Cajun Spatchcock Chicken with Rub
Ingredients
- 1.8kg whole chicken
- 1 tbsp veg oil
Rub
- 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 sea salt (if using table salt use 1/2 tsp)
Preparation
Mix together the rub ingredients in a small bowl and set aside.
Spatchcock the chicken by turning it upside down and cutting lengthways along the spine using kitchen scissors or a sharp knife, then turn it back over, place your hand over the widest part of the breasts and push down sharply to spread it out, and you should hear a crack.
Dry the chicken all over with kitchen towel, make a few 1cm deep slits across the breasts and legs, rub the oil all over the chicken, then apply the spice rub all over, including the underside, in the slits, over and under the skin, and sprinkle the rest liberally on top.
Place in a 200 degrees Celsius fan oven, after 30 minutes baste with the juices, then return to the oven for another 15 minutes, baste again if desired, and let it rest for 15 minutes before serving.
