Spatchcock chicken rubbed with Cajun spices and roasted with root vegetables.
- 1 5 lb. Whole free-range chicken1/2 lb. potatoes – quartered a pinch of salt and pepper1 tbsp. avocado oilSPICE RUB:4 garlic cloves (finely minced)1 1/4 tsp. Pink Himalayan sea salt1 tsp. chili powder1 tsp. onion powder1/2 tsp. dried oregano1/4 tsp. dried thyme1 tsp. smoked paprika1/2 tsp. Korean red pepper flakes ( or crushed red pepper flakes)1/4 tsp cayenne pepper1 1/2 tbsp lemon juice1/4 cup melted gheelemon slices
- To start, preheat the oven to 425˚ F.Now, pat the chicken dry with a clean paper towel. Then, place the chicken breast side down on a cutting board/clean surface with the tail end towards you. Using kitchen shears to cut along one side of the backbone. Then, turn the chicken around and cut along the other side. Remove the backbone and save for soup or stock. Open the chicken like a book (breast side up). Using the heel of your palm, press firmly against the breastbone until it cracks.Now, in a small mixing bowl, stir together all the ingredients for the spice rub. Rub the spice mixture all over the chicken making sure you get under the skin of the breasts and thighs. Now, tuck the wing tips under the chicken so it doesn’t burn.Toss the potatoes with the avocado oil and season with a pinch of salt and pepper.Place the chicken along with the potatoes on a large baking sheet. Transfer to the oven. Bake for 15 minutes. Now, lower the oven temperature to 400˚F and continue to cook the chicken and potatoes for 40-45 minutes or until the potatoes are cooked through and crispy and an instant thermometer inserted into the thickest part of the breast or thigh reads 165-170 degrees F. Carve the chicken and swerve with the pan drippings.
You can prep the chicken the night before by spatchcocking it and rubbing it with the spice rub then storing it in the fridge overnight and roasting the next day.
You can also add other root vegetables like carrots and parsnips or substitute the potatoes for sweet potatoes.