Cajun Whole Roast Chicken
Ingredients
The chicken and marinade
-
1
whole
chicken
-
¼
cup
cooking oil
-
1½
teaspoons
Creole salt
-
1
teaspoon
bouillon powder
-
2
teaspoons
minced garlic
-
2
tablespoons
granulated onion powder
-
2
tablespoons
thyme
-
1
tablespoon
smoked paprika
-
1
teaspoon
white pepper
-
½-1
teaspoon
cayenne pepper
The vegetables
-
1
medium
onion
-
2
pounds
potatoes and carrots
Instructions
- Rinse and pat dry the chicken.
- Rub the chicken inside and out with salt, white pepper, and bouillon powder.
- In a small pan, combine oil or butter, minced garlic, herbs, paprika, onion, and cayenne pepper over medium-low heat. Stir for 30 seconds to a minute and let sit for about 5 minutes.
- Generously rub the chicken with the spice mixture and refrigerate until ready to cook.
- Preheat the oven to 375℉ (190℃).
- Add sliced onions to a roasting pan, place the chicken breast-side up, and tie the legs together.
- Toss the cleaned and quartered potatoes and carrots around the chicken.
- Sprinkle with additional onion powder if desired.
- Roast in the oven for about 1 hour and 15 minutes, basting every 30 minutes, until the internal temperature reaches 165-170℉ (74-77℃).
- Let the chicken rest for 10 minutes before carving and serve with the roasted vegetables.
Nutrition Facts (estimated)
Servings
6
Calories
205
Total fat
1g
Total carbohydrates
39g
Total protein
9g
Sodium
231mg
Cholesterol
0mg
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