Kittencal's Blasted Rapid-Roast Whole Chicken
March 30, 2011
"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"
- Serving Size: 1 (421.5 g)
- Calories 456.1
- Total Fat - 19.7 g
- Saturated Fat - 6.4 g
- Cholesterol - 831.7 mg
- Sodium - 2854.5 mg
- Total Carbohydrate - 7.4 g
- Dietary Fiber - 1.9 g
- Sugars - 1.5 g
- Protein - 61.2 g
- Calcium - 59.2 mg
- Iron - 9 mg
- Vitamin C - 43.4 mg
- Thiamin - 0.1 mg
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).
Tips & Variations
No special items needed.