Montreal Chicken

Montreal Chicken
Montreal Chicken

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.


13 thoughts on “Montreal Chicken

  1. dianne andrews

    I made this recipe and it made a mess of my oven. It was smoking and crackling so I had to lower heat and cover. Did anyone else have this problem?

    1. Did you remember to lower the temperature after 30 minutes? If so, your oven may cook hotter than mine. Perhaps you will need to cook it the first 30 minutes at 425º and then turn down to 350º. I haven’t had the problem with smoking and crackling in my oven.

  2. Sue Ducombs

    Using your website and several low carb cookbooks I’m down 20 lbs in 10 weeks and counting. Thank you for taking the time to share with your followers.

    1. Congratulations on your WL success so far, Sue! Keep up the good work! I’m glad my recipes have been able to help you achieve your losses. I’m a hopeless cooking addict, so they just keep spewing forth like lava from a volcano, so stick around, my dear!

  3. Shelley

    Low carb, definitely, but that is an outrageous amount of fat for 2 pieces of chicken (especially if they aren’t fried). Fat can be worse on blood sugars than carbs, and this has more fat than two large pork chops.

    1. Low carb diets are high fat diets, Shelley. Much new research will not agree with you on fat. Carbs are MUCH worse for glucose issues and metabolic syndrome than fat.

  4. Barbie bowman


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