THE PERFECT CAJUN ROASTED CHICKEN
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chicken
Cuisine: American
Serves: 4-6
Ingredients
  • 1 5 lbs. whole chicken
  • 1 garlic, halved
  • 1 lemon, quartered
  • 1 bunch of fresh thyme
  • 1 tablespoon Cajun seasoning (or any of your favorite seasoning or just salt and pepper)
  • 6 medium carrots, peeled and cut diagonally into 1-inch pieces
  • 2 lbs. baby Yukon Gold potatoes, halved (or left whole if small)
  • 1 large yellow onion, thinly sliced
  • ½ tablespoon olive oil
  • ½ cup dry white wine
Instructions
  1. Preheat oven to 425°F (220 °C).
  2. Put all the carrots, potatoes, and sliced onion in a 16-inch roasting pan.
  3. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers, and pat the outside dry.
  4. Season the inside of the chicken with a generous amount of spices, such as Cajun seasoning (or any of your favorite seasonings, or just salt and pepper).
  5. Stuff the cavity with a bunch of thyme, a quartered lemon, and a halved head of garlic.
  6. Brush the outside of the chicken with olive oil.
  7. Sprinkle with seasoning.
  8. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
  9. Roast the chicken and vegetables for 1½ hours, or until the juices run clear when you cut between a leg and thigh.
  10. Remove the chicken and let it rest.
  11. Add the white wine to the vegetables; you can do this off the heat, as the pan will still be very hot.
  12. Quickly scrape all the brown bits from the bottom and sides of the pan.
  13. Slice the chicken onto a platter and serve it with the vegetables and pan sauce.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/the-perfect-cajun-roasted-chicken-2/