Say goodbye to boring, dry bone in chicken with this flavor packed, one sheet Cajun chicken. This spatchcock chicken turns out juicy, and boldly flavored in every bite.
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Cajun Chicken
If your family does not like bone in whole chicken like mine, try this recipe, it is a game changer. Spatchcocking chicken makes it come out so juicy and flavorful - I wish I made this sooner! So much better than roasted whole chicken!
OPTIONAL - I made a cajun gravy out of the pan drippings which came out amazing - very citrusy from the lemon - not a cajun thing but a nice touch and adds flavor (2 tablespoon butter, 2 tablespoon flour, Pan drippings (strained) about ¼ cup, ¼ to ½ cup chicken broth (if more liquid is needed).
Pro Tip
The touch of brown sugar helps the skin caramelize and adds a subtle depth of flavor. If you prefer a completely savory Cajun chicken, you can leave it out — the recipe will still turn out delicious.
Ingredients
Cajun Roasted Chicken
Ingredients
- 1 whole chicken 5-6 lbs (2.3–2.7 kg)
- 3 Tablespoons unsalted butter slightly melted and cooled (42g)
- 3 garlic cloves minced (about 3 tsp)
- 1 ½ teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 ½ teaspoon dried oregano divided
- 1 ½ teaspoon dried thyme divided
- ½ teaspoon cayenne pepper
- ½ teaspoon brown sugar optional
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- 1 medium sweet onion sliced
- 1 large lemon sliced
- 1 ½ pounds baby potatoes halved
- 2 Tablespoons olive oil
Instructions
- Preheat the oven to 400°F. Use parchment paper to line a sheet pan or use tin foil with non-stick spray. Remove chicken from the refrigerator and let it sit at room temperature while the oven preheats.
- In a large bowl, toss onion slices, halved baby potatoes with olive oil, ½ teaspoon of the oregano and ½ teaspoon of thyme. Place the lemon slices on your prepared sheet pan. Spread the mixture of onion and potatoes evenly onto the lemons. Set aside.
- To make the cajun butter, take a small bowl with the melted butter and add in garlic, smoked paprika, chili powder, remaining oregano and thyme, cayenne, brown sugar (if using), salt, and black pepper. Set aside.
How to Spatchcock a Chicken:
- Take the chicken out of the packaging and clean out the cavity. Use a couple of paper towels to absorb any moisture from the chicken and pat dry.
- Place the chicken breast side down on a cutting board. Using a sharp knife or poultry/kitchen shears, cut along the spine from the bottom to the top. Repeat on the other side, thus removing the backbone. Save or discard the backbone.
- Turn the chicken over. Using a sharp knife cut the cartilage between the breasts to help flatten it.
- Flip the chicken back over so it is cut side down on the cutting board. Place your hand on the chicken breast and your second hand on top of your first hand. Push the chicken breast bone down until it cracks and lays flat.
- Carefully place chicken on a rack over the aromatics. Brush Cajun butter over the entire chicken, including under the skin if you would like to.
- Roast for 60–75 minutes, checking at 50 minutes, until the thickest part of the breast hits 165°F. Take out of the oven and let it rest for 5 to 10 minutes before slicing and serving with the roasted potatoes and onions.
Notes
- Allow the chicken to come to room temperature (about 20 to 30 minutes) which will help it roast more evenly.
- Score the chicken with a sharp knife first and then cut along the spine with kitchen shears, this makes taking the backbone easier.
- For easier cleanup, you can cover the roasting rack with tin foil. Poke holes in it to allow for air flow.
- Use fresh oregano and thyme in place of dried if you wish. Use double the amount of fresh herbs in place of dried.
- A smaller 3-4 lb chicken can be used as well. Check the internal temperature about 40 minutes in.
Nutrition
How to Make Cajun Chicken
In a large bowl, toss the onion slices and halved baby potatoes with the olive oil, ½ teaspoon of the oregano, and ½ teaspoon of the thyme.
Scatter the lemon slices directly onto your prepared sheet pan, then spread the potato and onion mixture evenly over the top. The lemons will roast underneath, releasing their incredible juices and infusing the entire dish.
In a small bowl, combine the slightly melted butter, minced garlic, smoked paprika, chili powder, the remaining oregano and thyme, cayenne, brown sugar (if using), salt, and black pepper. Stir until it forms a fragrant, spiced paste. Set aside.
How to Spatchcock a Chicken: Don't be intimidated! It’s easier than it sounds.
Place the chicken breast-side down on a stable cutting board. Using sharp kitchen shears or a sturdy knife, cut along one side of the backbone, from the tail to the neck. Repeat on the other side to remove the backbone entirely. (You can save this for stock!)
Flip the chicken over so it’s now breast-side up. Use the heel of your hand to press down firmly on the breastbone until you hear a slight crack. This flattens the chicken beautifully.
Now place the spatchcocked chicken on a roasting rack set over the potatoes and onions on your sheet pan. Using a brush or spoon, slather the Cajun butter all over the chicken skin. For the ultimate flavor infusion, gently lift the skin and spread some of the butter directly onto the meat.
Roast for 60–75 minutes, or until the thickest part of the breast hits 165°F.
FAQs
Leftover cajun spatchcock chicken can be wrapped in an airtight container and stored in your refrigerator for up to 3 days. To reheat, you can place it in your microwave or oven (prefered method) until warm throughout.
Instead of using your own seasoning blend, you can use a store-bought cajun or creole seasoning. Swap out baby potatoes with baby carrots or sweet potatoes in the aromatics side dish. Skip the brown sugar if you would like a no sugar recipe.
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