Kittencal's Best Blasted Rapid-Roast Whole Chicken
Discover the secret to perfectly moist and tender chicken with crispy skin! Roast it at high heat for about an hour, adjusting seasonings to your taste. For a hint of lemon flavor, poke holes in a lemon and place it inside the chicken. Check out more recipes at my food blog!
Steps for Kittencal's Best Blasted Rapid-Roast Whole Chicken
Here's a step-by-step instructions for making Kittencal's Best Blasted Rapid-Roast Whole Chicken:
- 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 and you may want to add in a little water to the pan to prevent smoking).
- 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!).
Why you'll love Kittencal's Best Blasted Rapid-Roast Whole Chicken
- Juicy and Flavorful: Kittencal's recipe ensures that the whole chicken is perfectly seasoned and roasted, resulting in a tender and juicy meat that’s packed with flavor. The combination of spices and the high-temperature roasting technique locks in moisture, making each bite deliciously satisfying.
- Quick and Convenient: This rapid-roast method significantly reduces cooking time compared to traditional roasting techniques, allowing you to enjoy a perfectly cooked chicken in under an hour. It’s an ideal solution for busy weeknights or last-minute meals, giving you more time to spend with family or friends.
- Versatile and Easy to Customize: The base recipe is simple and adaptable, allowing you to easily modify the seasonings or add your favorite herbs and spices to cater to your taste preferences. Whether you prefer a classic herb blend or a spicy kick, Kittencal's method accommodates a variety of flavors to suit any palate.
Kittencal's Best 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 (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 small lemons, if you don't have any lemons an onio)
Instructions
-
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 and you may want to add in a little water to the pan to prevent smoking).
-
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!).
Notes
- Ensure the chicken is thoroughly patted dry and seasoned generously both inside and out for optimal flavor and texture, as this step helps achieve a crispy skin and juicy meat.
- Use a high oven temperature and place the chicken on a roasting rack to allow air circulation, which promotes even cooking and enhances the roasting process for a perfectly blasted finish.
