Cajun Roast Chicken
June 5, 2025 • 0 comments
Bold, buttery, and full of flavor, this Cajun Roast Chicken is a simple way to bring some Southern-inspired spice to your dinner table. Smothered in seasoned butter and roasted until golden and juicy, this spatchcocked bird cooks evenly and delivers crispy skin with tender meat in every bite. Finished with a quick stovetop pan sauce of garlic, lemon, and parsley, it’s the kind of meal that feels special without the fuss. Serve with your favorite seasonal sides and enjoy a little heat and comfort all in one dish.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (4-5 lbs) Whole Chicken
- (3 tbsp) Butter, softened
- (1 1/2 tsp) Paprika
- (1 tsp) Dried Oregano
- (1/2 tsp) Chili Powder
- (1/2 tsp) Garlic Powder
- (1/2 tsp) Salt
- (3/4 tsp) Pepper
- (3 cloves) Garlic, minced
- (1 tsp) Lemon Juice
- (1 tbsp) Parsley, chopped
Directions
- Preheat your oven to 425°F.
- To spatchcock the chicken, place it breast-side down and remove the backbone using kitchen shears or a sharp knife. Flip it over and press firmly to flatten. Rinse out the cavity and pat the skin dry. Place in a baking dish or cast iron skillet.
- In a bowl, mix softened butter with paprika, oregano, chili powder, garlic powder, salt, and pepper. Rub the mixture all over the chicken.
- Roast for 40 minutes, basting once halfway through. It’s done when a thermometer in the thickest part of the breast reads 160°F.
- While the chicken rests under foil, pour the pan juices into a saucepan. Add minced garlic and simmer until reduced by half. Stir in lemon juice and fresh parsley.
- Carve and serve with the warm Cajun garlic sauce spooned over top.
