The slow baking in the oven is the key to ultimate, succulent baked chicken. You can turn the oven temperature up 15 minutes before serving to give an extra crisp to the skin. Remember, chicken skin is not your enemy with S meals. It’s actually a very healthy fat, especially if using free-range chickens. This recipe can be found in the original Trim Healthy Mama book.
Whole Baked Chickens
Description
The slow baking in the oven is the key to ultimate, succulent baked chicken. You can turn the oven temperature up 15 minutes before serving to give an extra crisp to the skin. Remember, chicken skin is not your enemy with S meals. It's actually a very healthy fat, especially if using free-range chickens. This recipe can be found in the original Trim Healthy Mama book.
Ingredients
Instructions
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Generously season 2-3 thawed chickens with sea salt, black pepper, nutritional yeast, and onion powder.
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Drizzle your favorite prepared mustard in zigzags all over the chicken. The mustard is optional, but creates a gourmet effect for the eyes as well as the palate.
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Place chickens in oven uncovered in the early afternoon. Bake slow and easy at 225 all afternoon, basting with juices several times.
Note
From Serene: "If there is any meat left after the meal is over, I fill little baggies of single meal portion sizes with the leaner, white meat in some and the darker, higher fat meat in others. I place some in the freezer, and a few in the fridge, for quick and easy S or E protein additions for lunches. These work well for me when my children are having a lunch that's not appropriate for me. When I have taken a little extra thought to fill sandwich size baggies with appropriate sized portions of protein or E carbs, I am always prepared and never desperate enough to make impulsive wrong choices."
