My husband’s favorite way to have chicken is baked. This is my latest creation that we BOTH really liked. DELICIOUS!! And the pan juices are marvelous drizzled over the meat when done. It’s simple and truly a “set it and forget it” ® meal.
This recipe uses 3 leg quarters, but if using a whole cut-up chicken, I would use the entire recipe of the Balsamic Vinaigrette Dressing. No need to increase the butter. This recipe is suitable for all phases of Atkins and Keto diets. It is also suitable for Paleo and Primal regimens if you use clarified butter or ghee.
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3 chicken leg quarters, cut at the joint (or 1 while cut-up chicken)
4 T. melted unsalted butter
½ recipe my Balsamic Vinaigrette Dressing (click for recipe)
Dash each sea salt and black pepper
DIRECTIONS: Preheat oven to 375º. Cut the leg quarters at the joints so you have 6 pieces total (3 drumsticks and 3 thighs). While oven is heating, place butter in a metal 9×13 baking pan to melt. Prepare vinaigrette dressing while the butter is melting. When butter has melted, add ½ of the vinaigrette and stir. Place chicken, skin side up in the pan. With a basting brush, baste all pieces with the buttery mixture. Place back in oven and bake 25 minutes. Remove pan and re-baste the pieces with pan juices again. Return pan to oven and continue baking until pieces are golden brown and done. I often baste right before serving and put pan juices in a gravy boat for people to add more at the table. Enjoy with your favorite low-carb vegetables.
NUTRITIONAL INFO: Makes three 2-piece servings, each serving contains:
52.9 g fat
1.26 g carbs, 0.66 g fiber, 0.60 NET CARBS
37.33 g protein
705 mg sodium (omit salt to pull to 651 mg.)