Monday, February 4, 2013

Roasted Chicken

It was too cold to roll out my grill today so I decided to cook a chicken indoors. 

There is a lot of debate about the roasting temperature when cooking chicken. After tasting this recipe, I am converted to the high temperature method to create crispy, well browned skin. The chicken was also super moist.

There are many chefs who cook chicken at higher temperatures than 400. One I know swears by 10 minutes per pound at 500 degrees. I’m not quite brave enough to try that one yet but the skin on that chicken was a lot browner than mine.

Chef’s who are trained in traditional French kitchens almost always opt for the high heat method. High heat seals in the juices.

No matter what your method, roasted chicken is a great cold weather dish and you can think of endless ways to use up the leftovers…if you happen to have any!

Bon Appetit!

Rapid Roast Chicken

1 3 pound whole chicken
2 tablespoons oil
2 tablespoons melted butter
1 1/2 tablespoons lemon juice
1 1/2 tablespoons seasoning salt
1 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
1 whole lemon 

Rinse the chicken inside and out well under cold water, then pat dry. 

In a bowl mix lemon juice with oil and melted butter and then rub over the chicken.

Rub the inside and outside of the chicken with seasoned salt, garlic powder, black pepper and cayenne.

Place the lemon inside the cavity.

Place the chicken into a baking dish and use cotton string to tie the legs together.
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 - 50 minutes.

Cover with foil and let sit for 15 minutes before slicing.