Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone

Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Main dishes
User Name
Register FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey

Thread Tools Display Modes
  #46   ^
Old Thu, Nov-01-07, 04:41
kathyhegg's Avatar
kathyhegg kathyhegg is offline
Registered Member
Posts: 84
Plan: Dairy free Atkins
Stats: 202/187/132 Female 167cm
Progress: 21%
Location: Canberra Australia

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.
Reply With Quote
Sponsored Links
  #47   ^
Old Thu, Nov-01-07, 14:28
waywardsis's Avatar
waywardsis waywardsis is offline
Posts: 2,657
Plan: NeanderkIF
Stats: 140/114/110 Female 5 feet 2 inches
Progress: 87%
Location: Toronto, ON

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.
Reply With Quote
  #48   ^
Old Fri, Dec-12-08, 08:33
gweny70's Avatar
gweny70 gweny70 is offline
Senior Member
Posts: 4,319
Plan: Figuring it out
Stats: 366/282.2/166 Female 5'6"
Progress: 42%

Another one I need to try!!!!!!!
Reply With Quote
  #49   ^
Old Fri, Jan-07-11, 22:18
kaarren's Avatar
kaarren kaarren is offline
Senior Member
Posts: 332
Plan: Atkins
Stats: 204/173/150 Female 5'5"
Progress: 57%
Location: SW Missouri

I'm going to try this simple chicken recipe!
Reply With Quote
  #50   ^
Old Sat, Jan-08-11, 15:05
graciejean graciejean is offline
Senior Member
Posts: 346
Plan: south beach
Stats: 168/168/125 Female 4'11
Progress: 0%
Location: dixie
Thumbs up

I have not tried this yet,but am going to get the spices tomarrowand will do for sunday dinner.Thanks
Reply With Quote
  #51   ^
Old Fri, Jan-28-11, 12:44
Twizz1233's Avatar
Twizz1233 Twizz1233 is offline
Registered Member
Posts: 63
Plan: Atkins (returning)
Stats: 222/210/170 Female 5'9"
Progress: 23%
Location: West Michigan

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 250. 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.

Reply With Quote
  #52   ^
Old Mon, Feb-07-11, 10:17
Ginga's Avatar
Ginga Ginga is offline
Senior Member
Posts: 166
Plan: my own
Stats: 151.5/142.0/125 Female 5ft 3.5in
Progress: 36%
Location: minneapolis

Made this on Saturday. I barely got any! My hubby and kids gobbled it up. I didn't marinade because I didn't have time and it was still awesome!
Reply With Quote
  #53   ^
Old Tue, Apr-12-11, 07:07
letsdoit's Avatar
letsdoit letsdoit is offline
Senior Member
Posts: 244
Plan: atkins
Stats: 348/332.3/140 Female 62 inches
Progress: 8%
Location: North Georgia

soiunds like a great recipe, but I wonder what makes it "sticky"?
Reply With Quote
  #54   ^
Old Wed, May-18-11, 11:31
catinhat's Avatar
catinhat catinhat is offline
Senior Member
Posts: 1,739
Plan: THM
Stats: 272/216/137 Female 63"
Progress: 41%
Location: Colorado, USA

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!
Reply With Quote
  #55   ^
Old Sun, Oct-09-11, 10:34
bcbeauty's Avatar
bcbeauty bcbeauty is offline
Memere to 4
Posts: 3,021
Plan: Ketogenic
Stats: 219/197/150 Female 5ft 3in
Progress: 32%
Location: Kelowna BC. Canada

I have been making this chicken at least once every 2 months for around 7 years now. It is so good!
Reply With Quote
  #56   ^
Old Mon, Aug-12-13, 01:36
missymagoo missymagoo is offline
Senior Member
Posts: 652
Plan: atkins
Stats: 218/187/158 Female 5'5"

oh it looks okay
Reply With Quote
  #57   ^
Old Mon, Aug-12-13, 10:24
Caroxx's Avatar
Caroxx Caroxx is offline
Senior Member
Posts: 780
Plan: Atkins
Stats: 217.4/209.8/170 Female 5"3"
Progress: 16%
Location: Ontario, Canada

Fwiw, our crockpot cooks a whole chicken to perfection on high for 5 hours.

Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Sticky Chicken Rainbowgc Main dishes 3 Wed, Jun-29-11 10:54
Garlic Lime Chicken Alopex Main dishes 6 Wed, Oct-20-04 17:40
Who knows good ways to do chicken? bonappetit Schwarzbein Principle 6 Thu, Oct-10-02 17:35
Pollo (chicken) Valentino pattierpm Main dishes 2 Wed, Sep-25-02 20:32

All times are GMT -6. The time now is 03:09.

Copyright © 2000-2018 Active Low-Carber Forums @
Powered by: vBulletin, Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.