Slow Roasted Cajun Chicken
May 26, 2016
"From one of our national supermarkets and their monthly magazine. Post for You Want What!? A Recipe Posting Game 2016."
- Serving Size: 1 (391.6 g)
- Calories 398.2
- Total Fat - 16 g
- Saturated Fat - 3 g
- Cholesterol - 721.3 mg
- Sodium - 270.4 mg
- Total Carbohydrate - 7.5 g
- Dietary Fiber - 2.2 g
- Sugars - 1.8 g
- Protein - 54.8 g
- Calcium - 72.1 mg
- Iron - 8.6 mg
- Vitamin C - 30.8 mg
- Thiamin - 0.1 mg
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 the pan.
In a bowl combine paprika, thyme, onion flakes, dried oregano, chilli powder, pepper and remaining oil.
Trim excess fat from chicken and tie legs together with kitchen string and then rub all over with the paprika mixture and then place breast side up, n lemon mixture and pour the stock around the chicken in the pan.
Roast, basting every hour with pan juice 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 and set aside for 10 minutes to rest.
Suggested you serve with roasted vegetables such as pumpkin, baby potatoes and zucchini and oregano sprigs to garnish.
Tips & Variations
No special items needed.