Best 4 Kittencals Best Blasted Rapid Roast Whole Chicken Recipes

Craving a juicy, flavorful, and crispy chicken? Look no further than Kittencal's Best Blasted Rapid Roast Whole Chicken! This exceptional dish, featured in the renowned Alice's Recipe blog, guarantees a culinary experience like no other. Kittencal, the mastermind behind this recipe, has crafted a unique method that utilizes the power of an air fryer to achieve perfectly cooked chicken in record time.

Indulge in the tantalizing aroma of roasted chicken infused with a blend of aromatic herbs and spices. The chicken's skin, kissed by the intense heat of the air fryer, develops a golden-brown crispiness that shatters upon every bite, revealing tender and succulent meat within. Prepare to be amazed by the symphony of flavors dancing on your palate, leaving you craving for more.

But that's not all! This article also presents a collection of additional delectable chicken recipes, each offering a unique twist on this classic dish. Discover the secrets of creating fall-off-the-bone chicken in your slow cooker with the succulent Slow Cooker Whole Chicken recipe. Experience the vibrant flavors of the Mediterranean with the tantalizing Mediterranean Roast Chicken, bursting with the goodness of sun-dried tomatoes, olives, and feta cheese.

If you prefer a healthier option, the Air Fryer Lemon Pepper Chicken is sure to satisfy your cravings. This guilt-free indulgence combines the zesty zing of lemon and the subtle warmth of black pepper to create a dish that is both flavorful and figure-friendly. And for those seeking a classic comfort food experience, the comforting Chicken and Dumplings recipe offers a hearty and nostalgic meal.

With Kittencal's Best Blasted Rapid Roast Whole Chicken as the centerpiece, this article is a treasure trove of delectable chicken recipes that cater to diverse tastes and preferences. Prepare to embark on a culinary journey that will leave you craving more.

Here are our top 4 tried and tested recipes!

KITTENCAL'S BEST BLASTED RAPID-ROAST WHOLE CHICKEN

Kittencal's Best Blasted Rapid-Roast Whole Chicken image

I got this from a site a few years back! I use it all the time and it is soo good! Kind of like a rotisserie Chicken from store! You will Love it

Provided by Mandy Bidwell

Categories Roasts

Time 1h20m

Number Of Ingredients 9

Ingredients

1 whole chicken (3-3 1/2 lbs)
2 Tbsp oil
2 Tbsp butter
1 1/2 Tbsp lemon juice
1 1/2 Tbsp seasoning salt
1 tsp garlic powder
1/2 tsp black pepper
1/8 tsp cayenne (optional)
1 lemon or onion, poke holes in

Steps:

1. Rinse the chicken inside and out well under cold water, then pat dry using a paper towel. In a small bowl mix the lemon juice with oil and melted butter until blended, then rub all over the chicken. Using clean hands rub the inside and outside of the chicken with seasoned salt, garlic powder, black pepper and cayenne (you can season the chicken under the skin also if desired). Place the lemon/s inside the cavity. Place the chicken into a baking dish (you can place the chicken onto a small roasting rack if desired and you may want to add in a little water to the pan to prevent smoking). Using cotton string tie the legs together tightly. At this point you may cover and refrigerate for up to 6 hours (not more than that or the acid in the lemon juice will start to "cook" the chicken). Set oven to 450 degrees F. Roast the chicken at 450 degrees for 20 minutes, then reduce the heat to 400 degrees and continue roasting for about 40 minutes (or until the internal temperature reaches about 175 to 180 degrees F. about 1 hour or a little less) Cover with foil and let sit for 15 minutes before slicing (do not slice before that time or the juices will flow out!).

KITTENCAL'S BEST BLASTED RAPID-ROAST WHOLE CHICKEN

Kittencal's Best Blasted Rapid-Roast Whole Chicken image

Blasting with high heat will shrink the skin and seal in all the juices to create an extremely moist and tender chicken with lovely crispy skin - and it will be on your table in about an hour. This method will also work with a larger chicken, but cooking time will need to be increased. You may adjust all seasonings to taste. If you are not a lemon lover, then you may omit the lemon juice. You really can use whatever seasoning that you like for this. I like to use seasoned salt. Make certain to use a fork and poke holes all over in the lemon, then place it into the cavity of the chicken. Roast roast as stated. The chicken with be moist and have a faint lemon flavor. For more of my tried-and-true recipes, visit my food blog at www.kittencalskitchen.com.

