Blasted Chicken!!!!!

"This will be very brown and crispy, the juiciest chicken you ever ate! Simple and so good!"
photo by Nikki Kate photo by Nikki Kate
photo by Nikki Kate
photo by Nikki Kate photo by Nikki Kate
Ready In:
1hr 40mins




  • 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!

Questions & Replies

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  1. We don't eat a lot of chicken in our house (big red meat-eaters!). I have made this twice now in 2 weeks, once with a 6.5lb chicken and then with a 3lb chicken. I seasoned it with the s&p, and some Weber's Garlic & Herb Seasoning. I placed it breast side down, as stated....and left it alone in the oven. No peeking, no basting? I LOVE this recipe! I did buy myself a hot-lick meat thermometer last month to survive the Christmas ham, and I used it both times instead of timing it. The 6.5lb took somewhere around 1hr 45 min, the 3lb about an hour. I take them out when internal temp reaches 175 deg, and it raises 5 deg while it rests for a perfect 180 degs. The kitchen gets a little smokey, but the chicken is fantastic!
  2. My family loves this chicken. I've been making my chicken this way for a little over a year now. Very delicious and very easy to prepare. The only change I make is that I don't put my chicken in breast side down. I always put my chicken breast side up. It's one of the few ways I can get my DS to eat meat!! My DS loves the skin and I tell him he has to eat his chicken first before he can have the skin.
  3. I watched this recipe being demonstrated on the Sara Moulton show and this site is the only one that comes even close to the actual show and not what I have been seeing in other recipe sites. The actual temp of the oven was 500 and the chicken was slathered in butter, salted, peppered and cooked breast side down for the first half of cooking. The reason: To keep the breast from drying out! This is a great recipe and will now try it with a 6 lb bird.
  4. OMG, this is the moistest, best chicken I have ever made!!!! The skin was crispy and the meat was sooooo moist and juicy. I will try it on a rack next time in an attempt to get crisper skin on the breast. I've heard of roasting the bird upside down before so the juices run down into the breast as it cooks, but this is the first time I've done it. I may never cook a bird breast-up again!!! Now, how to adjust time/temp for the upcoming Tgiving turkey?!!?!
  5. Very easy and the chicken came out tasty. I cooked it breast side down like suggested, and since there was no roasting rack, that meant the breast sat in the liquid that was created and helped keep it moist (I think.) I also used the spices from 133516 as a rub under the skin and they were delicious. In addition I put garlic cloves in the pan as suggested in 273589 but the heat was too high in this recipe and about half the cloves burned. The other half tasted great though!


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