillo Baked Chicken

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This simple baked chicken is GREAT when you don’t feel much like cooking. I’m fighting off an upper respiratory infection and tonight was my night to just not feel like cooking.  Those are the nights we tend to bake chicken in the simplest way.  But the seasoning on this was very nice and I will do this combo again. I served this with a guacamole/lettuce salad and ½ roasted sweet potato.  This chicken in suitable for all phases of Atkins and also for Paleo-Primal diners.

INGREDIENTS:

1 whole chicken, butterflied

4 T. unsalted butter (mine was clarified), melted

½ tsp. guajillo chile powder (or 1 seeded, ground whole dried guajillo chile)

¼ tsp. smoky chipotle powder

¼ tsp. garlic powder

¼ tsp. onion powder

DIRECTIONS:  Preheat oven to 450º.  Cut up the back of the chicken and lay the bird out flat on a large baking pan.  Add the butter.  Mix the spices in a small saucer or paper plate and sprinkle over the chicken.  Pop in the oven and in 5 minutes, take it out and using a brush, baste the chicken with the melted butter.  Return to the oven and bake at 450º for 30 minutes.  Remove and lower heat to 350º.  Baste again with buttery pan juices and return to hot oven.  Bake an additional 30 minutes or until a meat thermometer stuck into the leg/thigh joint and breast reads internal temp of 170º.  Baste one last time with pan juices and serve with a nice guacamole or green salad and your favorite, allowable vegetable.

NUTRITIONAL INFO:  I will provide the nutritional info for 1/10th of the basting marinade as I get 10 pieces of chicken from a whole bird.  You will then need to add in the info for the specific piece(s) of chicken eaten.

Makes 10 servings; One serving of basting sauce only contains: (add meat to this number)

46.3 calories

5.13 g  fat

.31 g  carbs, .08 g  fiber, .23 g  NET CARBS

.07 g  protein

negligible sodium

6 mg potassium

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