Blasted Rapid Roast Whole Chicken

This Blasted Rapid Roast Whole Chicken is fantastic! I made it for dinner at my house and it was SO GOOD. I love the bit of kick from the cayenne pepper.

Roast Whole Chicken

Blasting with high heat will shrink the skin and seal in all the juices to create an extremely moist and tender chicken with lovely crispy skin – and it will be on your table in about an hour.

This method will also work with a larger chicken, or even a turkey, but cooking time will need to be increased. You may adjust all seasonings to taste.

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Blasted Rapid Roast Whole Chicken
Ingredients
  • 1 whole chicken about 3 to 3-1/2 pounds
  • 2 tablespoons oil
  • 2 tablespoons melted margarine or 2 tablespoons butter
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons seasoning salt
  • 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
Instructions
  1. Rinse the chicken inside and out well under cold water, then pat dry using a paper towel.
  2. In a small bowl mix the lemon juice with oil and melted butter until blended, then rub all over the chicken.
  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. Place the lemon/s inside the cavity.
  5. Place the chicken into a baking dish (You may want to add in a little water to the pan to prevent smoking). Using cotton string tie the legs together tightly.
  6. 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).
  7. Set oven to 450 degrees F.
  8. 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).
  9. Cover with foil and let sit for 15 minutes before slicing (do not slice before that time or the juices will flow out!).

Enjoy!

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Recipe based on one by Kittencal
Photo by Gamer Gal

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