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.
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1 whole chicken, butterflied
4 T. unsalted butter, melted
½ tsp. guajillo chile powder (or 1 seeded, ground whole dried guajillo chile)
¼ tsp. smoky chipotle powder (or 1 rinsed, seeded & mashed/minced canned chipotle in adobo sauce)
¼ tsp. garlic powder
¼ tsp. onion powder
Optional: Dash of salt
DIRECTIONS: Preheat oven to 450º. Cut up the back of the chicken (known as o as butterflying or spatchcocking). Add the butter and brush over the chicken surfaces. Mix the spices in a small saucer or paper plate and sprinkle over the chicken. sprinkle with a dash of salt if using. Pop in the oven and in 15 minutes, take it out and using a brush, baste the chicken with the melted butter. Return to the oven and bake at 450º for around 20 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 8-10 servings; One serving contains: (does not include the particular pieces of chicken each person eats. Add meat values to these baste numbers)
5.13 g fat
0.31 g carbs, 0.08 g fiber, 0.23 g NET CARBS (for the sauce alone)
0.07 g protein