Spicy Rapid Roast Chicken

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Review: 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.



Serving Size 1/8 of a recipe
Servings Per Recipe 8
Amount Per Serving
Calories 229
Total Fat 14.5g
Saturated Fat 3.8g
Cholesterol 73mg
Sodium 143mg
Potassium 207mg
Total Carbohydrates 0.2g
Dietary Fiber 0.1g
Protein 23g

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  • 8

Ingredients

  • 1 (3 pound) whole chicken
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper

Preparation

Step 1

Preheat oven to 450 degrees F (230 degrees C).
Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting 40 minutes, to a minimum internal temperature of 180 degrees F (85 degrees C). Let cool 10 to 15 minutes and serve.

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