Cajun Spatchcock Chicken

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Spatchcocking a chicken is the easiest way to quickly roast the bird. Spatchcocking means removing the spine, and then flattening the chicken by cracking the breast bone. It roasts flat on a baking sheet for even cooking throughout the bird.…

Spatchcocking a chicken is the easiest way to quickly roast the bird. Spatchcocking means removing the spine, and then flattening the chicken by cracking the breast bone. It roasts flat on a baking sheet for even cooking throughout the bird. See how we made this recipe by clicking the video play icon to see our short instructional video. We served this recipe with Cajun rice and beans to make a delicious Cajun meal. Enjoy!

Ingredients

Prep Time

25 min

Total Time

1 hr 15 min

Yield

Feeds 2 to 4
  • 1 Whole Chicken
  • 1 Tbsp Vegetable Oil
  • Cajun Seasoning
  • Salt ( if your seasoning blend doesn't contain salt)

Directions

  • 1

    Spatchcock the chicken by removing the back bone, and flattening the chicken. Place the chicken skin side up on a wire rack over a foil lined baking sheet. Watch our video instructions, or click here to see detailed spatchcocking instructions.

  • 2

    Drizzle vegetable oil on the chicken, then season generously with Cajun seasoning. If the seasoning blend doesn’t have salt in it, also season with salt. Rub the mixture into the skin, and make sure the entire breast side of the chicken is covered with seasoning.Place into an oven preheated to 450ºF  and roast for approximately 50-60 minutes, until the breast of the chicken reaches 165ºF.

  • 3

    Once the breast reaches 165ºF, remove from the oven, and let rest for 10 minutes, then carve the chicken for serving. Enjoy!


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