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.