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 www.kittencalskitchen.com."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Desiree Lynn Mullins photo by Desiree Lynn Mullins
photo by chefmarie90_12351631 photo by chefmarie90_12351631
Ready In:
1hr 20mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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!).

Questions & Replies

  1. Has anyone baked it with veggies ? If so what's the directions recommended to do so?
     
  2. Hi there. I would like to try this recipe out, with a 2.2 lbs. whole fryer chicken. Can anyone tell me how l change time for a smaller chicken, then 3 lbs.?
     
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Reviews

  1. I didn't get the crispy skin, but I attribute this to the fact that my chicken was about a pound larger than the one in the recipe, and I probably didn't cook it at 450 for long enough. Even still, this was one of the best roast chickens I've ever made. It was really juicy, and the skin was delicious (and I don't usually eat the skin). I will definitely do this again, thank you! Update: I recently cooked a 5.25 lb chicken this way. I cooked it at 475 degrees for the first 20 minutes, and at 400 for about an hour after that. It was perfect, with really crispy skin and super moist meat!
     
  2. 10 stars, 10 stars!!! This was the most delicious chicken ever!! I had a larger chicken 4-5lbs and as you recommended Kitten, I roasted at 475 for the 20 minutes and then at 400 for a whole hour. I doubled the butter/oil/lemon mixture and added celery salt and herbs de provence to the seasonings. I rubbed the chicken both under and on top of the skin and let it marinate for just 45 minutes. It was so moist and perfectly cooked and the skin, wow... was just amazing. My husband and I both are so very happy with this recipe!! Thank you so much Kitten!!
     
  3. This is my default roasted chicken recipe. I vary what seasonings I use on the outside of the chicken: Italian seasoning, Cajun seasoning, herbs de provence, etc. Also good to put root vegetables like potatoes, carrots, parsnips, etc. underneath the chicken. They get roasted and caramelized as well with the butter and chicken fat dripping on them from above. Yummy!
     
  4. I can't believe I've been making this recipe since 2009 in the days of Recipezaar. I quickly learned that Kittencal was a master at her craft and I've been a follower ever since. I am an avid cook and certainly hold others to a high standard. This is how I've roasted my chicken for ten years now and I have no reason to do anything any different for the rest of my years. Better than any "boyfriend" or "engagement" roast chicken recipe you'll come across. Thank you Kittencal for sharing your wealth of culinary expertise in simple terms for the rest of us.
     
  5. Tonight was my 1st roasted chicken...it REALLY turned out just like the photos, and WAS as delicious as the previous ratings here claim! I read many, gleaned some tips and would like to add some of my own because all together, they worked GREAT! <br/>I used room temperature/softened butter and added all the other ingredients (except the whole onion), then whisked it all into a creamy "seasoning paste" which in one step I rubbed inside/outside & under the skin. I stuffed a big onion inside, added about 1 cup water to my favorite oven-safe pan (didn't add a rack, either), baked uncovered at 475 for 15 min, flipped the bird and did 15 more minutes at 475, then reduced the heat to 400 and just cooked it till the meat temp registered 165. I thick cut potatoes and carrots a little late to cook with the bird so while the bird was removed/rested for the 15 minutes, the vegetables were added and roasted at 400 in the same pan along with the drippings. By the time the chicken was ready to serve, so were the vegetables. My son wolfed his down (white meat and all!) while I savored every bite without first adding a mandatory thick layer of BBQ sauce-both unheard of at our house before this recipe! I sure recommend trying it, IT IS absolutely delicious!
     
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Tweaks

  1. Chickens roast much better and more evenly with a vertical roaster.
     
  2. A) There is no need to drop the temp. Ten min/lb at 450 is usually good. Adjust if needed by meat thermometer. Need water in the pan to prevent grease burning and smoking. B) The chicken browns and cooks much more evenly with a vertical roaster, (cut off wing tips and cover bottom of drumsticks with foil ).
     
  3. Very good! will definitely be eating this again,next time I'm not going to cook it so long ,my chicken was small and the breast started to get dry.I did the 20 mins on 450 ,lowered it and cooked for 40 mins on 400.used 1 tsp salt,1 tsp paprika,1 tsp garlic powder and the pepper.Instead of lemon because I didn't have any, I used 1 Tbsp Balsamic vinegar ,cut the whole chicken in half and laid it flat.The skin was tasty and crispy.My husband enjoyed it also I served it with pasta salad.
     
  4. DELICIOUS! One of my families' favorites. I use olive oil instead of butter. Been cooking this recipe for 5 yrs now!
     
  5. Easy and delicious, but not as crispy as hoped...maybe I was impatient and didn't preheat long enough. I substituted smoked paprika for the cayenne and it was delish, plus gave the bird a lovely color. Will be trying again, maybe with rosemary in the cavity as well as lemon
     

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