Recipe: Blasted Chicken
(so called because it's blasted with heat to create a delicious, crispy skin with juicy, tender meat inside)
Preheat oven to 450 degrees.
Rinse inside and outside of chicken in the sink. DRY it off with paper towels (which we all have plenty of cheap/free of!)
Salt and pepper the skin and the inside.
Put the chicken in a baking pans with sides that can catch the juices. Put it in the oven for 45 minutes.
THAT'S IT. When it comes out, it looks and tastes like a rotisserie chicken. Phenomenal, cheap, easy :)
CHICKEN DINNER: Was a hit! Very moist and yummy. Even with Mr. 9 who apparently is tired of chicken :-) So easy and so yummy. Thank you and thanks for the tip on putting water in the bottom.
trying tonight now, boys didn't want "chicken again!" ok I got it.
FYI. Mariano's in Vernon Hills had/has (I am not sure if this was a special one day or what, nothing was advertised) Roundy's whole fresh chicken fryers for about 55¢ a lb. I bought 3 for me and 6 for our church. They were marked 98¢ lb. which I thought was good per your suggestions, but then when it rang up $3.something vs. the tag that was almost $6. I went back for 8 more!
If I had more freezer room I would have gotten a few more but darn those DiGiornos!
That is a FANTASTIC price for chickens! I would have gone back and bought more too if I'd seen a good price like that. :) Whenever Dominick's puts them on sale for .59/lb., which isn't often but does come around every few months, I will repack my freezer to make room, then do a chicken run :)
Dom's and the 59¢ a lb. price?
Yes - or, sometimes it will be a $1.19/lb. price, B1G1F, which works out to about the same when you buy 2 chickens that are the same size. The last time I bought them there that cheap, that was the price (I just checked one in my freezer!)
I will keep my eye out for that too if this recipe is a hit :-)
Do you put any oil on the chiken, or just bake it dry? If you put a little water in the pan (if you're using a rack), it won't smoke up the house.
I bake it dry, but you certainly could rub some oil on. I do that with my wings recipe to get the skin extra crispy. :) But it crisps up fine on its own from the salt.
Great tip on the water too!
and going to blast it tonight :-)
I have 3 chicken quarters and I was wondering how much time I should leave them in for. Any suggestions?
I'd start looking at them around 38-40 minutes - they probably won't take quite as long as a whole bird.
If you can put the chicken up on a rack too, it helps the bottom get crispy as well vs. sitting in the juices. :) When I make a whole bird, I usually use the roasting rack pan I got at Jewel when they did that cookware promo awhile back -works great.
Thanks, I will try the less time and put them in a roasting pan also, just to catch the grease. Sounds yummy and is making me hungry. :)
My chicken came out great. The entire family loved it. I cooked it for 35 minutes and it was moist and juicy. Thanks for an easy to make chicken. Next time I will try it with just thighs and see how it turns out.
This is such an easy recipe. As I said before, I make it -all- the time, and it comes out just like you'd want it to - crispy on the outside, and juicy on the inside. This is a recipe that I shared with a friend when she confessed she'd never made a whole-bird chicken before in her life. :)
How is it when you use Perdue ? Would think lots of grease splash !
I don't really notice any difference between store-brand and Perdue, other than that the Perdue chickens are sometimes bigger. If it is a greasier bird, sometimes the oven smokes a little for the last 10 minutes. You could also loosely wrap the bird in foil, but then the skin probably wouldn't crisp up as much.
Sounds good. I am getting a chicken this week and I will try it. Thanks.
I've posted it here before but just moved it to the Recipes forum. I make this once a week, every week! It is SO easy and good.
Wait! There is a recipe forum? I never knew that!
Oops, never mind, just saw it was started yesterday .:)
Have any of you ever tried the vertical chicken roaster? You stand the bird on end w/ the legs down and the rack fits right in the cavity. I always toothpick the wings in or they will drip and mess up your oven (and smoke). All the fat drips into the bowl, which I put in a larger pan in case it is super fatty and overflows. You can also suck the fat out (with a baister) 1/2 way thru baking so it won't be so messy to take out of oven.
It probably tastes about the same as your blasted bird, but I normally bake this way at 375 for at least an hour, depending on size of bird. You can season with anything you like and it tastes better than a store bought chicken.
This gadget is similar to the beer can chicken people fix on the grill. Super moist and healthy, since your fat drips away. I found mine at Kmart or Walmart almost 20 yrs ago and have used it to death!
I have used that rack with this recipe, and also just to vertically roast it too, like you said.
That vertical method is also a favorite of Christopher Walken! This video is great if you haven't seen it :)
but am I the only one that thinks I am in the twilight zone watching Christopher Walken cook? I kept thinking something was going to pop out of the chicken at the end or something. :-)
The first time I saw this, I was laughing so much - and yes, waiting for some kind of punchline.
But no... he's just cooking chicken. LOL.
The cat checking out the chicken at the end of the video was funny though.
but did he ever cut into the chicken or pull off a leg or taste any of it at the end? The cat scene was just a blip for a flash second on mine.
After all of that trouble, I was expecting him to plate it up and eat some!
He didn't eat it, I was surprised how much salt he used... is that about how much to use for the Blasted Chicken too? I am going to try this. Making me hungry!
You do salt it pretty liberally - the salt is what helps the skin crisp up.
If you are a salt "snob," (and I mean that kindly - I LOVE flavored salts and gourmet salts) this is a good recipe to try other salts with too. It's very good with smoked sea salt.
I like salt and my boys LOVE salt but I just would have thought salt it well was less than what was shown, so good to know!
I saw some posts on youtube like "what is with the cat at the end" and I just thought... Now that is what I expected! Thanks for sharing.
Mine doesn't look like the Eiffel Tower though.
Hes so normal it's almost funny!
Thanks for sharing that.