Speedy Roast Chicken

    1 hour 15 mins

    A well-seasoned chicken is cooked at a high heat for a speedy roast that leaves the bird moist and flavourful.

    765 people made this

    Serves: 8 

    • 1 whole chicken
    • 1 tablespoon (15ml) olive oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon paprika
    • 1/8 teaspoon cayenne pepper

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 230 C.
    2. Rinse chicken thoroughly inside and out under cold running water. Pat dry with kitchen towel
    3. Put chicken into a small roasting pan. Rub with olive oil. Mix the spices together and rub into the chicken skin.
    4. Roast the chicken in the preheated oven for 20 minutes. Lower the oven temperature to 200 C and continue roasting for 40 minutes, to a minimum internal temperature of 85 C, or until the juices run clear. Remove from oven and set aside for 10 to 15 minutes before serving.

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    Reviews in English (664)


    First: I had no smoking ANY time I've made this, and I usually cook the chicken 20 min on 500, 20 min on 475, and 20 min on 425. Second: GREAT spice. Double it and rub it UNDER the skin (then get rid of the skin - no one needs it anyway). Third: You only need to cook chicken to an internal thigh temp of 165, then remove, cover, and let sit for 15 min. If you cook to 180 you have a higher chance of drying it out (this is not bogus, it's from the USDA's wesite) Forth, and MOST important: COOK THE CHICKEN BREAST DOWN! You will not BELIEVE how amazing the breast meat is. I mean, better than dark meat usually is moistness wise. The skin on the breast won't brown or look pretty...but we're not eating that anyway, right? If you have to have a crispy breast flip it over for the last 15 min of cooking.  -  26 Feb 2008  (Review from Allrecipes US | Canada)


    I was surprised this was as good as it was because of the combination of spices, but it was truly yummy. Like others suggested, I doubled the olive oil and the spices for a 4.5 lb. bird. I also greased the baking dish a bit, but realized after the fact it wasn't really necessary. Instead of sprinkling the spices on top of the chicken, I brushed the entire bird with olive oil and rubbed the spices all over it. I cooked it an additional 30 minutes because of the larger bird, and it came out perfect. I brushed the bird with a bit more olive oil toward the end as well. I threw chunky potatoes (all I had were idaho bakers, but they still came out great) in the pan during the last 40 minutes with chunks of onion, and brushed them well with more olive oil and sprinkled them with granulated garlic and salt. They were so good, it was amazing, I'd never roasted potatoes that way before. I never covered the bird or the potatoes - it was delish. I highly recommend this recipe - it was easy and very tasty.  -  25 Feb 2007  (Review from Allrecipes US | Canada)


    Great spices. I cooked this in an oven bag and added a bit of water to the bag to make a great gravy with the juices and the flour you have to add to the bag (so it won't burst) and it turned out really tender. The meat just fell off the bone the longer I cooked it. I've found that OVEN BAGS are the key to roasting meat.  -  30 Jul 2003  (Review from Allrecipes US | Canada)