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I agree, this is fantastic chicken. I cooked 2 small chickens for 5 hours or so with the onion on the inside as well as some of the spice mixture, with the rest rubbed onto the skin on the outside.
The chicken fell apart. DH and I had half of one each with salad, and there is still some left over for lunches. Mmmmm.
I made this chicken and ate some, then froze the rest. Well I just dug it out and put it in soup - homemade chicken broth, rutabaga, onion, garlic, mushrooms and carrots, plus this chicken. WOW. Fantastic. My BF keeps stealing bowls. I had it for lunch with some goat cheese added and two eggs poached in it - fantastic.
I have this same recipe from way back, pre-Atkins! I do mine in the oven because I absolutely LOVE the crispy skin when it's done! I stuff the cavity with onions and roast the little darling for five hours at 250º. After the first hour, baste it occasionally with pan juices. If the chicken has a pop-up timer, ignore it! Let it rest for at least 10 minutes before carving.
I have since mixed up a big batch of the herb and spice blend, and we sprinkle it over the chicken (inside the skin and out) and let it sit in the fridge overnight, then we bake chicken pieces in a glass dish in the oven. It is so, so good!
I also sometimes thaw a turkey breast and cut it into 'steaks', and sprinkle those with this blend. They cook up quickly on the Foreman grill.
I've also made some minor substitutions - smoked paprika for the regular paprika and ground chipotle pepper powder for the cayenne. Yum!