This Atkins Induction friendly recipe is very easy to prepare and has been one of the more popular posts on my blog. The secret to the crisp skin is to bake at very high heat to start, then lower the oven temperature. This recipe is Induction friendly and I’m proud to share that it also appears in Jennifer Eloff’s Low Carbing Among Friends, Vol. 2! This 5-volume cookbook series (Vols. 6 & 7 coming out soon!) is a wonderful collection of all-original recipes by some of the most talented low-carb cooks in the blogging world! Whether you’re a sweets person or a savory fan (like me) you’ll want to grab a set of these cookbooks at Amazon or here to add to your low-carb kitchen arsenal. 🙂
VARIATION: A pinch of garlic powder and 1-2 T. Parmesan added to this is very good!
1 whole chicken cut up (I pull out the back, neck and fat to make chicken stock)
1 recipe my Montreal BBQ Sauce
DIRECTIONS: Cut up the chicken (I cut breasts in half, remove back, making 10 pieces) and place pieces in a ziploc gallon bag. Mix up the marinade and add to bag. Zip the bag and manipulate well with your hands to coat all pieces. Place in refrigerator for 1 hour. Remove from refrigerator shortly before cooking so butter marinade will get soft again. When ready to cook preheat oven to 475º. Place pieces of chicken on metal baking pan large enough the pieces don’t overlap, for best browning. Do not use ceramic baking dishes at this hisgh temperature. Bake for 30 minutes. Remove and baste with juices in the pan. Lower heat to 350 and continue baking for 20-30 minutes. Time will vary due to size of chicken pieces and ovens vary.
NUTRITIONAL INFO: Makes 10 meaty pieces or 5 servings. It would be impossible for me to calculate the exact figures for a serving because that depends upon the pieces of chicken eaten. But to give you a rough idea, each 2-piece serving will have somewhere in the neighborhood of 393 calories, 28 g fat, .26 g carbs, .1 g fiber, .16 g net carbs, 33.12 g protein, 642 mg sodium. Basically, take the nutritional info for the particular piece of chicken and add in the nutritional info for 1T. of the sauce (.16 net carbs) shown on that recipe.