Cajun Roasted Chicken
This Cajun Spatchcock Chicken is full of bold flavor. Spatchcocking the chicken helps it to roast evenly, and the Cajun butter seasoning is infused into every bite. Served with roasted potatoes, onions, and lemon slices, it’s a complete meal made on one sheet pan.
Servings: 4 Servings
Calories: 725kcal
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
Calories: 725kcal | Carbohydrates: 41g | Protein: 40g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1034mg | Potassium: 1272mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1189IU | Vitamin C: 56mg | Calcium: 96mg | Iron: 5mg