Cajun Chicken Spatchcock
Ingredients
- 1.8kg whole chicken
- 1 tbsp veg oil
- 1 tbsp paprika
- 1 tsp cayenne pepper (medium hot)
- 1 tsp white pepper
- 1 tsp ground black pepper
- 2 tsp garlic powder
- 1/2 tsp celery salt
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp seasalt (if using table salt use 1/2 tsp)
Preparation
Mix together the rub ingredients in a small bowl
Set aside
Spatchcock the chicken - turn the chicken upside down and cut lengthways along the spine- this is easy to do with a pair of kitchen scissors if you aren’t confident with a sharp knife
Turn the chicken back over, place your hand over the widest part of the breasts and give a sharp push down to spread the chicken out, you should hear a crack
Dry the chicken off all over with a piece of kitchen towel, then make a few 1cm deep slits across the breasts and legs
Rub the oil all over the chicken, then the spice rub all over as well, the underside, in the slits, over and under the skin and sprinkle the rest liberally over the top
Place in a 200degrees celsius fan oven
After 30 mins, baste the juices over the top then put back in the oven for 15 more minutes
Baste again if desired, then leave to rest for 15 mins before serving
