This Induction friendly recipe is super easy…..super good! It has been one of the more popular posts on my blog. The secret to the crisp skin is to bake at high heat to start, then lower. This recipe is Induction friendly and I’m proud to say is 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 original recipes by some of the most talented low-carb cooks on the net! Whether you’re a sweet 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. This recipe is also suitable for Keto followers, Primal and Paleo as well. 🙂
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 zipper plastic gallon bag. Mix up the marinade and add to bag. Manipulate well with your hands and place in refrigerator for 1 hour. 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. Bake for 30 minutes. Remove and baste with juices in the pan. Lower heat to 350º 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.