It’s what’s for dinner tonight! This simple baked chicken recipe delicious and a wonderful choice when you don’t feel much like cooking. Those are the nights I tend to bake chicken as simply as possible. The seasoning flavor profile is subtle here and once you try it, you’ll be baking this bird again. I usually serve this tasty dish with an avocado/green salad and ½ roasted sweet potato. This recipe is suitable for all phases of Atkins, Keto diets and also for Paleo-Primal diners. Clarify the butter if you follow a Paleo diet.
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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
Dash of salt
DIRECTIONS: Preheat oven to 450º. Cut up the back of the chicken (butterfly or spatchcock). Melt the butter in your baking pan (I prefer metal pans for roasting meats) and brush over all chicken surfaces. Mix the spices in a small saucer or paper plate and sprinkle over the chicken. Sprinkle with a dash of salt to facilitate browning. Pop pan in the oven and in 15 minutes, take it out. 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 is 185º and breast reads internal temp of 175º. Baste one last time with pan juices and serve with a nice guacamole or green salad and/or your favorite, low-carb vegetable(s).
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. Bear in mind the pan juices are not all consumed, but there is no other way to break this down as it is dependent upon how much of those you actually eat. You will 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)
46.3 cals, 5.1g fat, 0.31g carbs, 0.08g fiber, 0.23g NET CARBS (sauce alone), 0.07g protein, trace sodium