Name: Cajun Spatchcocked Chicken
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Ingredients: 5 – 5 ½ lb. whole chicken – spatchcock style; 6 – 8 cloves of fresh garlic; 6 tbs. butter; 2 tbs. fresh lemon juice; 1 tsp. cayenne pepper; 2 tsps. red pepper flakes; 2 tsps. salt; 2 tbs. fresh rosemary; 1 tsp. paprika; 1 tbs. fresh oregano; 2 tbs. fresh thyme

Ingredients

Scale

5 - 5 1/2 lb. whole chicken - spatchcock style

For the Cajun Butter:

6 - 8 cloves of fresh garlic
6 tbs. butter
2 tbs. fresh lemon juice
1 tsp. cayenne pepper
2 tsps. red pepper flakes
2 tsps. salt
2 tbs. fresh rosemary
1 tsp. paprika
1 tbs. fresh oregano
2 tbs. fresh thyme

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Instructions

Clean the chicken and pat dry with paper towels.
Lay the chicken breast side down and using a sturdy kitchen knife carefully cut along the backbone.
Open the chicken and lay the chicken open side down and press down on the chicken.
Combine all of the ingredients for the Cajun butter in a food processor and process until smooth.

Carefully lift the skin and rub the chicken under the skin with the Cajun butter. Rub a little on top of the skin too.

Loosely cover the chicken and place in the refrigerator for at least one hour or up to overnight.

Preheat the Oven 375 degrees F:

Cook the chicken for 20 minutes per pound plus an additional 10 – 20 minutes at a temperature of 375ºF.

Roast the chicken, until the dark meat reads 165° on a meat thermometer and the juices run clear.

Let the chicken rest about 12 – 15 minutes before carving. Serve & Enjoy!

Prep Time: 10 minutes
Cook Time: 2 hours