Provided by Kittencalrecipezazz

Categories Whole Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 whole chicken (about 3 to 3-1/2 pounds)
2 tablespoons oil
2 tablespoons melted margarine or 2 tablespoons butter
1 1/2 tablespoons lemon juice (can use more lemon juice if desired)
1 1/2 tablespoons seasoning salt (or use as much as desired)
1 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper (optional)
1 whole lemon (poked all over with holes using a fork, can use 2 small lemons, if you don't have any lemons an onio)

Steps:

Rinse the chicken inside and out well under cold water, then pat dry using a paper towel.
In a small bowl mix the lemon juice with oil and melted butter until blended, then rub all over the chicken.
Using clean hands rub the inside and outside of the chicken with seasoned salt, garlic powder, black pepper and cayenne (you can season the chicken under the skin also if desired).
Place the lemon/s inside the cavity.
Place the chicken into a baking dish (you can place the chicken onto a small roasting rack if desired and you may want to add in a little water to the pan to prevent smoking).
Using cotton string tie the legs together tightly.
At this point you may cover and refrigerate for up to 6 hours (not more than that or the acid in the lemon juice will start to "cook" the chicken).
Set oven to 450 degrees F.
Roast the chicken at 450 degrees for 20 minutes, then reduce the heat to 400 degrees and continue roasting for about 40 minutes (or until the internal temperature reaches about 175 to 180 degrees F. about 1 hour or a little less).
Cover with foil and let sit for 15 minutes before slicing (do not slice before that time or the juices will flow out!).

BLASTED CHICKEN!!!!!

Blasted Chicken!!!!! image

Make and share this Blasted Chicken!!!!! recipe from Food.com.

Provided by DoryJean54

Categories Whole Chicken

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 (4 lb) whole chickens
salt
pepper
seasoning, what ever you like

Steps:

Wash and season chicken.
Place in a baking pan sprayed with Pam.
Place chicken breast side down in a 425* preheated oven.
Do not cover it.
Do not open oven door once you put it in!
Bake 1 hour and 15 minutes.
Take out of oven and let sit for 10 minutes.
Enjoy!

KITTENCAL'S BEST JUICY WHOLE ROASTED CHICKEN

Kittencal's Best Juicy Whole Roasted Chicken image

Follow this recipe and you will have the best juiciest roasted chicken on the planet, a larger roasting chicken may be used and this also works well with a small turkey with cooking times adjusted --- plan ahead for best flavor if using seasoned salt the chicken should chill overnight if using white salt there is no need for chilling time --- OPTIONAL get a lemon or two, use a fork and poke full of holes, then place into the cavity of the chicken, roast as stated, the chicken will be moist and have a faint lemon flavor.

Provided by Kittencalrecipezazz

Categories Whole Chicken

Time P1DT1h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 1/2-4 lb) whole chickens
1/4 cup warm melted butter
3 tablespoons vegetable oil
1 tablespoon seasoning salt (can use less)
2 teaspoons garlic powder (use if you are a garlic-lover or use onion powder) (optional)
fresh ground black pepper (to taste)
2 tablespoons cold butter, divided
1 onion (cut into quarters)
1 large celery rib, coarsley chopped (can use a large whole lemon or two in place of the celery, see option on recipe heading)
2 (10 ounce) cans reduced-sodium chicken broth (makes a good base for gravy and stops the drippings from burning, can use more if desired)

Steps:

Wash chicken well with cold water inside and out.
Pat dry using paper towels.
In a bowl mix together 1/4 cup melted butter with vegetable oil, then rub all over the outside of the chicken.
Season the inside of the chicken with salt and black pepper.
Season the outside of the chicken with seasoned salt, black pepper and garlic powder (if using).
Place the chicken into a glass dish; cover top of the dish tightly with plastic wrap.
For best flavor cover with plastic wrap and refrigerate overnight.
Stuff onion quarters, chopped celery and/or a whole lemon/s and 2 tablespoons cold cubed butter into the cavity of the chicken, then tie legs together with butcher's twine or heavy cotton string.
Place the chicken on a rack in a roasting pan (for extra juicy breast place breast side down on rack).
Pour the low-sodium chicken broth into bottom of the roasting pan (keeps drippings from burning and makes a good base for gravy).
Tent loosely with heavy foil.
Set oven to 350°.
Roast for about 1 hr and 10 minutes, basting with juice/liquid from the bottom of the roasting pan.
Uncover and roast for about 20 minutes more (uncovered) or until internal temperature reaches 180°.
Remove from oven and let rest (covered with foil) for about 20 minutes before carving.

Nutrition Facts : Calories 555.2, Fat 46, SaturatedFat 16.1, Cholesterol 155.3, Sodium 255.2, Carbohydrate 3.2, Fiber 0.5, Sugar 1.1, Protein 31.6

Tips:

Choose a whole chicken that is 3 to 4 pounds in size. This will ensure that it cooks evenly in the air fryer.
Pat the chicken dry with paper towels before seasoning it. This will help the seasonings adhere to the chicken and prevent it from becoming soggy.
Season the chicken generously with salt, pepper, and your favorite herbs and spices. Be sure to coat the chicken evenly inside and out.
Place the chicken in the air fryer basket breast side up. This will help the chicken cook evenly and prevent it from sticking to the basket.
Cook the chicken at 360 degrees Fahrenheit for 30 minutes, then flip it and cook for an additional 30 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
Let the chicken rest for 5 minutes before carving it. This will help the juices redistribute throughout the chicken and make it more tender.

Conclusion:

The Kittencal's Best Blasted Rapid Roast Whole Chicken is a delicious and easy-to-make recipe that is perfect for a weeknight meal. The chicken is cooked to perfection in the air fryer, and it is full of flavor. This recipe is sure to become a family favorite.