Do you have anyone who will eat the dinner with you, live in or guest? A whole chicken is rather too much for one person, unless you plan on freezing quite a lot of it. If you like dark meat, you can sometimes buy chicken leg quarters on sale for a pittance. I usually make soup out of the leftover chicken pot roast, but I have three people and two cats who will eat chicken. The third cat just wants to eat his cat kibble.
Another idea, this one a bit more tailored to your diet: coat chicken pieces in oil or melted butter or margarine or an oil/butter mix. Season well with poultry seasoning, seasoned salt, and garlic powder. Bake, covered, at 350 until done (time depends on size of chicken pieces). This should give you soft chicken skin (I always uncover it during the end of the baking, to crisp up the skin). If you’re doing low fat as well as low carb, I guess you could spray some cooking spray on the chicken, though I haven’t tried it myself. I can’t eat black pepper, so other people might want fresh ground pepper on this dish.
Pity that you can’t eat carbs, but we don’t always get what we want.
Kind of a sidetrack, but I noticed on holidays to Spain that when buying meat, the default expectation seems to be that the customer will want it hacked into quite small chunks, to the extent that the butcher may have already started cutting it up by the time he asks “¿Entero?” - in much the same way as ‘would you like butter on it?’ is a moot question in Ireland. Does that sound true to you, or have just had an atypical experience?
If it’s my husband and I eating, we can usually eat a smaller whole chicken. It works out well because he likes white meat and I like the dark meat. When he’s traveling and it’s just me here, I never make a whole chicken because I will not eat white meat unless you put a gun to my head, and it would go to waste. The market behind the house always has a good supply of leg quarters for cheap, so those will be good to experiment on.
Yum, sounds good and I’ll try it. Luckily, I don’t have to worry about fat. Not that I eat a whole lot of it, one of the misconceptions about low carbohydrate diets is that it’s all-fat-all-the-time and to my surprise I eat less fat than I used to, but now it’s not something I have to watch out for or think much about.
It’s not too bad. I didn’t go on it to lose weight, but that’s a happy side effect. I feel much much better now, physically and mentally, now that my blood sugar is under control, and I’m never hungry. I stopped feeling too deprived when I realized I had 50 years worth of carbs (I know some people hate that word, but it’s so easy to type), so it’s not like I’ve missed out on something. They screwed up my body. Ok, I screwed up my body by eating eating the wrong kinds of carbohydrates, especially sugar, refined flour and starches. I’m a Kansas farm girl, who grew up on Velveeta cheese, white bread, cake and pie. I rarely ate vegetables. I eat more veggies now than I ever have. It’s a new world, a new way of eating and I just have to get used to it, because the consequences are dire for me if I don’t. It’s boring, but so is a low fat, low calorie diet, which I went on just before starting this diet. There are more products and things to eat for low fat, low calorie diets, but they’re almost all stuffed with carbohydrates, which I then found was my problem to begin with! Being on LFLC made me feel totally miserable, depressed, irritable, and hungry all the time, as well as being sick, and all that went away. It’s kindof amazing, really.