Cajun Roasted Chicken

🧂 Ingredients

• 1 3-4 lbs. Whole Chicken
• 2 tablespoon Cajun Seasoning

  low salt content
• 1 teaspoon Sazon seasoning

  optional
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 tablespoon Paprika
• 1 cup Melted butter

  unsalted, divided
• 1 teaspoon Thyme
• 1 tsp Garlic powder
• 1 teaspoon Chicken bouillon
• 1 tsp Onion Powder
• 2 teaspoon Parsley

  dried
• 1 tablespoon Hot Sauce
• Few slices of carrots, celery sticks and onion for the base of the pan.

Instructions

• 1 Preheat the oven to 375℉ and lightly grease the baking dish.
• 2 Remove the chicken from the brine (if used). I soaked mine in brine overnight.
  You can also season without brining. Check the brine recipe in the notes. Rinse
  and pat dry with a paper towel.
• 3 Using kitchen shears or a sharp knife, cut along both sides of the backbone to
  remove it completely. This will allow the chicken to be flattened for more even
  cooking. After removing the backbone, press down firmly on the breastbone to
  flatten the chicken. You should hear a small crack when the chicken is fully
  flattened. This is called Spatchcocking. Use a fork to poke the chicken all
  over, this is to make the spices penetrate the meat.
  
  Note: You can also choose not to spatchcock the chicken.
• 4 Combine all the ingredients in a small bowl and stir, except the ¼ cup of the
  melted butter and hot sauce.
• 5 Rub the chicken all over with ¼ cup melted butter to help the seasoning stick.
  Generously rub the seasoning all over the chicken, making sure to coat both
  sides and under the skin if possible (gently loosen the skin with your fingers).
  
  Note: If you didn't use brine, allow to marinate for 2 hours - overnight. If you
  used brine, roast immediately.
• 6 Arrange the carrots, celery and onions in the bottom of the roasting pan or
  skillet, forming a bed for the chicken. This adds flavor and helps keep the
  chicken elevated, so the heat circulates evenly around the bird.
• 7 Place the spatchcocked chicken on top of the carrots, celery, and onions,
  skin-side up.
• 8 Roast in the oven (bake option) at 375℉ for 1 hour 30 minutes. Combine the
  remaining ¼ butter and hot sauce and baste the chicken often (every 10-15
  minutes)
• 9 Once the chicken is cooked and the internal temperature reaches 165°F (74°C),
  remove the roasting pan from the oven. Let the chicken rest for 10-15 minutes,
  then cut and serve.

Nutrition Info