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.
Provided by Kittencalrecipezazz
Categories Whole Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 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!).
BLASTED CHICKEN!!!!!
Make and share this Blasted Chicken!!!!! recipe from Food.com.
Provided by DoryJean54
Categories Whole Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash and season chicken.
- Place in a baking pan sprayed with Pam.
- Place chicken breast side down in a 425* preheated oven.
- Do not cover it.
- Do not open oven door once you put it in!
- Bake 1 hour and 15 minutes.
- Take out of oven and let sit for 10 minutes.
- Enjoy!
BLASTED CHICKEN
This recipe is Sara Moulton's most requested recipe. It is very good and great for afternoons when it is 5pm and I don't have a clue what is for dinner. Just a very basic but great chicken recipe.
Provided by HeatherTX
Categories Whole Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees.
- Rinse chicken and pat dry.
- Season with salt and pepper (or other seasonings of your choice) and place on roasting pan breast side up.
- Roast for 45 minutes, or until the juices run clear when the thigh is pricked with a skewer.
- Place the chicken on a cutting board and let stand for 15 minutes.
ROASTED HALVED CHICKEN WITH GARLIC-HERB PASTE
Steps:
- Preheat the oven to 375 degrees F.
- Garlic-Herb Paste: Combine the rosemary, lemon zest, garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate.
- Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour.
- Coat a large cast iron skillet lightly with olive oil and heat over medium-high heat. Oil the bottom of a second cast iron skillet, of equal or smaller size.
- Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. If you don't have a second cast iron skillet, use a regular pan and weigh it down with 2 heavy cans. Sear chicken until lightly browned, about 5 minutes. Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes. Transfer to a serving platter and serve.
FLATTENED PAN-ROASTED CHICKEN
Provided by Melissa d'Arabian : Food Network
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- To prep the chicken:
- On a work surface, place the chicken breast-side down with the neck of the chicken facing you. Using kitchen shears, cut along the length of the backbone on both sides and remove. Turn the chicken over, breast-side up. Open it on the counter and flatten the chicken as much as you can with your hands.
- In a large metal bowl, whisk together the sugar, salt, and hot water, until the sugar and salt are dissolved. Add the onion, peppercorns, tarragon, garlic, ice water, and wine. Stir well. Add the chicken to the brine. Place in the refrigerator for 1 hour.
- Preheat the oven to 400 degrees F.
- Remove the chicken from the brine and dry well with paper towels. Set the chicken aside. Place a large skillet over medium-high heat. Add the olive oil to the hot skillet, and then place the chicken into the skillet skin-side down. Place another heavy pan on the chicken pressing it down firmly to get maximum skin contact with the hot skillet. Reduce the heat to medium and cook under the weight for 8 to 10 minutes. Once browned, remove the weights; turn the chicken skin-side up. Place the chicken in the oven until the meat is 160 degrees F, about 20 to 25 minutes. Let the chicken rest 10 minutes before serving.
YUMMY OVEN BLASTED CHICKEN
I created this for my 16 year old brother and his friends and they devoured them! The skin is yummy, the chicken is moist, the process is easy! If you don't care for salty then just cut down on the salt!
Provided by Linzi Jordan
Categories Whole Chicken
Time 1h5m
Yield 1 chicken, 2 serving(s)
Number Of Ingredients 5
Steps:
- Rinse chicken and set on a plate of paper towels and pat all over with paper towels to dry.
- Melt butter.
- Brush half of the butter onto the chicken.
- Using your hands, rub the seasoned salt and cayenne pepper all over the chicken paying special attention under the skin and the inside. Use all seasoning.
- Pour the rest of the butter on top being careful to not lose any seasoning.
- Quarter and onion and stuff it in the cavity.
- Bake at 450 for about 20-25 minutes and then finish cooking at a reduced temperature of 400 for 40-50 minutes. Time depends on size of chicken.
- Serve whole or cut up!
Nutrition Facts : Calories 1383.9, Fat 116.1, SaturatedFat 49.1, Cholesterol 442.9, Sodium 706.8, Carbohydrate 6.2, Fiber 1.4, Sugar 2.5, Protein 76.6
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
LEMON-HERB BUTTER-BASTED CHICKEN
Steps:
- Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
- In a small pan over medium heat, melt butter. Stir in sauce mix and lemon juice. Cook 1 minute. Remove from heat; set aside.
- Rinse chicken with cold water and pat dry. Season with garlic salt and lemon pepper, to taste.
- ON THE GRILL: Grill chicken on preheated, oiled grill for about 6 to 8 minutes per side, or until done, basting every few minutes.
- INDOOR: Preheat broiler. Prepare chicken and basting sauce as directed. Place chicken on foil lined baking sheet or broiler pan. Broil chicken for about 15 minutes per side basting with butter sauce every 5 minutes.
BLACKENED CHICKEN
Great on a summer's day with fresh corn and mashed potatoes.
