Cajun Roasted Spatchcock Chicken
This roasted spatchcock chicken gets fresh made chimichurri under the skin and a Cajun and oil rub on the outside. Then I roast the spatchcock chicken in a pan with lemon, orange, red onion and rosemary. Chicken broth in the pan keeps the veggies from burning and makes the drippings. Spatchcocking lets the breast and legs cook at the same rate, so the whole thing is done in about an hour. You can cook it on the grill or in your oven at 350°F for an easy weeknight meal. For a smoky BBQ version, check out my Smoked Spatchcock Chicken.
Quick Look: Cajun Roasted Spatchcock Chicken
- Method: Cut the spine out, press flat, pat dry, chimichurri under the skin, Cajun and oil rub on the outside, roast in a pan with citrus, onion, rosemary and broth
- Prep time: 20 minutes
- Cook time: About 1 hour
- Rest: 10 to 15 minutes
- Yield: 4 to 6 servings from a 4 to 5 lb chicken
- How to cook: Grill or oven at 350°F
- Pull temp: 165°F in the thickest part of the breast and the legs. USDA says 165°F for poultry
- Flavor: Cajun seasoning on the skin, chimichurri under it
- The one thing that matters most: Keep broth in the pan. It is what keeps the citrus and onion from burning and what makes the sauce
Why This Recipe
- Spatchcock chicken cooks evenly. With the spine out, the chicken lays flat and the breasts and legs cook at the same level. A flat chicken also cooks quicker than a whole one. This roasted spatchcock chicken is ready in about an hour.
- Flavor under the skin. When you rub something on the skin of a chicken, it stays on the skin. Here the chimichurri goes on the meat, under the skin, so the garlic and herbs season the chicken itself. The Cajun and oil rub goes on the outside. You get both.
- Easy pan sauce. Lemon, orange, red onion and rosemary sit in the pan while the chicken roasts, and all the juices fall into the broth. That is the sauce you pour over the chicken. Potatoes or asparagus can go in the pan too.
- One pan weeknight dinner. The chicken, citrus, onion and rosemary all roast together. Lay potatoes or asparagus around the chicken and it is a complete dinner. Cleanup is the roasting pan and a cutting board.
- Grill or oven. Whichever you have, use it. The pan collects the broth and juices either way. On the grill, keep an eye on how much broth is left, since some grills run hotter than others. A thermometer tells you when it is done. If you want the smoke instead of the oven, my Smoked Spatchcock Chicken is the same bird on the pellet grill.
Key Ingredients
Below is what goes into this recipe and why. All measurements are in the recipe card.
For the Chicken
- Whole chicken, 4 to 5 lb. Once it is spatchcocked, it feeds 4 to 6 people.
- Cajun seasoning, 3 tbsp. Goes over the outside of the chicken. It brings the bold, spicy flavor to the skin.
- Avocado oil, 3 tbsp. Mixed with the Cajun seasoning into a paste to rub on the chicken. Olive oil works too.
- Chicken broth, 1 to 2 cups. In the bottom of the pan. This keeps the pan from drying out.
For the Chimichurri
- Flat leaf parsley, 1 cup, and cilantro, 1/4 cup. Chopped fine. These are the fresh green base of the sauce.
- Garlic, 4 cloves, minced. The garlic gives the chimichurri its punch.
- Olive oil, 1/2 cup. It carries the herbs and helps the sauce spread under the skin.
- Red wine vinegar, 2 tbsp, and lemon juice, 1 tbsp. These add the tang that cuts through the rich chicken.
- Oregano, kosher salt, black pepper and red pepper flakes. These round out the sauce. The flakes are optional.
For the Pan
- Lemon and orange, 1 each, sliced thin. The citrus roasts down sweet and tangy and flavors the broth.
- Red onion, 1, sliced thin. It softens and sweetens in the pan.
- Rosemary, 3 to 4 sprigs. For the smell and the flavor in the drippings.
- Salt, black pepper, garlic powder and a little avocado oil. To season the veggies.
If you love Cajun flavor on chicken, my Cajun Smoked Chicken Thighs are another one to try.
Substitutions or Additions
There are plenty of swaps you can make to this recipe. Here are the ones I would make.
- Olive oil for avocado oil. In the Cajun rub and over the veggies.
- Potatoes or asparagus. Around the chicken in the pan.
- Different veggies. Swap out the lemon and orange for whatever you have.
- Less heat. Leave the red pepper flakes out of the chimichurri.
- Broth. Start with 1 cup and add another if the pan runs dry.
- Grill or oven. 350°F either way.
- Baking dish. Works if you do not have a roasting pan. It needs sides to hold the broth.
- Different flavors on the same cut. My Green Chile Lime Grilled Spatchcock Chicken and my Peruvian-Style Grilled Spatchcock Chicken both start with the same cut. My Garlic Herb Butter Spatchcock Roasted Chicken is the oven version with butter instead of chimichurri, and my Marry Me Spatchcock Chicken finishes it in a cream sauce.
How to Make Cajun Roasted Spatchcock Chicken (Step by Step)
Have paper towels, kitchen shears and a roasting pan ready to go. I also slice the lemon, orange and red onion beforehand so I am not going back and forth while I am handling raw chicken. Use the thermometer to check for doneness instead of going by time alone.
Cut the spine out, press it flat, pat it dry. Chicken breast side down on the board. Cut along both sides of the spine with kitchen shears or a sharp knife and remove it. Flip it breast side up and press down on the breastbone with the palm of your hand until it lays flat. Then dry the whole chicken with paper towels. You want the skin as dry as possible.
