A recipe from the Food Network’s, Sara Moulton called Blasted Chicken. It is cooked in a 450° oven for 45 minutes, so it takes little time to have roasted chicken on the table for dinner.
Roasted Blasted Chicken
3-1/2 pound whole chicken
Olive Oil
Salt
Pepper
Clean out giblets, etc. from the chicken cavity and brush olive oil all over the chicken. Salt and pepper the skin of the chicken and place in a heavy roasting pan, uncovered. Place in a preheated oven at 450° for 45 minute or until a meat thermometer registers 165-170° when inserted into the leg-thigh joint or the juices run clear. Cover with aluminum foil and let it rest for 15 minutes before carving.
Printable version: http://tinyurl.com/lzs75y4
Tweets by LynnDMc
http://www.facebook.com/lynnsrecipes
@TheKitchenWitch1 – Thank you. If you ever get the chance, you should try
to fry your turkey. It comes out so moist and delicious.
The Roasted Chicken looks great, Lynn. You have a very organized. clear
presentation. I loved the rosemary around the chicken at the end! –Betty 🙂
Your roasted chicken looks delicious Lynn, thank you for sharing it.
@Barginjunkie69 – Thank you!
@lynnsrecipes I love using the rotisserie, everything turns out perfect
every time.
Nice dish. I love the oven gloves. 🙂 Probst.
@meluv2cook – You are welcome. It is super fast! Even good for a weeknight
meal.
Going to have try this tomorrow with cut up chicken breast…Will let you
know if it works..LOL Looks so good!!!!
Looks good, we are having one of our favorites for Thanksgiving which is a
chicken cooked on the grill using a rotisserie.
@tdjtx – That sounds really good. I have always wanted to try that!
looks soooooooooo good
Looks Great ~ thanks
Nice
@ShaunieceCooks – Thank you!
@lynnsrecipes If you already have a grill you can buy a universal
rotisserie that will fit any grill. My main one is a Weber for my Weber
Genesis gas grill. I bought a universal one for my smoker, it fit
perfectly, and was a lot cheaper.
@lynnsrecipes Oh YUMM! I have never had a deep fried turkey but have always
wanted to try one. Great idea for the drippings. Plus, this recipe is so
good you don’t really need a sauce 🙂
Hi Lynne, I love this recipe from Sara Moulton. My husband has nick named
it “The best damned chicken ever :-)” I think the other trick is using a
generous amount of salt like you did. If you add a little Dijon mustard to
the pan juice at the end it makes an amazing sauce! Wonderful video – you
have inspired me to want to go out and do this recipe again!
@bettyskitchen – Thank you, Betty! It is such an easy way to roast a
chicken.
@TheKitchenWitch1 – It is very good. I saved the drippings from the chicken
and put them in the freezer to add to my gravy for Thanksgiving. We always
fry our turkey, so don’t have any drippings from roasting the turkey, so I
thought this might work for added flavor. The mustard sounds great. I will
have to try that next time.
@tdjtx I think I’d rather come over and just let you or Lynn do it for me
🙂 Knowing me, some kind of disaster would be imminent!
Fast & easy, my favorite way to cook. Thanks for sharing. 🙂
come on my youtube page at history797 you will love it and your cooking is
nice i want too have some too with you lady auy time
@tdjtx – Thanks for letting me know. I will have to check that out.