60 Minutes to Prepare and Cook
1 whole chicken (cut into 8 pieces)
1 tbs butter, softened
1 garlic clove, crushed or 1/8 tsp. garlic powder
2 large onions, thinly sliced
1 tablespoon Paprika
1/2 teaspoon salt
1/4 cup chicken broth
2 tablespoons sour cream
1. Preheat oven to 450 degrees. Pat chicken dry with paper towels. mix butter w/garlic. Use fingertips to spread mixture underneath the skin of the breast and thighs.
2. In a small roasting pan, stir onions w/paprika, salt and 1/4 cup of water. Arrange chicken pieces in the pan. Cook chicken for about 10 min. on 450 degrees, then lower the heat to 375 and continue to cook an additional 30 minutes. Chicken is done when the internal temperature of the chicken reaches 175, and the juices run clear when the thickest part of the thigh is pierced with a knife. Note that breast cook faster than thighs, so you may want to take those out if done first, and let the thighs cook a few minutes longer
3. Remove chicken pieces to a platter and let sit for 10 minutes. Skim and discard fat from the onion mixture in the pan. Add chicken broth to the onions. Placing the roasting pan on the stove top burner, bring to boiling over medium heat, stirring to loosen the browned bits. Stir in sour cream. Serve with onions spooned over it.
Number of Servings: 4
Servings Per Recipe: 4 if divided evenly by weight
Amount Per Serving
Total Fat: 6.1g (using full fat sour cream)
Sodium: 454.7 mg
Total Carbs: 8.1 g
Dietary Fiber: 2.0 g
Protein: 12.7 g
Age 67, 5 feet tall
Highest weight ever 246 lbs. in the fall of 2010
FitDay starting weight 1/17/11 240 lbs.
Note: doctor's scale 4 lbs. lighter than my home scale. I go by my home scale weight
Weight 9/11/2013 234
Weight 12/7/13 same--234 lbs.