High Temperature Roasted Chicken or Turkey

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Chicken and photo by Liz © Sarah Phillips

So easy to make! DELICIOUS! The chicken or turkey meat gets infused with flavor from the lemons or apples. It's fab! The high baking temperature is the key to getting the most tender and juicy poultry. plus buying a good all-natural chicken or turkey! I also roast all of my meat and poultry using high temperatures for the most tender recipes. 

1 or 2 roasting chickens, any size; I use the organic / all-natural ones for the best flavor - Murray's brand comes to mind
1 or 2 lemons, cut in quarters or 1 Granny Smith apple, cut into quarters - you do not need to peel or core or remove seeds. Granny Smith are essential because they have the best flavor.
1 fresh rosemary sprig, optional - do not substitute with ground rosemary.
Lots of Old Bay Seasoning
Nonstick cooking spray (not the kind with flour) or olive or canola oil

1. Preheat oven to 475 degrees F. (Yes, you read it right!)

2. Stuff roasting chicken with lemons or apples. If using a lemon, I squirt some of the juice in the cavity! Optionally stuff with fresh rosemary sprig. Spray outside of chicken with cooking oil spray or rub with olive oil or canola oil. Liberally coat with Old Bay Seasoning!

3. Place chicken in roasting pan covered in foil. Pour some water in the bottom. Just a small amount so the pan won't smoke or burn during baking. Don't have the chicken swimming in water.

4. Bake until done. I have never timed it! Sorry! I think it takes an hour or about 1 1/2 hours?? I have made it so many times, I just have the timing down, but have never officially timed it!

To tell if a chicken is done, pierce dark meat thigh with a fork. The juice should run clear. The drumstick should fall off the chicken or become loose when moved.

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