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Blasted Chicken Recipe

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This recipe for Blasted Chicken, by , is from Friends & Family Favorites Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janice Ward
Added: Wednesday, March 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 whole fryer chicken (about 4 pounds is best)
Salt & pepper, or any seasoning that you prefer*


*For Lemon-Rosemary Roast Chicken, mix the following and rub on chicken before baking:

2 teaspoons Lawry'sŪ Seasoned Salt
2 teaspoons whole dried rosemary, crumbled
1 teaspoon Lawry'sŪ Lemon Pepper

Directions:
Directions:
Prepare chicken by washing it and rubbing a seasoning on it. I just rub salt and pepper on mine.

Preheat oven to 425° F.

Place chicken breast side down in a 9 X 13" baking pan that has been sprayed with cooking spray. Center the chicken in the baking dish and DO NOT cover it. DO NOT open the oven door once you put it in to bake until 1 hour and 15 minutes has elapsed.

Take the chicken out and let it sit for about 10 minutes before serving. It will be very brown and the juiciest chicken you have ever put in your mouth.

IMPORTANT NOTE: A few people have reported that there was a significant amount of smoke from their oven when baking this chicken, so keep a watchful eye while cooking. I personally have not had this problem.

Personal Notes:
Personal Notes:
This tastes like store-bought rotisserie chicken, only better.

 

 

 

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