March 30, 2011
Dinner, Main Dish, Poultry,
Chicken, North American, Budget-Friendly, Easy/Beginner Cooking, Christmas, Easter, Entertaining, Fall/Autumn, Sunday Dinner, Thanksgiving, Winter, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Whole Chicken more
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"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, all seasoning may be adjust to taste"
Rinse the chicken inside and out well under cold water then pat dry using paper towels.
In a small bowl mix the lemon juice with oil and melted butter until well 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 whole lemon 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).
Preheat oven to 450 degrees F (preheat for 10 minutes).
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.
Cover with foil and let sit for 12-15 minutes before slicing (do not slice before that time or the juices will flow out of the chicken).
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Perfect- I used seasoned salt and I added a bit of Paprika to the seasonings. This chicken came at moist and delicious. This recipe was just what I needed on a late work day.
Loved this recipe, it was quick and easy but tasted delicious. My husband and daughter both asked for more and said I would always have to cook my chicken like this from now on. I never changed anything but cooked the chicken for an extra 15 or 20 minutes as it was a 4.4 lb chicken. Thank you for posting.
I have never cooked a chicken before so I was happy to see this one! I followed the directions exactly except I didn't add any cayenne, and my chicken came out better than I would ever have expected! The skin was nice and crispy and the chicken was so juicy and when my husband took his first bite he was smiling from ear to ear. He told me we can now have chicken a few times a week and he might actually be able to eat it :0) This recipe made me proud and I want to thank you for posting it Kittencal!
This method results in moist, tender chicken you can't beat!
Now the only way I make my chicken because we love it so much this way. Your right about it sealing in the juices. When I go to cut my chicken with my electric knife the juices just run down the side of the meat. Never have a had such a delicious chicken anywhere, anyhow! You have got to try this!
A great tender, juicy and full of flavor chicken. We love it!