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Nutrition Facts

Serving Size 1 (381g)

Recipe makes 4 servings

The following items or measurements are not included below:

seasoning salt

Calories 842
Calories from Fat 589 (70%)
Amount Per Serving %DV
Total Fat 65.5g 100%
Saturated Fat 17.1g 85%
Monounsaturated Fat 27.8g
Polyunsaturated Fat 15.6g
Trans Fat 0.0g
Cholesterol 243mg 81%
Sodium 294mg 12%
Potassium 714mg 20%
Total Carbohydrate 4.1g 1%
Dietary Fiber 1.4g 5%
Sugars 0.3g
Protein 57.8g 115%

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Kittencal's Best Blasted Rapid-Roast Whole Chicken

Recipe #221743 | 1½ hours | 20 min prep | add private note
KITTENCAL

By: KITTENCAL
Apr 9, 2007

Blasting with high heat will shrink the skin and seal in all the juices to create an extremely moist tender chicken with lovely crispy skin, and will be on your table in about an hour, this method will also work with a larger size chicken but cooking time will need to be increased --- you may adjust all seasonings to taste if you are not a lemon-lover then you may omit the lemon juice you really may use whatever seasoning that you like for this I like to use seasoned salt --- make certain to use a fork and poke full of holes in the lemon then place into the cavity of the chicken then roast as stated, the chicken with be moist and have a faint lemon flavor

SERVES 4 -6 (change servings and units)

Ingredients

Directions

  1. 1
    Rinse the chicken inside and out well under cold water, then pat dry using a paper towel.
  2. 2
    In a small bowl mix the lemon juice with oil and melted butter until blended, then rub all over the chicken.
  3. 3
    Using clean hands rub the inside and outside of the chicken with seasoned salt, garlic powder, black pepper and cayenne (you can season the chicken under the skin also if desired).
  4. 4
    Place the lemon/s inside the cavity.
  5. 5
    Place the chicken into a baking dish (you can place the chicken onto a small roasting rack if desired).
  6. 6
    Using cotton string tie the legs together tightly.
  7. 7
    At this point you may cover and refrigerate for up to 6 hours (not more than that or the acid in the lemon juice will start to "cook" the chicken).
  8. 8
    Set oven to 450 degrees F.
  9. 9
    Roast the chicken at 450 degrees for 20 minutes, then reduce the heat to 400 degrees and continue roasting for about 40 minutes (or until the internal temperature reaches about 175 to 180 degrees F. about 1 hour or a little less).
  10. 10
    Cover with foil and let sit for 15 minutes before slicing (do not slice before that time or the juices will flow out!).

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Featured Reviews for This Recipe

From: hollieo1

On Nov 12, 2009

This was fantastic! i didn't have any lemon juice so i just did the rest of the recipe without it and was wonderful! A hit with the whole family and will be making it again!

0 people found this review helpful

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  • From: Chef #1334070

    On Nov 11, 2009

    I squirted the lemon on the outside of the turkey and stuffed it with Shirley's Sausage Stuffing. The chicken was so moist and delicious and the stuffing was fabulous! I will be making this often!

    0 people found this review helpful

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  • From: smellicious

    On Mar 7, 2008

    I was very skeptical of this technique. I seasoned the chicken and then sprayed it with vegetable oil. I insert a few cloves in my onions before packing the bird. I used a 7-8 lb chicken and it took about an additional hour to reach the correct temperature. This produced delicious results.

    14 people found this review helpful

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    From: Kendra*

    On Apr 20, 2007

    I made this for dinner last night and it was a big hit! I thought it resembled the whole rotisserie roasted chicken that you can buy, and was absolutely delicious. The skin was crispy and tasty and the chicken meat was moist and perfectly cooked. I was only able to fit 1 onion in the chicken, used 2 T lemon juice, and sprinkled some toasted onion powder along with the other seasonings. It was perfect! Thanks so much for posting, Kitten. This one is definitely going into my favorites cookbook and will be made often!

    14 people found this review helpful

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  • Read all 142 reviews

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