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Old 08-19-2006, 10:21 AM   #1
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Join Date: Aug 2006
Location: North of Boston
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Fridge to oven in less than 10

Fell victom these high heat birds.... I'll take a whole chicken to the sink, hack the backbone out, crack it open, clean it out good, put it in a pan, Spice it, and toss it into a 450 degree cold oven for an hour and 15 minuites. We eat three or four of these a week in the winter when a hot oven is inviting. Gotta love "High Heat Chicken"! Anybody esle do these?


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Old 08-19-2006, 12:15 PM   #2
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I roast a whole chicken at 500 F. A 4-5 pound chicken takes less than 45 minutes.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 08-19-2006, 12:39 PM   #3
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That would be me too, ANdy.
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Old 08-19-2006, 04:48 PM   #4
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Here's a variation you might want to try when you have a few extra minutes. This is usually done on the grill, but I would think it would be fine in your cast iron fry pan.

Grilled Butterflied Chicken with Rosemary, Lemon & Garlic

1 teaspoon lemon zest (about 1/2 lemon)
1 teaspoon minced fresh rosemary
1 large clove garlic, minced or pressed
1/2 teaspoon salt
1/4 teaspoon ground pepper

1 3-pound butterflied chicken

3 tablespoons lemon juice (1 large lemon)
3 tablespoons olive oil

Mix zest, rosemary, garlic, salt and pepper together and stuff under skin of chicken breast, legs, and thighs.

Put chicken in a 1-gallon plastic Ziploc bag. Mix lemon juice and olive oil until blended and pour in bag. Squeeze out as much air as you can and seal bag. Marinate in refrigerator for 2 to 24 hours, turning it over when you think of it.

Grill about 12 to 15 minutes per side over medium heat. Should have nice deep grill marks.
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