Cajun Roasted Chicken

Name: Cajun Roasted Chicken
Total time: PT1H45M15M
Yield: 6
Ingredients: Ingredients Rub 2 teaspoons smoked paprika 1/4 teaspoon cayenne 2 teaspoons dried thyme 2 teaspoons garlic granules 1 teaspoon oregano 1/2 teaspoon cumin 1 teaspoon fresh lemon zest 1 teaspoon black pepper 1 teaspoon salt Chicken 1 whole chicken Olive oil 4 ribs celery 1 large onion 1 small carrot 1 small lemon, quartered Kitchen string

By:

Robin Asbell

Recipe Information

Total Time:

1 hour 45 minutes; 15 minutes active

Servings:

Smoked paprika adds the smokiness of grilling without ever firing up the grill in this roasted Cajun spiced chicken.

Cajun spice is a medley of all the flavors of Louisiana. In this version, smoked paprika adds the smokiness of grilling without ever firing up the grill. This makes enough spice rub for two chickens, or save half for another night, and rub it on a fish filet.

Ingredients

Rub

2 teaspoons smoked paprika
1/4 teaspoon cayenne
2 teaspoons dried thyme
2 teaspoons garlic granules
1 teaspoon oregano
1/2 teaspoon cumin
1 teaspoon fresh lemon zest
1 teaspoon black pepper
1 teaspoon salt

Chicken

1 whole chicken
Olive oil
4 ribs celery
1 large onion
1 small carrot
1 small lemon, quartered
Kitchen string

Preparation

Preheat the oven to 400°F.
Mix spices and reserve (rub recipe makes enough for two chickens, or reserve remaining spices for future use).
Cut celery, onion and carrot in 1-inch chunks. Scatter celery, onion and carrot in a roasting pan and drizzle them with olive oil. Stuff chicken with lemon quarters and tie legs together with kitchen string (video instructions on how to truss a chicken), place on the vegetables in pan and tuck wings under. Drizzle the chicken with olive oil and rub all over, then sprinkle on the spice and rub to coat. Roast for 1 to 1 1/2 hours, until the thigh meat reaches 160° on a meat thermometer, the juices run clear, and the leg wiggles easily.