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Spicy Rapid Roast Chicken

Rated as 4.5 out of 5 Stars

"This is the kind of recipe that you just throw together. No need to truss or fuss. Pop it into a very hot oven and it is ready in a hurry."
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1 h 30 m servings 229
Original recipe yields 8 servings


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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
  3. Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
  4. Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • You can use leftover chicken to make this Buffalo Chicken Pizza recipe by user EatandRun:
  • Top a 12-inch prepackaged thin pizza crust with 6 ounces shredded mozzarella cheese and 2 ounces crumbled blue cheese. Toss together 1 cup chopped chicken with 2 tablespoon Frank's RedHot® sauce in a bowl. Top pizza with chicken mixture and 1/4 cup chopped red onion. Bake according to package directions, about 10 minutes. To serve, top with chopped celery leaves and additional hot sauce.

Nutrition Facts

Per Serving: 229 calories; 14.5 0.2 23 73 143 Full nutrition

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Read all reviews 668
  1. 862 Ratings

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Most helpful positive review

First: I had no smoking ANY time I've made this, and I usually cook the chicken 20 min on 500, 20 min on 475, and 20 min on 425. Second: GREAT spice. Double it and rub it UNDER the skin (then ge...

Most helpful critical review

It was OK. The spices were good, but since I don't eat the skin, I didn't taste them very much. The chicken wasn't finished by the end of cooking time (still pinkish inside), although the skin w...

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First: I had no smoking ANY time I've made this, and I usually cook the chicken 20 min on 500, 20 min on 475, and 20 min on 425. Second: GREAT spice. Double it and rub it UNDER the skin (then ge...

I was surprised this was as good as it was because of the combination of spices, but it was truly yummy. Like others suggested, I doubled the olive oil and the spices for a 4.5 lb. bird. I als...

Great spices. I cooked this in an oven bag and added a bit of water to the bag to make a great gravy with the juices and the flour you have to add to the bag (so it won't burst) and it turned o...

For those who said it was not flavorful bc you don't eat the skin, I highly recommend marinating it for 24 hours in your refrigerator. You can even do as you would a turkey, raise the skin and ...

yummmy moist chicken!!! a little hint to get two dinners out of one, boil the leftover carcass(and gizzards) for a couple hours with veggies to make a stock, add noodles and you have yourself a ...

Good flavor, but nothing to write home about. Due to previous comments about the high cooking temperature causing smoke in their kitchens, I reduced the temp. to 350 and baked it until the chick...

This recipe was outstanding!! The chicken was so flavorful. My whole family enjoyed the tasty meal. I used a six pound chicken, so I doubled the spices. I put an onion and celery leaves in the c...

My house smelled incredible tonight. I just knew this chicken was going to be good. I love this high heat blast at the beginning to ensure a rich, golden skin, but I was a little more laid back...

Very good! I didn't measure the spices, just poured each, adding garlic powder, into a bowl and then rubbed them onto the chicken. The timing was perfect for a 3.5 pound chicken. I also added a ...