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Spicy Rapid Roast Chicken

Spicy Rapid Roast Chicken

Well-seasoned chicken is blasted with high cooking heat for a speedy roast that still leaves the bird moist and flavorful.

Author: Sunday Table1

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 8 servings

Calories: N/A per serving

Ingredients

  • 1 - 1 (3 pound) whole chicken
  • 1 tablespoon - 1 tablespoon olive oil
  • ¼ teaspoon - 0.25 teaspoon salt
  • ¼ teaspoon - 0.25 teaspoon ground black pepper
  • ¼ teaspoon - 0.25 teaspoon dried oregano
  • ¼ teaspoon - 0.25 teaspoon dried basil
  • ¼ teaspoon - 0.25 teaspoon paprika
  • ⅛ teaspoon - 0.125 teaspoon cayenne pepper

Instructions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
  3. 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.
  4. 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

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