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Epicurious

BLASTED CHICKEN BY CHEF MELINDA LEE

NOTE ABOUT SMOKE: This can be a smoky project during “blasting” time - use a two-section (slotted top, fitted over a shallow bottom pan) broiler pan. Line the bottom section with foil, put sliced potatoes in the bottom section (toss the potatoes with a bit of olive oil, salt and pepper, and any other seasonings you like, before adding them to the pan). Then, replace the top, place the chicken on top of the pan, and cook as directed. The juices run down into the bottom - creating much less smoke and resulting in very flavorful cooked potatoes as a side dish!

Ingredients

3 1/2 Lb. Chicken
Salt & Pepper
Onion
Lemon

Preparation

  1. Wash, and pat very dry with paper towels, a whole chicken - about 3 1/2 pounds. Salt and pepper chicken, adding other seasonings, if desired. Stuff with a quartered lemon and onion.

    Place chicken (untrussed, not covered, in a roasting pan) in a thoroughly pre-heated 450-degree oven. Roast for 45 minutes. Thermometer, inserted in thickest part of thigh meat - not touching bone - should read 160 degrees or slightly higher.

    *Add about 10 minutes per 1 lb. of chicken

    Remove from oven and allow to stand 15 minutes before serving.

TagsAmericanChickenPoultryRoast
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