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
- Shove the onion and lemon into the chicken (this will help keep it moist as it cooks).
- Brush the fat all over the skin.
- Mix the spices together then liberally sprinkle all over the chicken, rubbing into the greased skin as you go.
- 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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