Classic Blasted Chicken Recipes

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KITTENCAL'S BEST BLASTED RAPID-ROAST WHOLE CHICKEN



Kittencal's Best Blasted Rapid-Roast Whole Chicken image

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

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)

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!!!!!



Blasted Chicken!!!!! image

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

1 (4 lb) whole chickens
salt
pepper
seasoning, what ever you like

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!

YUMMY OVEN BLASTED CHICKEN



Yummy Oven Blasted Chicken image

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

3 -4 lbs whole chickens
1/2 cup butter
1 tablespoon seasoning salt
2 teaspoons cayenne pepper
1 sweet onion

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

BLASTED CHICKEN



Blasted Chicken image

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

1 (3 1/2 lb) whole chickens
salt, to taste
pepper, to taste

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.

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

The almost universal appeal of roasted chicken stems from its power to comfort. The ideal roasted chicken recipe will leave your chicken golden brown and gleaming, tender, and juicy. The crackle of chicken as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
2 lemons
3 large cloves garlic, peeled
4 sprigs fresh thyme
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

Steps:

  • Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
  • In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
  • Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
  • Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

BLASTED CHICKEN BY CHEF MELINDA LEE



BLASTED CHICKEN BY CHEF MELINDA LEE image

Categories     Chicken     Roast

Number Of Ingredients 4

3 1/2 Lb. Chicken
Salt & Pepper
Onion
Lemon

Steps:

  • Wash, and pat very dry with paper towels, a whole chicken - about 3 1/2 pounds. Salt and pepper chicken, adding other seasonings, if desired. Stuff with a quartered lemon and onion. Place chicken (untrussed, not covered, in a roasting pan) in a thoroughly pre-heated 450-degree oven. Roast for 45 minutes. Thermometer, inserted in thickest part of thigh meat - not touching bone - should read 160 degrees or slightly higher. *Add about 10 minutes per 1 lb. of chicken Remove from oven and allow to stand 15 minutes before serving.

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