Cajun Butter Baked Chicken with Roasted Vegetables
Cajun Butter Baked Chicken with Roasted Vegetables
Ingredients
For the Cajun Butter
- 1 unsalted butter, room temperature stick
- Cajun Crush seasoning blend, as needed
- dried thyme, as needed
- dried rosemary, as needed
- dried parsley, as needed
For the Chicken and Vegetables
- 1 whole raw chicken, about 3-4 pounds
- olive oil, as needed
- Cajun Crush seasoning blend, as needed
- 1 1/2 pounds potatoes, chopped into 1-inch pieces
- 1 pound carrots, chopped into 1-inch pieces
- 1 onions, large, sliced
For Garnish
- fresh parsley, chopped, as needed
Instructions
- 1
Preheat your oven to 380°F. In a medium bowl, combine the softened unsalted butter with a generous amount of Cajun Crush seasoning blend, dried thyme, dried rosemary, and dried parsley. Mix thoroughly until all ingredients are well combined and the butter is evenly seasoned.
⏱️ 5 min•🌡️ 380
- 2
Prepare the whole chicken by spatchcocking it. Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone from the tail to the neck. Remove the backbone and discard it (or save for stock). Flip the chicken over, open it up, and press firmly on the breastbone to flatten it.
⏱️ 5 min
- 3
Gently loosen the skin over the breast and thigh areas of the spatchcocked chicken. Take small portions of the prepared seasoned Cajun butter and carefully stuff it under the loosened skin, spreading it evenly across the meat. This will ensure a moist and flavorful chicken.
⏱️ 5 min
- 4
Drizzle olive oil over the entire surface of the chicken. Generously season both sides of the chicken with the Cajun Crush seasoning blend, ensuring it's rubbed in well over the skin and any exposed meat.
⏱️ 5 min
- 5
In a large, clear baking pan, combine the chopped potatoes, chopped carrots, and sliced onions. Drizzle with olive oil and season generously with Cajun Crush seasoning. Toss the vegetables and seasonings together until they are well coated.
⏱️ 5 min
- 6
Place the prepared, seasoned chicken on top of the seasoned vegetables in the baking pan. Ensure the chicken is breast-side up and lays flat.
⏱️ 2 min
- 7
Bake the chicken and vegetables in the preheated oven at 380°F for approximately 1 hour, or until the chicken reaches an internal temperature of 165°F in the thickest part of the thigh and the vegetables are tender and lightly browned. The chicken skin should be beautifully browned and crispy.
⏱️ 60 min•🌡️ 380
- 8
Once baked, remove the chicken and vegetables from the oven. Let the chicken rest for 5-10 minutes before carving. Collect the flavorful pan juices from the bottom of the baking dish and pour them over the cooked chicken and vegetables before serving. Garnish with fresh chopped parsley.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Cajun Butter Baked Chicken with Roasted Vegetables
Ingredients
For the Cajun Butter
- 1 unsalted butter, room temperature stick
- Cajun Crush seasoning blend, as needed
- dried thyme, as needed
- dried rosemary, as needed
- dried parsley, as needed
For the Chicken and Vegetables
- 1 whole raw chicken, about 3-4 pounds
- olive oil, as needed
- Cajun Crush seasoning blend, as needed
- 1 1/2 pounds potatoes, chopped into 1-inch pieces
- 1 pound carrots, chopped into 1-inch pieces
- 1 onions, large, sliced
For Garnish
- fresh parsley, chopped, as needed
Instructions
- 1
Preheat your oven to 380°F. In a medium bowl, combine the softened unsalted butter with a generous amount of Cajun Crush seasoning blend, dried thyme, dried rosemary, and dried parsley. Mix thoroughly until all ingredients are well combined and the butter is evenly seasoned.
⏱️ 5 min•🌡️ 380 - 2
Prepare the whole chicken by spatchcocking it. Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone from the tail to the neck. Remove the backbone and discard it (or save for stock). Flip the chicken over, open it up, and press firmly on the breastbone to flatten it.
⏱️ 5 min - 3
Gently loosen the skin over the breast and thigh areas of the spatchcocked chicken. Take small portions of the prepared seasoned Cajun butter and carefully stuff it under the loosened skin, spreading it evenly across the meat. This will ensure a moist and flavorful chicken.
⏱️ 5 min - 4
Drizzle olive oil over the entire surface of the chicken. Generously season both sides of the chicken with the Cajun Crush seasoning blend, ensuring it's rubbed in well over the skin and any exposed meat.
⏱️ 5 min - 5
In a large, clear baking pan, combine the chopped potatoes, chopped carrots, and sliced onions. Drizzle with olive oil and season generously with Cajun Crush seasoning. Toss the vegetables and seasonings together until they are well coated.
⏱️ 5 min - 6
Place the prepared, seasoned chicken on top of the seasoned vegetables in the baking pan. Ensure the chicken is breast-side up and lays flat.
⏱️ 2 min - 7
Bake the chicken and vegetables in the preheated oven at 380°F for approximately 1 hour, or until the chicken reaches an internal temperature of 165°F in the thickest part of the thigh and the vegetables are tender and lightly browned. The chicken skin should be beautifully browned and crispy.
⏱️ 60 min•🌡️ 380 - 8
Once baked, remove the chicken and vegetables from the oven. Let the chicken rest for 5-10 minutes before carving. Collect the flavorful pan juices from the bottom of the baking dish and pour them over the cooked chicken and vegetables before serving. Garnish with fresh chopped parsley.
⏱️ 8 min