Stupid-Easy Recipe for Southern Cajun Spice Roasted Chicken (#1 Top-Rated)

  

A homemade blend of Cajun spices make this Southern Roasted Chicken one of the most flavorful chickens you may ever eat.

Satisfy your sweet tooth with this easy-to-make recipe for Southern Cajun Spice Roasted Chicken.

1. Info for Southern Cajun Spice Roasted Chicken

  • Cook Time: 1 hr 40 min
  • Total Time: 1 hr 40 min
  • Servings: 4
  • Calories: 567 kcal

2. Ingredients for Southern Cajun Spice Roasted Chicken

  • 1 whole roasting chicken (4-5 lb.)
  • 2 tsp. salt
  • Black pepper
  • 1 Tbsp. butter (softened)
  • 1 Tbsp. olive oil
  • 2 tsp. paprika
  • 1/2 tsp. dried thyme leaves
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried parsley
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. cumin
  • 1/4 cayenne pepper (to taste)
  • 1 tsp. brown sugar
  • 1 handful fresh parsley
  • 1/2 lemon

3. Directions:

  1. Preheat the oven to 425°F.
  2. Line a baking sheet with aluminum foil, and position a wire rack in the pan.
  3. Remove and discard the giblets from the cavity of the chicken.
  4. Liberally season the chicken inside and out with the salt and black pepper.
  5. Stir the softened butter and olive oil together until mostly combined. With clean hands, rub the mixture all over the surface of the chicken and under the breast skin.
  6. Place the chicken on the wire rack breast side up. Tie the legs together with kitchen twine, and tuck the wing tips beneath the body of the chicken.
  7. Whisk together the spices and sugar. Evenly sprinkle the top of the chicken with the mixture so that the breast, thighs and wings are generously coated.
  8. Place the parsley and lemon half in the cavity of the chicken.
  9. Roast the chicken on middle rack of oven until the thickest part of the breast reaches an internal temperature of 160°F, 60-80 minutes.
  10. Check to see that chicken is done. Remove from oven or add time as needed.
  11. Allow chicken to rest for 10 minutes before serving. Leftovers may be refrigerated for 3-4 days or frozen for up to 2 months.

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