Rapid Roast Chicken

Nothing beats the succulent goodness of homemade roast chicken, but who has the time? If you want to get out of the kitchen in less than an hour, try this quick and easy recipe.

Recipe courtesy of Shirley Fan

Rapid Roast Chicken

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    3-4 pound chicken, room temperature 1/4 teaspoon freshly ground black pepper
    1 teaspoon kosher salt


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    • 1

       Preheat the oven to 475°F. When the oven is ready, heat a cast iron pan large enough for the chicken on the middle rack for 15 minutes.

    • 2

      Rinse the chicken under cool water. Drain and pat dry with paper towels. 

    • 3

      Tie the legs together with kitchen twine, and tuck the wing tips under the bird. Season with salt and pepper.

    • 4

      Open the oven and carefully pull the middle rack out with the heated pan. Place the chicken breast-side-up in the pan and push the rack back in the oven. Roast for 30 to 40 minutes or until a thermometer inserted into the thickest part of the leg registers 160°F and the juices run clear. Baste with juices once or twice, if desired. Let rest for 15 minutes before carving.


    To get your bird on the table fast, choose one that isn’t too big – for every pound, it typically takes 10 minutes of roasting. Before cooking, remove the chicken from the refrigerator and let it stand at room temperature for 30 minutes. This will take the chill off the bird so it won’t need more time in the oven. Also, use a preheated cast iron pan or Dutch oven, which will retain more heat than other pans and help accelerate the cooking.

    Lemon-Garlic Chicken: Stuff 1 quartered lemon, 5 cloves garlic, and 5-7 fresh thyme sprigs into the chicken. If you have any remaining, scatter around the chicken. Season with salt and pepper.

    Five-Spice Chicken: Rub 1 to 2 teaspoons of Chinese five-spice powder over the chicken before seasoning with salt and pepper.

    Pesto Chicken: Rub 1 to 2 tablespoons of prepared or homemade pesto around the chicken before roasting.

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