"This is the kind of recipe that you just throw together. No need to truss or fuss. Pop it into a very hot oven and it is ready in a hurry." — Nancy
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1 (3 pound)
ground black pepper
First: I had no smoking ANY time I've made this, and I usually cook the chicken 20 min on 500, 20 min on 475, and 20 min on 425. Second: GREAT spice. Double it and rub it UNDER the skin (then get rid of the skin - no one needs it anyway). Third: You only need to cook chicken to an internal thigh temp of 165, then remove, cover, and let sit for 15 min. If you cook to 180 you have a higher chance of drying it out (this is not bogus, it's from the USDA's wesite) Forth, and MOST important: COOK THE CHICKEN BREAST DOWN! You will not BELIEVE how amazing the breast meat is. I mean, better than dark meat usually is moistness wise. The skin on the breast won't brown or look pretty...but we're not eating that anyway, right? If you have to have a crispy breast flip it over for the last 15 min of cooking.
It was OK. The spices were good, but since I don't eat the skin, I didn't taste them very much. The chicken wasn't finished by the end of cooking time (still pinkish inside), although the skin was beginning to darken too much for comfort. I had to pop it in the microwave for an additional 5 minutes to finish cooking the inside. Also, there is a goodly amount of smoke involved; I had to turn on the kitchen fan and open a couple of windows.
I was surprised this was as good as it was because of the combination of spices, but it was truly yummy. Like others suggested, I doubled the olive oil and the spices for a 4.5 lb. bird. I also greased the baking dish a bit, but realized after the fact it wasn't really necessary. Instead of sprinkling the spices on top of the chicken, I brushed the entire bird with olive oil and rubbed the spices all over it. I cooked it an additional 30 minutes because of the larger bird, and it came out perfect. I brushed the bird with a bit more olive oil toward the end as well. I threw chunky potatoes (all I had were idaho bakers, but they still came out great) in the pan during the last 40 minutes with chunks of onion, and brushed them well with more olive oil and sprinkled them with granulated garlic and salt. They were so good, it was amazing, I'd never roasted potatoes that way before. I never covered the bird or the potatoes - it was delish. I highly recommend this recipe - it was easy and very tasty.
Great spices. I cooked this in an oven bag and added a bit of water to the bag to make a great gravy with the juices and the flour you have to add to the bag (so it won't burst) and it turned out really tender. The meat just fell off the bone the longer I cooked it. I've found that OVEN BAGS are the key to roasting meat.
This is one of the best and quickest dinners we have. We like SPICY foods, so I mix together all ingredients and rub on chicken. I put it in the refrigerator overnight and cook the following evening for dinner. Instead of the taste only on the outside, it absorbs into the meat and is incredible.
yummmy moist chicken!!! a little hint to get two dinners out of one, boil the leftover carcass(and gizzards) for a couple hours with veggies to make a stock, add noodles and you have yourself a wonderful chicken noodle soup!
Good flavor, but nothing to write home about. Due to previous comments about the high cooking temperature causing smoke in their kitchens, I reduced the temp. to 350 and baked it until the chicken's pop-up timer popped (I used a 6 lb. roaster chicken, and it took about 1 hr. 45 min.) Chicken was moist.
This recipe was outstanding!! The chicken was so flavorful. My whole family enjoyed the tasty meal. I used a six pound chicken, so I doubled the spices. I put an onion and celery leaves in the cavity before roasting. I cooked it at 350 degrees for about 2 hours. It was wonderful!! Quick to prepare and very delicious!!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Rapid Roast Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 131
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