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My review
Spicy Rapid Roast Chicken
Nancy
"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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Ingredients
1 h 30 m servings 229Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (230 degrees C).
- Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
- 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.
- 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.
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Footnotes
- 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.
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Reviews
Read all reviews 666860 Ratings
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Most helpful positive review
2/26/2008
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
10/3/2002
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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Newest
2/26/2008
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...
2/25/2007
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...
7/30/2003
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...
11/24/2006
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 ...
11/5/2002
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 ...
5/1/2002
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...
6/5/2002
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...
4/8/2010
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...
10/17/2005
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 ...