This Simple and Delicious Roast Chicken-Cajun French Recipe is juicy and full of flavor! Tender, seasoned chicken is laid on top of carrots, potatoes, and onions and roasted in a hot oven until the skin becomes crispy and the meat is perfectly moist. It is the perfect main course for when you want to make an impression for a special Sunday lunch but need a more “hands-off” approach. (The oven does the work for you.)
The full recipe is on the BLOG:
#roastchicken #cajuncooking #frenchcooking #roasting
okay I’m here to bring you a simple and
delicious roast chicken Cajun French
recipe and this is perfect for my
monthly series of fancy Fixins or fancy
meals so Bala Buttercup I’m about to
show you something that is going to blow
your guest away this recipe is full of
flavor it’s tender seasoned chicken
we’re going to lay it on top of some
carrots that’s what I am peeling right
now some carrots some red potatoes some
onions and we’re going to roast this in
a hot oven until that skin becomes
crispy and the meat is going to come out
perfectly moist no dry chicken here it’s
the perfect main course for when you
want to make an impression for a special
Sunday lunch but you need more of a
hands-off approach because the oven is
going to do all the work for you but
it’s also simple enough that you could
cook it any night of the week okay after
I’ve peeled my carrots and I’m only
using two carrots here of course you can
use as many veggies as you like then I’m
going to chop them and you’ll see I’m
going to chop them in
half just like that and then I’m
actually going to chop them in half
again
lengthwise so these carrots are going to
stay kind of large now if you would like
them to be smaller you can chop them up
however you like but I’m simply going to
chop them in half and then chop them
lengthwise and then lay them in my
baking dish so there I’m showing you
they’re not perfect but they’re
relatively the same size size and we
want that for cooking purposes now I’m
going to move on to my onion and again
I’m going to chop it in about the same
size pieces I’m just using one large
yellow onion and I just cut a little bit
so that I can peel the skin off like
this and I’m going to show you how I’m
going to chop that I also like to clean
as I go some people have like a trash
bowl or they leave their trash can
nearby but I just scoop it up in my
hands and go and take it away so I cut
that onion in half and then I’m going to
take each half and just not even quarter
it just slice it kind of it’s not
anything fancy it’s not perfect I’m
going to show you it just breaks them
into smaller pieces very similar to our
carrots just like that and I’m going to
add that into the glass bacon dish with
our carrots and I’m going to move on to
our potatoes so I grabbed about four red
potatoes they were I don’t know about
the size of the palm of my hand and I’m
going to show you how I’m cutting those
here so I cut those in half and then
just like I did with the onion I took
the halves and just chopped them up just
a rough chop I really do prefer my
potatoes to be a little bit larger
because when eating the chicken and the
potatoes and the veggies I just like a
nice bite I don’t want the potato to get
lost in the veggies and also I want them
to be relatively the same size so that
they all cook to about the same kind of
dness or Texture
so once I’m finished with potatoes of
course I’m going to add them in with my
carrots and my onions just give them a
good little mix get everything in there
and the next goal is to season the
vegetables I like to season my
vegetables separately than my chicken CU
there are two different things and I’m a
huge fan of avocado oil you could
substitute olive oil here if you’d like
but I’m going in with avocado oil and
then I’m going to use some Tony sassies
this is the agan part of this dish and
then the French part is going to come in
with the other herbs that I’m choosing
to use I chose to use some lemon pepper
seasoning some Italian seasoning some
garlic powder onion powder some thyme
and some Rosemary now you really wanted
to kick this up the French part anyway
you could definitely use Herbs de
provance but these seasonings that I
used are in herbs they pron most of them
anyway so I just omitted a few and just
made my own so I’m going to give that a
really good mix make sure all of my
vegetables are covered in all of those
wonderful flavors in the avocado oil so
that they can cook nicely and now it’s
time to move on to our chicken now I
have found that the key to a crispy skin
on the chicken is to make sure to get
rid of the moisture so I took some paper
towels and I’m literally just drying
this chicken off and I also have a bag
on the table to put these wet paper
towels in into if you’ll notice when I
turn the chicken over the other side of
the cutting board or The Cutting Board
itself was wet with liquid from the
chicken so I had to dry off The Cutting
Board and the chicken otherwise you’re
just going to keep getting it wet with
the moisture that’s already on there I
know this seems kind of weird but don’t
skip the step because this is going to
make a huge difference in the crispiness
of your skin now if that’s not important
to you then I guess you wouldn’t have to
do this but I don’t know if anyone one
that doesn’t want the skin of their
roasted chicken to have a nice crispy
bite to it now I’m going to take the
same seasonings but maybe a different
amount you can check out the recipe on
the blog and I’m adding these seasonings
straight into a bowl with six
tablespoons of softened butter it’s not
melted and it’s not cold it’s softened
so that I can really work those
seasonings into the butter and this is
what we’re going to use to season our
chicken with again you’re going to see
garlic powder lemon pepper we have onion
powder some Tony some Rosemary some
thyme and some Italian seasoning which
of course includes some basil and other
things and I’m going to give that a
really good mix with my fingers here it
is I know it doesn’t look appetizing but
you guys that is full of Flavor now the
key to getting your chicken super
flavorful is to not just season it on
the outside so what I’m doing here is
kind of weird but I want to talk you
through it I want to separate the skin
of the chicken chicken from the flesh so
I literally took my hand and went in
between the skin and it pulls off it
pulls away from the flesh so easily then
we have this pocket we have this place
where we can season the meat of the
chicken so the seasonings are going to
go a lot deeper than just the skin so I
turned it over and I did the exact same
thing with my hand on the other side yes
it looks weird and it feels weird but I
promise you this is what’s going to give
your chicken the most flavor because
it’s actually able to get in there and
go deeper than just the skin once I have
the skin and the flesh separated I’m
going to take that seasoned herb butter
and I’m just going to rub it all over
the chicken underneath so I’m going to
use most of it but I’m only going to
save a little bit for the outside of the
chicken this will give us flavor in two
places and I’m telling you it’s going to
make the biggest difference in your
roast chicken
[Music]
once I’ve got the chicken completely
seasoned I’m just going to place it on
top of my vegetables in my glass baking
dish and I like to tuck the wings
underneath because they’re very thin and
sometimes they can burn when you’re
roasting something for that long so I
just tucked them underneath like that
this is also something unique to French
roast chicken and it’s lemon so I just
cut a lemon in half and I put it inside
the cavity of the chicken and by the way
yes I washed my hands so many times when
making this recipe because I had to go
between touching chicken and doing
seasonings so I was walking back and
forth quite a bit I’m just going to
sprink
one last teaspoon or so of the Cajun
Tony seasoning on the outside of that
chicken before I place it into the oven
the chicken is going to roast at 450°
for about 15 minutes and then I lower
the oven temperature to 375 and roast it
for an hour or more you want to make
sure that the chicken gets an internal
temperature of 165° and I always check
that in multiple places and once that
happens you are ready to eat look how
beautiful and amazing it is the most
delicious thing you have to make it you
have to