Cajun & Creole

Cajun Roast Chicken

Name: Cajun Roast Chicken
Total time: 90 min
Yield: 4 servings
Cuisine: Cajun & Creole
Ingredients: 1 whole chicken (4-5 lbs), patted dry; 1/4 cup unsalted butter, softened at room temperature; 2 tbsp Cajun or Creole seasoning blend; 1/2 lemon, 1/2 onion, 3 cloves garlic (for stuffing); 1 tbsp olive oil

A whole bird rubbed inside and out with cayenne, paprika, garlic, and thyme, then roasted until the skin crackles and the juices run spice-scented and golden.

90 minutes

Serves 4

Dinner

Contains common allergens

Dairy

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Instructions

6 steps

1
Preheat your oven to 400°F (200°C). Thoroughly pat the entire chicken dry with paper towels to ensure crispy skin.

2
In a small bowl, mix the softened butter with 1 tablespoon of the Cajun seasoning to create a compound butter.
3
Gently separate the skin from the chicken breast with your fingers, and rub the seasoned butter directly onto the meat under the skin.
4
Stuff the cavity of the chicken with the lemon half, onion half, and garlic cloves. Tie the legs together with kitchen twine.
5
Rub the outside of the chicken with olive oil and generously coat it with the remaining Cajun seasoning.
6
Roast in the oven for 1 hour and 15 minutes, or until the juices run clear and a meat thermometer inserted into the thickest part of the thigh reads 165°F. Let rest for 10 minutes before carving.

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