Yummy Oven Blasted Chicken Recipes

ROASTED CHICKEN

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.

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!).

YUMMY CHICKEN

Steps:

• Pound the chicken breast halves flat and to about 1/2 inch thick. Cut the flattened chicken breasts into several large pieces.
• Place the flour, salt, and pepper into a plastic bag, and drop the chicken pieces into the bag. Shake gently to coat the chicken thoroughly with flour mixture.
• Preheat an oven to 325 degrees F (165 degrees C). Grease an 8x8 inch baking dish.
• Heat the olive oil and butter in a large skillet over medium heat, and brown the coated chicken pieces on each side until golden brown, about 5 minutes per side. Place the chicken pieces into the prepared baking dish, leaving the oil and butter in the skillet. Cook and stir the mushrooms, green onions, and garlic in the hot skillet until the mushrooms give up their juice and start to brown, about 10 minutes. Spread the cooked vegetables over the chicken pieces.
• Pour the apple juice, lemon juice, and sugar into the skillet, stir to dissolve the sugar, and bring the mixture to a boil. Pour the sauce over the chicken and vegetables, cover the baking dish with foil, and bake in the preheated oven until the sauce has reduced and the chicken has absorbed the sauce, about 1 hour.

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!

PERFECT ROAST CHICKEN

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.