Yummy Oven Blasted Chicken Food

PLAIN & SIMPLE ROAST CHICKEN

Steps:

• Preheat oven to 450° F. If using a cast iron pan, place pan in the cold oven and preheat the pan along with the oven.
• Bring chicken to room temperature and pat dry inside and out.
• Season inside and out with salt & pepper. Do not truss.
• Place on preheated cast iron pan or on a broiler pan, a disposable foil broiling pan placed on a baking sheet for stability, or on a rack in a roasting pan.
• Roast for about 45 minutes (around 12 minutes per pound) or until the internal temperature of the thigh measures 165°F.
• Pour juices out of the cavity and remove chicken to a warm plate. Cover with a foil tent (to keep it warm) and let the chicken rest at least 15 minutes.
• To serve, I remove the skin and pull the tender meat apart into pieces.

BLASTED CHICKEN!!!!!

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!

KITTENCAL'S BEST BLASTED RAPID-ROAST WHOLE CHICKEN

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

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.

YUMMY OVEN BLASTED CHICKEN

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!

JUICY OVEN BAKED CHICKEN BREAST

Steps:

• Preheat the oven to 400°F. Place the chicken breast on a lined baking sheet.
• Season the chicken breasts on all sides with oil, paprika, garlic parsley salt, and pepper.
• Bake for about 20 minutes or until chicken reaches 165°F on a thermometer.

YUMMY BAKED CHICKEN DRUMMIES

Steps:

• Wash the chicken and pat dry. In a baking dish large enough to hold the chicken in 1 layer, mix together the lemon juice, brown sugar, oil, garlic, paprika, garam masala, ginger, turmeric, a pinch of salt and a few grinds of black pepper. Add the chicken and toss to coat. Arrange the chicken in a single layer in the baking dish. Cover the dish with aluminum foil and transfer to the oven. Bake until the chicken reaches 150 degrees F on an instant-read thermometer, about 35 minutes.
• While the chicken bakes, warm the butter in a pan over medium-low heat. Add the onions and a pinch of salt. Saute, cooking slowly, until the onions are golden brown and caramelized, about 20 minutes. Stir in the raisins and rum, and use a wooden spoon to loosen any onion bits from the bottom of the pan. Cook until the alcohol evaporates, leaving just the rum scented flavor, about 2 minutes, then remove the pan from the heat. When the chicken reaches 150 degrees F, spoon the onion-raisin mixture over the chicken. Raise the oven temperature to 400 degrees F, then return chicken to the oven and bake for 10 minutes more, uncovered. The chicken will be fully cooked when it reaches 160 degrees F. Transfer to a serving platter and serve warm or cold.

OVEN-BAKED, BEST EVER, JUICIEST CHICKEN

Steps:

• Mix 10 cups water, sugar and salt in a large roasting pan or stock pot.
• Place chicken skin side down in the water mixture (add more water if necessary to cover chicken.).
• Cover and refrigerate overnight.
• Preheat oven to 300 degrees.
• Drain chicken and pat dry.
• Place chicken halves skin side down in a single layer on heavy large baking sheet with rim, that has been lined with aluminum foil, preferably Release foil.
• Brush each half with 2 tablespoons barbecue sauce.
• Sprinkle with 1-1/4 teaspoon of Rub.
• Turn halves over and repeat.
• Bake chicken skin sides up, basting every 20 minutes (VERY IMPORTANT) with pan juices, for about 2 hours.
• THIS IS WORTH THE EFFORT!
• If you use chicken parts, like breast, thigh or drumsticks, reduce the cooking time to 1 hour, 30 minutes-ish. And reduce cooking time even more if using a convection oven.