So, these photos are about a year old. I never used them because I felt strangely guilty about posting this recipe. It’s just so EASY that it felt like a cop out – like people would be saying “well DUH!” after reading it. But you know what? I love this chicken recipe! I make it all the time, and have eaten it cold, right out of the fridge, more times than I can count. So simple or not, I’m going to share it with you. And let’s face it, we all need more easy low carb recipes, that don’t require a lot of thought or effort, in our repertoire.
Though I am usually a stickler about making things from scratch, here’s a confession: I rarely make my own Cajun seasoning blend (though I have, and I am including a recipe). I usually just buy whatever brand I can find at the grocery store and throw it on, which makes this recipe even easier! But if it makes you feel more authentic, by all means use the recipe to make your own Cajun spice blend – it’s delicious either way!
The crucial element to this chicken recipe is the crispy skin. People who think that they don’t like baked chicken aren’t cooking it long enough. You have to allow time for the fat to render out of the skin, so it will get thin and crispy. When you bake thighs or legs (or even wings as shown above from my classic buffalo wings recipe) you don’t need to worry about the meat drying out, because the meat has a high fat content already, and will stay tender as the fat from the skin melts into it. (I just drooled a little, sorry.) If you are using boneless, skinless chicken breasts however, you may want to saute rather than bake, because they WILL dry out if cooked too long.
Delicious alone, these are made even more delectable by dipping them into ranch dressing!
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