Whole Roasted Cajun Chicken

spicy and fragrant!

spicy and fragrant!

Earlier this year I got a copy of Beyond Bacon, the gorgeous new cookbook from Paleo Parents.

It’s still my favourite cookbook of all time (and I’m not even a big pork fan!). It’s a beautiful book full of insanely delicious recipes – one of which was a cajun rubbed tenderloin.

(FYI – check out my review of Beyond Bacon here)

Ever since trying that recipe, I’ve been cajun-ising everything (is that a word? It is now!)

I’ve ever so slightly adapted it here and slathered it all over a whole chicken before sticking that bad boy in the oven.

Within 30 minutes, the house was filled with a delicious spicy scent that I’d like to think engulfed the whole neighbourhood in a pungent cloud of chickeny goodness.

Whole Roasted Cajun Chicken

*spice rub adapted slightly from Beyond Bacon

  • 1 whole, 5 lb, chicken, innards removed
  • 2 tbsps goose fat (or butter), melted
  • 1/2 large, white onion
  • 1/2 lemon
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cinnamon
  1. Shove the onion and lemon into the chicken (this will help keep it moist as it cooks).
  2. Brush the fat all over the skin.
  3. Mix the spices together then liberally sprinkle all over the chicken, rubbing into the greased skin as you go.
  4. Bake at 420 for 1 hour, 30 minutes or until the juices run clear. Let sit for a few minutes before carving and serving.

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2 thoughts on “Whole Roasted Cajun Chicken

  1. Pingback: Greek-Style Roast Chicken | Things My Belly Likes

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