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Cajun roasted spatchcock chicken with crispy golden skin, roasted lemon, orange slices, red onion, and rosemary in a stainless roasting pan

Cajun Roasted Spatchcock Chicken with Fresh Chimichurri

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Roasted spatchcock chicken with fresh chimichurri spread under the skin, a Cajun and avocado oil rub on the outside, and lemon, orange, red onion and rosemary roasting in chicken broth for the drippings. Cooked on the grill or in the oven at 350°F.
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Prep Time 20 minutes
Cook Time 1 hour
Rest 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 559
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1 whole chicken 4 to 5 lbs
  • 3 tbsp Cajun seasoning
  • 3 tbsp avocado oil or olive oil
  • 1 cups chicken broth 1 to 2 cups, add more as needed
Fresh Chimichurri
  • 1 cup fresh flat-leaf parsley finely chopped
  • 1/4 cup fresh cilantro finely chopped
  • 4 garlic cloves minced
  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1/2 tsp dried oregano
  • 1/2 tsp red pepper flakes optional
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
For the Pan
  • 1 lemon thinly sliced
  • 1 orange thinly sliced
  • 1 red onion thinly sliced
  • 3 fresh rosemary sprigs 3 to 4 sprigs
  • 1 tbsp avocado oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Equipment

  • Kitchen shears or a sharp knife
  • Roasting pan
  • Instant-Read Thermometer
  • Paper towels

Method
 

Prep the Chicken
  1. Place the chicken breast side down. Cut along both sides of the spine with kitchen shears or a sharp knife and remove it.
  2. Flip the chicken breast side up and press down on the breastbone until it lies flat.
  3. Pat the entire chicken dry with paper towels, especially the skin.
Chimichurri and Rub
  1. 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.
  2. Gently lift the skin over the breast and thighs. Spread the chimichurri on the meat under the skin.
  3. Mix the Cajun seasoning and avocado oil. Rub it all over the outside of the chicken.
Set Up the Pan
  1. Place the chicken in a roasting pan. Arrange the lemon, orange and red onion around the chicken and add the rosemary.
  2. Season the citrus and onion with salt, pepper and garlic powder, then drizzle with avocado oil.
  3. Pour 1 to 2 cups of chicken broth into the bottom of the pan.
Roast
  1. 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.
  2. Rest the chicken for 10 to 15 minutes. Spoon the pan drippings over the top and serve.

Nutrition

Calories: 559kcalCarbohydrates: 10gProtein: 25gFat: 47gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 28gTrans Fat: 0.1gCholesterol: 96mgSodium: 635mgPotassium: 497mgFiber: 3gSugar: 4gVitamin A: 2894IUVitamin C: 39mgCalcium: 62mgIron: 3mg

Notes

Cook to temp: Cooking time depends on the size of your chicken. Pull it when the thickest part of the breast and legs reads 165°F.
Serving chimichurri: Any chimichurri that touches raw chicken needs to cook with the bird. Set a serving portion aside first.
One-pan dinner: Add potatoes or asparagus around the chicken.
Servings: 4 to 6 from a 4 to 5 lb chicken.
Storage: Fridge 3 to 4 days, freezer up to 4 months. Reheat at 350°F to 165°F with some of the drippings.

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