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Slow-roasted Cajun chicken
Slow-roasted Cajun chicken
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Indulge in tangy Cajun chicken slow-roasted to perfection, paired with oven-baked seasonal vegetables.
Ingredients:
  • 60ml olive oil
  • 4 garlic cloves, unpeeled
  • 1 cinnamon stick or quill
  • 1 lemon, chopped
  • 5.00 gm smoked paprika
  • 2 tsp dried thyme
  • 2 tsp onion flakes
  • 1 tsp dried oregano
  • 1/4 tsp chilli powder
  • 1/2 tsp freshly ground black pepper
  • 1.8kg Whole Extra Large Chicken
  • 250ml chicken stock
  • Roasted vegetables, (such as pumpkin, baby potatoes and zucchini), to serve
  • Oregano sprigs, to serve
Instructions:
  • Preheat your oven to 140C and generously drizzle 1 tablespoon of oil in a large roasting pan. Lightly crush the garlic with the back of a knife and break the cinnamon into large pieces, placing them on the pan with the lemon. In a bowl, mix together paprika, thyme, onion flakes, dried oregano, chili, black pepper, and the remaining oil.
  • Remove any excess fat from the chicken. Secure the legs with kitchen string. Rub the chicken all over with the paprika mixture. Arrange the chicken breast-side up over the lemon mixture. Pour the stock around the chicken in the pan.
  • Roast the chicken for 2 1/2 hours, basting every hour with pan juices, until the thigh juices run clear when pierced with a skewer. Transfer to a serving dish, cover with foil, and let it rest for 10 mins before serving with vegetables and oregano sprigs.

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