This simple baked chicken is GREAT when you don’t feel much like cooking. The seasoning on this is very nice and this is definitely a keeper! I served this with a guacamole/lettuce salad and ½ roasted sweet potato. This chicken in suitable for all phases of Atkins and also for Paleo-Primal diners.

INGREDIENTS:

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

Optional: Dash of salt

DIRECTIONS: Preheat oven to 450º. Cut up the back of the chicken (known as o as butterflying or spatchcocking). Add the butter and brush over the chicken surfaces. Mix the spices in a small saucer or paper plate and sprinkle over the chicken. sprinkle with a dash of salt if using. Pop in the oven and in 15 minutes, take it out and 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 and breast reads internal temp of 170º. Baste one last time with pan juices and serve with a nice guacamole or green salad and your favorite, allowable vegetable.

NUTRITIONAL INFO: Info given is for 1/10th of the basting marinade as I get 10 pieces of chicken from a whole bird. You will then need to add in the info for the specific piece(s) of chicken eaten.

Whole chicken makes 8-10 servings; One serving spice/sauce contains:

46.3 cals, 5.13g fat, 0.31g carbs, 0.08g fiber, 0.23g NET CARBS (for the sauce alone), 0.07 g protein