Active Low-Carber Forums - Bone-in chicken breasts

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- - Bone-in chicken breasts (http://forum.lowcarber.org/showthread.php?t=173969)

Quote:

Originally Posted by Marie H

My favorite non-labor-intensive way to cook chicken (brests, thighs or drumsticks) is to throw them on a cookie sheet, skin side up, sprinkle liberally with Lawrie's Seasoned Salt, Garlic salt and sometimes paprika, and bake them in a 350 (F) oven until they're done (which will vary depending upon how thick they are, but generally about half an hour to 45 minutes).

We do almost the same thing, although we use a glass baking pan and sprinkle with oregano, thyme, tarragon, whatever strikes our fancy.

I use one of those thermometers that you stick in and it has a wire that comes out to a display outside of the oven. It beeps when it reaches the "done" temperature. Makes it pretty foolproof.

We do a tray of these every few days and use the meat for at least one meal each day. It makes great salads, especially. The bone-in is MUCH better tasting.

Great Chicken Salad Recipie

Hi all, have a great chicken salad recipie................

Bake some boneless chicken, chop into chunks
Add some mayonaise, bit of cider vinegar, dried dill, salt/pepper and a 1/2 teaspoon spicy brown mustard. Put into a container, let chill overnight.

It's great as is or in a low-carb pita!

Enjoy

ps: I also add cider vinegar and brown mustard to deviled eggs..........yummyyyyyy

:cool: