Slow-Roasted Cajun Chicken

Source: Coles Magazine - May 2016 - Page 24

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Serves 6 - Prep 10 min (+10 min resting time) - Cooking 2 1/2 hours

1/4 cup (60ml) olive oil
 4 garlic cloves, unpeeled
 1 cinnamon stick or quill
 1 lemon, chopped
 2 teaspoons smoked paprika
 2 teaspoons dried thyme
 2 teaspoons onion flakes
 1 teaspoon dried oregano
 1/4 teaspoon chilli powder
 1/2 teaspoon freshly ground black pepper
 1.8kg Coles RSPCA Approved Whole Extra Large Chicken
 1 cup (250ml) chicken stock
 Roasted vegetables, such as pumpkin, baby potatoes and zucchini, to serve
 Oregano sprigs, to serve

  1. Preheat oven to 140C. Drizzle 1 tablespoon of the oil over a large roasting pan. Lightly crush garlic with the back of a knife. Break cinnamon into large pieces. Place garlic, cinnamon and lemon in centre of pan. In a bowl, combine paprika, thyme, onion flakes, dried oregano, chilli, pepper and remaining oil.
  2. Trim excess fat from chicken. Tie legs together with kitchen string. Rub all over with paprika mixture. Place, breast-side up, on lemon mixture. Pour stock around the chicken in the pan.
  3. Roast, basting every hour with pan juices, for 2 1/2 hours or until juices run clear when chicken thigh is pierced with a skewer. Transfer chicken to a serving dish and cover loosely with foil. Set aside for 10 mins to rest. Serve with the vegetables and oregano sprigs.

Vic Lic

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