Kittencal's Best Blasted Rapid-Roast Whole Chicken Recipe #221743
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
by KITTENCAL
1½ hours | 20 min prep
SERVES 4 -6
- 1 whole chicken (about 3 to 3-1/2 pounds)
- 2 tablespoons oil
- 2 tablespoons melted margarine or butter
- 1 1/2 tablespoons lemon juice (can use more lemon juice if desired)
- 1 1/2 tablespoons seasoning salt (or use as much as desired)
- 1 teaspoon garlic powder
- 1/2 teaspoon fresh ground black pepper
- 1/8 teaspoon cayenne pepper (optional)
- 1 whole lemon (poked all over with holes using a fork, can use 2 lemons, if you don't have any lemons an onion or celery ribs will work but will be as good as good as the lemon)
- Rinse the chicken inside and out well under cold water, then pat dry using a paper towel.
- In a small bowl mix the lemon juice with oil and melted butter until blended, then rub all over the chicken.
- 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).
- Place the lemon/s inside the cavity.
- Place the chicken into a baking dish (you can place the chicken onto a small roasting rack if desired).
- Using cotton string tie the legs together tightly.
- 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).
- Set oven to 450 degrees F.
- 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).
- 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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5 stars