Spicy Rapid Roast Chicken Food

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SPICY RAPID ROAST CHICKEN



Spicy Rapid Roast Chicken image

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.

Provided by Nancy Blair

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

1 (3 pound) whole chicken
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon paprika
⅛ teaspoon cayenne pepper

Steps:

  • 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 to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 0.2 g, Cholesterol 72.8 mg, Fat 14.5 g, Fiber 0.1 g, Protein 23 g, SaturatedFat 3.8 g, Sodium 142.7 mg

SPICY ROAST CHICKEN



Spicy Roast Chicken image

You can also do this delicious, spicy chicken dish with chicken pieces instead of a whole chicken. Another option is cooking on the bbq (it's terrific!). The chicken needs 1 day in the marinade for best flavour.

Provided by evelynathens

Categories     Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 1/2 tablespoons oyster sauce
2 tablespoons soy sauce
1 1/2 tablespoons ketchup
1 1/2 tablespoons packed light brown sugar
2 tablespoons minced garlic
1 1/2 tablespoons minced peeled fresh ginger
5 small shallots, minced
1 1/2 teaspoons hot chili paste
4 1/2-5 lbs chicken
steamed rice (to accompany)

Steps:

  • For marinade: In a large bowl, stir together marinade ingredients.
  • Rinse chicken inside and out and pat dry completely.
  • Remove excess fat from chicken and prick skin all over with a fork so that marinade can penetrate.
  • Add chicken to marinade and rub inside and out to coat.
  • Marinate chicken, covered and chilled, at least 4 hours and up to 1 day (closer to a day is better for flavour).
  • Preheat oven to 425F and line your roasting pan with aluminum foil.
  • Arrange chicken, breast side down, and pour marinade over it.
  • Roast chicken in middle of oven 30 minutes.
  • Turn chicken breast side up and baste with pan juices.
  • Roast chicken, basting occasionally, 40 minutes or more, until cooked through and skin is golden-brown. (If you find chicken is getting too dark, tent loosely with aluminum foil).
  • Let chicken stand, loosely covered, 10 minutes before carving.
  • Skim fat off juices and serve with chicken and steamed rice.

Nutrition Facts : Calories 1155.2, Fat 77, SaturatedFat 22, Cholesterol 382.7, Sodium 1526.6, Carbohydrate 13.1, Fiber 0.3, Sugar 6.6, Protein 96.9

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