I also like this kind of recipe and often alter it by adding spices and condiments.

You can also add either 1/2 tsp of curry powder or 1 tsp of French mustard which gives it an amazing taste.

Sounds delicious!

This is by far my favorite recipe and I've made it so often I have it memorized.

My version

1 whole cut up chicken
1 Cup 0 Carb Mayonnaise
2 cloves of Garlic
1 TBS of freshly minced rosemary
1/2 tsp of Sea salt
1/2 tsp freshly ground pepper.
1/4 Cup Parmesan Cheese

In a small bowl, mix everything except the chicken and cheese together.

Place the chicken into a baking dish. Spread the mayo mixture over the chicken.

Sprinkle the Parmesan Cheese onto of the chicken.

Place into a pre-heated 350 degree oven for about 1hr 15 minutes.

Now I have to try it with pork chops as some one mentioned.

Jim

Here is an earlier thread that is the same concept:

Creamy Garlic Parmesan Chicken

I have only tried this with boneless skinless chicken breasts. Others have had success with fish & pork chops. I suspect the best results would be from using white meat (fish/chicken/pork) without skin and with a relatively even thickness. You really don't need the skin, using all that mayo, and it wouldn't take 1:15 hours, it would be ready in :50 minutes. I use enough parmesan to make a thick paste with the mayo & etc. and spread it all over. It does get browned and crispy.

But I'll have to try it with the skin, like the earlier poster suggested.

I'm going to make this tonight for dinner using broccoli and some left over chook cooked in a clay brick.

How thick do you coat it? I'm trying this on drumsticks.

Just spread the entire mixture evenly across the chicken.

This is my favorite recipe to date.

My wife has made it with pork-chops and just recently, with lamb chops.

All delicious, but chicken is my favorite.

Jim

Any suggestions for cooking time using bone in (skin off or on) chicken thighs?

update:

I gave it a go. First I cooked the chicken for 45 mins. It came out still raw, so I did 20 more, which maybe was slight over kill.

I mixed mayo and a ranch dip together, and added minced garlic and grated Parmesan. The topping came out amazing and didn't melt off at all. The only thing I might consider changing if I do this again with dark meat is to put it on a rack inside the pan. By the time the chicken was cooked, there was a large amount of grease in the bottom of the pan. While I love fat as much as the next low carber, greasey isn't always good.

I often make a similar, simpler version of this, just slathering sour cream on chicken breasts and then sprinkling Parmesan over the top. I will definitely try this!

I've made this recipe several times and we love it. It's my favorite lc chicken recipe.

Donna

hi, does anyone know the carb count for the original mayonnaise baked chicken?