I stepped on the scales recently and discovered I had treated myself a little much in recent times and have placed myself on the Atkins’ Diet to lose the weight. For those who are confused because I have been and still am a firm believer and advocate the paleo diet. I eat the paleo diet for health reasons, mainly digestive ones. Initially, the paleo diet was never intended for weight loss, the weight loss was a by-product, if you will, of eating more healthily than most people do. The diet was a part of the paleo lifestyle, and the lifestyle was a path of health and happiness in the modern world we live in. I heartily recommend the paleo diet, to any and all, purely because of those health reasons and, as soon as I am back within my acceptable zone, I will return to the paleo diet and be a bit more strict with myself about the 20% naughtiness I am allowed. However, when you have taken the kids to a particular fast-food restaurant or been super lazy and ordered take out too many times, you need a diet for weight loss.
There are a few options. I have picked the original of originals in low carb diets, the Atkins’ diet. I’m not talking about the one that has been mainstreamed to appease various industries since his passing. I chose the original Dr Atkins Diet Revolution; the one which was so poo-pooed a few decades ago – don’t you bet Atkins is looking on going ‘I told ya so!”. The original Atkins Diet Revolution is substantially faster for weight loss than the watered-down one they have out now; it just requires a bit more “I will do it!”. And, with Christmas just around the corner, I need to get back within my zone quickly – purely so I can overindulge and go back on another diet in the New year, of course! My husband abandoned his keto diet and joined me to make his life easier – otherwise, after a long day at work, he would have had to cook for himself.
Following the strict instructions of the first two weeks of the Atkins’ diet, we had a simple roasted chicken. Upon its devouring, the following conversation ensued.
My husband said, “How did you make it?”.
I replied, “I put it in the oven and left it.”
Carl said. “Well, you can’t put that on the website!”
To which I replied, “Actually, when I first started being interested in cooking the biggest problem I had was finding the simple stuff. The plain recipes which said how long something would take in the oven; how much oil or fat is needed for the food not to dry out or burn.”
This was very true. Mostly, we bloggers, even the casual ones like myself, like to post the fancy recipes. Those with a dozen different herbs in or the fancy new cooking technique we think is fantastic – often it is but also a bit complicated and time consuming. Sometimes in life, however, there’s just no need for it! Also, with the necessary instructions down-pat, it’s easy to create and experiment another time by yourself.
To that end, here is another simple recipe to just plonk in the oven!
Simple Roast Chicken
- 1 chicken , whole without giblets
- 2 tbsp ghee , or butter
- Preheat a fan-assisted oven to 200 deg C.
- Place a roasting tray in the oven with the butter for 5 mins.
- Remove the roasting tray from the oven.
- Place the chicken on the roasting tray breast side up.
- Spoon the now melted butter over the chicken, make sure it's completely covered.
- Place the chicken back in the oven.
- Calculate 20 mins each for every 450g or 1 lb, then add on another 20 mins. Set the timer for that amount of time.
- Baste in the middle of cooking if you wish, don't, if you don't want to bother. The difference between doing and not doing isn't so much.
- When the timer sounds. Get the chicken out of the oven. It's cooked if the juices run clear. If you aren't sure use a meat thermometer.
- Keep the juices left in the pan, they are completely delicious when added into gravy.
- Wrap the chicken in a couple of layers of aluminium foil and leave it for 20 mins.
- Cut and serve.