Lemon and Cajun Roasted Chicken

Roasting a whole chicken is one of the simplest solutions to weeknight meals. This recipe uses a standard Cajun spice rub that is easy to mix together. For maximum flavor I used fresh thyme, lemons and garlic in addition to the spice blend. A trick I use to get the seasoning under the skin is by cutting two slits on each side of the chicken breast and rubbing the spices in under the skin. I used Meyer lemons because their flavor is a little bit milder and sweeter than the average lemon. The chicken was so tender and juicy with great flavors. Goes great with corn on the cob and grilled summer vegetables!

Lemon and Cajun Roasted Chicken
(Makes 1 whole chicken)
Printable Version

Ingredients:

• 1 whole 4.5 lb chicken
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 tsp fresh thyme leaves, chopped
• 1 lemon, thinly sliced into 5-6 slices
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp oregano
• 1/2 tsp cayenne
• sea salt and pepper to taste

Directions:

1. Preheat the oven to 375F.
2. In a small bowl, mix together the paprika, garlic powder, onion powder, oregano and cayenne.
3. In a glass pan, rub the chicken with olive oil. Pat liberally with sea salt and black pepper.
4. Cut a 1 inch slit on each chicken breast.
5. Pat the chicken thoroughly with the dry spice blend and rub some of the spices underneath the skin with your fingers.
6. Place the garlic and thyme leaves evenly over the chicken.
7. Top with 5-6 lemon slices. Take the remaining half of the lemon and squeeze it over the chicken.
8. Cover with foil and bake for 2-2 1/2 hours or until the internal temperature reaches 165F.
9. Remove from the oven and let rest 10 minutes, covered. Carve and squeeze with additional lemon juice.