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Kittencals Best Blasted Rapid Roast Whole

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Ingredients

Adjust Servings:
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)

Nutritional information

841
Calories
589 g
Calories From Fat
65.5 g
Total Fat
17.2 g
Saturated Fat
243.8 mg
Cholesterol
294.5mg
Sodium
2.6 g
Carbs
0.6 g
Dietary Fiber
0.5 g
Sugars
57.6 g
Protein
246g
Serving Size (g)
4
Serving Size

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Kittencals Best Blasted Rapid Roast Whole

Features:
    Cuisine:

    Has anyone baked it with veggies ? If so what's the directions recommended to do so?

    • 100 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Kittencal’s Best Blasted Rapid-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, 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 can use whatever seasoning that you like for this. I like to use seasoned salt. Make certain to use a fork and poke holes all over in the lemon, then place it into the cavity of the chicken. Roast roast as stated. The chicken with be moist and have a faint lemon flavor. For more of my tried-and-true recipes, visit my food blog at anyone baked it with veggies ? If so what’s the directions recommended to do so?,Chickens roast much better and more evenly with a vertical roaster.


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    Steps

    1
    Done

    Rinse the Chicken Inside and Out Well Under Cold Water, Then Pat Dry Using a Paper Towel.

    2
    Done

    in a Small Bowl Mix the Lemon Juice With Oil and Melted Butter Until Blended, Then Rub All Over the Chicken.

    3
    Done

    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
    Done

    Place the Lemon/S Inside the Cavity.

    5
    Done

    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).

    6
    Done

    Using Cotton String Tie the Legs Together Tightly.

    7
    Done

    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).

    8
    Done

    Set Oven to 450 Degrees F.

    9
    Done

    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).

    10
    Done

    Cover With Foil and Let Sit For 15 Minutes Before Slicing (do not Slice Before That Time or the Juices Will Flow Out!).

    Avatar Of Lincoln Holloway

    Lincoln Holloway

    Comfort food connoisseur dedicated to sharing hearty and soul-warming recipes.

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