Ingredients

The following ingredients have 4 Servings
  • ¼ cup cooking oil, (or more if needed)
  • 1½ teaspoons Creole salt, (adjust to taste)
  • 1 teaspoon bouillon powder, (adjust to taste (optional))
  • 2 teaspoons garlic, (minced)
  • 2 tablespoons granulated onion powder
  • 2 tablespoons thyme, (oregano or basil works (fresh or dried))
  • 1 tablespoon smoked paprika
  • 1 teaspoon white pepper
  • ½-1 teaspoon cayenne pepper
  • 1 medium onion, (sliced)
  • 2 pounds potatoes and carrots, (cleaned and quartered)

Instruction

  • Rinse chicken with water, inside and out, then pat dry with paper towels.
  • Rub the chicken inside and out with salt, white pepper, and bouillon powder, and set aside.
  • In a small pan set over medium low heat, combine oil or butter, minced garlic, herbs, paprika, onion, and cayenne pepper. Add enough so there is plenty for basting.
  • Stir for 30 seconds to a minute. Let this mixture sit for a little bit, about 5 minutes.
  • Generously rub the chicken with the spice combination, then refrigerate until ready to cook.
  • Preheat the oven to 375℉/190℃.
  • Add onions to the roasting pan or cast-iron skillet, then put in the chicken, breast-side up. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes and carrots around the chicken. If desired, sprinkle with a tablespoon or more of onion powder.
  • Roast in the oven at 375℉/190℃ for about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part reaches about 165-170℉/74-77℃. Brush the chicken and veggies with the Cajun marinade every 30 minutes.
  • Remove from oven; let the chicken stand 10 minutes before carving so the juices settle back into the meat. Serve with the roasted potatoes and a side salad.