Provided by Karena
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
- Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
- Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 0.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 204.7 mg, Sugar 0.1 g
THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
- Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
- Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
BLACKENED CHICKEN
This spicy blackened chicken packs a one-two punch of flavor. The grilled chicken is basted with a peppery white sauce-there's plenty of extra sauce left over for dipping. -Stephanie Kenney, Falkville, Alabama
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the paprika, 1 teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside. , In another bowl, combine the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting., Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. Serve with reserved sauce.
Nutrition Facts : Calories 704 calories, Fat 62g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 1465mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY
Want to cook whole chicken quicker and more evenly? Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy. Here, it's simply roasted with lemon and rosemary, but butterflied chicken is especially good on the grill.
Provided by foodelicious
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
- Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
- Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
- Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.
Nutrition Facts : Calories 283.4 calories, Carbohydrate 2.6 g, Cholesterol 113.5 mg, Fat 11.8 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.9 g, Sodium 178.1 mg, Sugar 0.2 g
ROASTED CHICKEN
This tender chicken is a real time-saver on a busy weekend. A simple blend of seasonings makes it a snap to prepare, and it smells heavenly as it roasts. -Marian Platt, Sequim, Washington
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Mix seasonings., Place chickens on a rack in a roasting pan, breast side up. Rub seasonings over outside and inside of chickens. Tuck under wings; tie together drumsticks. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. (Cover loosely with foil if chickens brown too quickly.), Remove from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 293 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 370mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
More about "blasted chicken food"
CLASSIC BLASTED CHICKEN - BIGOVEN
From bigoven.com
Reviews 1Servings 4Cuisine AmericanCategory Main Dish
3 WAYS TO BASTE A CHICKEN - WIKIHOW
From wikihow.com
Views 36K
LYNN'S RECIPES - ROASTED BLASTED CHICKEN
QUICK BLASTED ROASTED CHICKEN RECIPE - EASY & SO GOOD - YOUTUBE
From youtube.com
BLASTED CHICKEN - AGAINST THE "RULES" BUT IT WORKS - EGULLET FORUMS
From forums.egullet.org
EASY ROAST CHICKEN RECIPE, BLASTED CHICKEN - JENNY CAN COOK
From jennycancook.com
ROASTED CHICKEN RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
HIGHLY RELIABLE, EFFICIENT AND SAFE BLASTED CHICKEN - ALIBABA.COM
From alibaba.com
BLACKENED CHICKEN RECIPE (READY IN 30 MINUTES ... - DINNER, THEN …
From dinnerthendessert.com
16 BREADED CHICKEN RECIPES THAT WILL SATISFY ANY CRUNCHY CRAVING
From southernliving.com
BLACKENED ROASTED CHICKEN - BROWN SUGAR FOOD BLOG
From bsugarmama.com
BLACKENED CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
SARA MOULTON BLASTED CHICKEN RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
HOW TO ROAST A CHICKEN PERFECTLY EVERY TIME - TASTE OF HOME
From tasteofhome.com
BLASTED CHICKEN - FOODS AND DIET
From foodsanddiet.com
BLASTED CHICKEN RECIPE
From crecipe.com
BEST BLACKENED CHICKEN RECIPE - HOW TO MAKE BLACKENED CHICKEN …
From delish.com
HOW TO ROAST A CHICKEN THAT'S ALWAYS JUICY AND TENDER - EPICURIOUS
From epicurious.com
BLASTED CHICKEN!!!!! RECIPE - FOOD.COM | RECIPE | RECIPES, CHICKEN ...
From pinterest.ca
BLASTED CHICKEN | SHAPE
From shape.com
HOW TO ROAST CHICKEN | ALLRECIPES
From allrecipes.com
BLASTED CHICKEN – RECIPES NETWORK
From recipenet.org
BLACKENED CHICKEN, JUICY AND FLAVORFUL - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
BLASTED CHICKEN, EASY ROAST CHICKEN RECIPE - JENNY CAN COOK
From jennycancook.com
BLASTED CHICKEN RECIPE RECIPE
From crecipe.com
ROASTED BLASTED CHICKEN - LYNN'S RECIPES - RECIPE FLOW
From recipeflow.com
BLASTED CHICKEN - BLOGS & FORUMS - QVC
From community.qvc.com
FLAVOR BLASTED CHICKEN - MY RECIPE MAGIC
From myrecipemagic.com
EASY WHOLE ROASTED CHICKEN (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
CLASSIC BLASTED CHICKEN RECIPE - COOKING INDEX
From cookingindex.com
BLASTED CHICKEN
From crecipe.com
TRUSTED FROZEN CHICKEN PAWS SUPPLIERS | CHICKEN FEET FOR SALE
From brazilfrozenfoodbrands.com
BLASTED CHICKEN | PATHFINDER ADVENTURE CARD GAME WIKI | FANDOM
From pacg.fandom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love