Yummy Oven Blasted Chicken Recipes

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!

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.

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!

BLASTED CHICKEN BY CHEF MELINDA LEE

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.

JUICY ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

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!).

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.