Spicy Rapid Roast Chicken Recipe - Cooking Index
Spicy Rapid Roast Chicken Recipe - Cooking Index
This is the kind of recipe that you just throw together. All you do is rub the chicken with butter or olive oil and sprinkle it with herbs. No need to truss or fuss. Pop it into a very hot oven and it's done in a hurry.
Type: Chicken, Poultry| 2 lbs | 908g / 32oz | Whole chicken - to 3 pounds |
| 1 tablespoon | 15ml | Olive oil or soft butter |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Black pepper, freshly ground |
| 1/4 teaspoon | 1.3ml | Dried oregano - crumbled |
| 1/4 teaspoon | 1.3ml | Dried basil - crumbled |
| 1/4 teaspoon | 1.3ml | Paprika |
| 1/8 teaspoon | 0.6ml | Cayenne pepper - optional |
Preheat the oven to 450 degrees. Rinse the chicken inside and out under cold running water. Pat dry with paper towels.
Put the chicken in a small baking pan. Rub with olive oil or butter. Sprinkle with salt, pepper, oregano, basil, paprika, and cayenne pepper. Roast for 20 minutes. Lower the oven temperature to 400 degrees and roast until done, about 25 minutes longer for a 2-pound bird or 40 minutes more for a 3-pound bird. Let rest 10 to 15 minutes. Serve hot. This recipe serves 2 to 4.
Source:
THE WHOLE CHICKEN COOKBOOK by Jim Fobel (c) 1992 - Ballantine Books, a division of Random House, New York - 400 pages - $12.00 - As reprinted in the May/Jun, 1993 issue of Cookbook Digest
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