Make the chimichurri and get it under the skin. Parsley, cilantro, garlic, olive oil, red wine vinegar and lemon juice in a bowl, then the oregano, red pepper flakes, salt and pepper. Mix. If you want extra for serving, spoon some into its own bowl now, before it touches the chicken. Lift the skin off the breast and thighs and spread the chimichurri on the meat.
Rub the outside. Mix the Cajun seasoning and avocado oil together and rub it all over the chicken.
Build the pan. Chicken in the roasting pan. Lemon, orange and red onion around it, then the rosemary. Salt, pepper and garlic powder over the veggies and a drizzle of avocado oil. Pour 1 to 2 cups of chicken broth into the bottom of the pan.
Cook at 350°F for about 1 hour. Grill or oven, preheated to 350°F. Cook until the chicken reads 165°F in the thickest part of the breast and the legs. Check the broth along the way and add more if the pan is running dry. Bigger chickens take longer, so cook to temp, not the clock.
Rest and serve. Let the roasted spatchcock chicken rest 10 to 15 minutes. Spoon the drippings over the chicken and serve.
The USDA minimum for poultry is 165°F, and that is where I pull this chicken. Check it in two places, the thickest part of the breast and the thickest part of the leg, away from the bone. On a spatchcocked bird they get there at about the same time, which is the whole reason for laying it flat. Any chimichurri that touched the raw chicken cooks with it. The serving portion is the one you set aside at the start.
Tips From Miguel
Lay it flat. Spatchcocking the chicken is my number one tip for this recipe. Once you cut the spine out and lay it flat, it cooks evenly. Mine took about an hour.
Dry it off. Pat the chicken dry with paper towels. You want the skin dry so the Cajun and oil roast onto it instead of sliding around.
Spread it under the skin. Once you lift the skin, the chimichurri goes on the meat underneath. That is how the garlic and herbs get into the chicken.
Use chicken broth. I add broth to the pan so the veggies do not burn, and I add more as needed. I want plenty of stock in that pan the whole cook.
Keep the drippings. Once the chicken comes out, I save everything in the pan. Cajun seasoning, citrus, rosemary and chimichurri all mixed together, and it is the sauce for the chicken.
Add any veggies you like. Potatoes or asparagus around the chicken work. I went with citrus on this one, but add what you like and serve it with your favorite sides.
Storage and Reheating
- Fridge: Refrigerate leftovers within 2 hours of cooking. Airtight container, 3 to 4 days.
- Freezer: Up to 4 months.
- Reheat: In a 350°F oven until it reads 165°F. Add some of the drippings or a little broth so it does not dry out.
- Leftovers: Over rice, or pulled for tacos. The drippings go on either one.
More Chicken Recipes to Try
Roasted Spatchcock Chicken FAQs
What does spatchcock mean?
It means removing the spine from the chicken and pressing it flat. I cut the spine out with shears and press the bird down with my hands. A flat chicken cooks more evenly and faster than a whole one.
How long does it take to cook at 350°F?
About 1 hour. That varies with the size of the chicken, so always cook to temp. I pull mine when it hits 165°F in the thickest part of the breast and the legs.
What temp should I cook chimichurri chicken to?
165°F in the thickest part of the breast and the legs. The USDA lists 165°F as the safe minimum for poultry.
Can I make this recipe on the grill?
Yes. Grill or oven, both at 350°F. Get the grill to 350°F, set the pan on the grate, and cook until the chicken reads 165°F.
Why should I dry the chicken?
Dry skin roasts. Wet skin steams. Drying it also helps the Cajun and oil stick. Take the time to pat it down with paper towels.
Why add chicken broth to the pan?
It keeps the veggies from burning and it makes the drippings. Add more as the pan dries out.
Can I use olive oil instead of avocado oil?
Yes, in the Cajun rub and over the veggies. The chimichurri already uses olive oil, so you can use that one bottle for everything.
Can I serve the chimichurri on the side?
Yes, as long as you set a serving portion aside before any of it touches the raw chicken. Once it has, it needs to cook with the bird.
Do I need a roasting pan?
A roasting pan or a baking dish both work. It needs sides to hold the broth and the drippings. A flat sheet pan lets the broth run off.
Do I have to use the citrus?
No. I went with citrus on this one, but you can swap the lemon and orange for other veggies. Potatoes or asparagus around the chicken work.
What can I serve with roasted spatchcock chicken?
Roasted potatoes and asparagus. You can add them to the pan while the chicken cooks.
Cajun Roasted Spatchcock Chicken with Fresh Chimichurri
Ingredients
Equipment
Method
- Place the chicken breast side down. Cut along both sides of the spine with kitchen shears or a sharp knife and remove it.
- Flip the chicken breast side up and press down on the breastbone until it lies flat.
- Pat the entire chicken dry with paper towels, especially the skin.
- In a bowl, mix the parsley, cilantro, garlic, olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt and black pepper. Set aside any chimichurri you want for serving now, before touching the raw chicken.
- Gently lift the skin over the breast and thighs. Spread the chimichurri on the meat under the skin.
- Mix the Cajun seasoning and avocado oil. Rub it all over the outside of the chicken.
- Place the chicken in a roasting pan. Arrange the lemon, orange and red onion around the chicken and add the rosemary.
- Season the citrus and onion with salt, pepper and garlic powder, then drizzle with avocado oil.
- Pour 1 to 2 cups of chicken broth into the bottom of the pan.
- Cook on a grill or in an oven preheated to 350°F for about 1 hour, until the thickest part of the breast and legs reads 165°F. Check the broth and add more as needed.
- Rest the chicken for 10 to 15 minutes. Spoon the pan drippings over the top and serve.
Nutrition
Notes
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