COUNTRY STYLE CHICKEN BAKE
8 chicken thighs, with skin
1 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1/4 teaspoon chili powder
1 large onion, coarsely chopped, 5 1/4 ounces
1 large green pepper, coarsely chopped
14 ounce can diced tomatoes

Grease a 9x13" glass baking pan. Mix all of the seasonings in a small bowl or cup. Sprinkle about 3/4 of the spices on both sides of the chicken and place in a baking pan, skin side up. Bake at 425 for 20 minutes, uncovered. Remove the chicken from the pan and set aside. Put the onions and green peppers in the bottom of the baking pan (don't discard the chicken drippings); sprinkle with the remaining spice mixture. Put the chicken back in the pan on top of the vegetables. Pour the can of tomatoes and their liquid over the chicken. Bake 30-40 minutes longer, or until the chicken is done. Serve the vegetables and juices over the chicken.

Makes 8 servings
Do not freeze

Per Serving: 221 Calories; 14g Fat; 17g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

This is a combination of Dottie's "Simple Country Style Chicken Bake" recipe and a non-low carb recipe for Spanish Rice and Chicken.


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