Slow Roasted Cajun Chicken

Step 1: Preheat oven to 140C.

Step 2: Drizzle 1 tablespoon of the oil over a large roasting pan.

Step 3: Lightly crush garlic with the back of a knife.

Step 4: Break cinnamon into large pieces.

Step 5: Place garlic, cinnamon and lemon in centre of the pan.

Step 6: In a bowl combine paprika, thyme, onion flakes, dried oregano, chilli powder, pepper and remaining oil.

Step 7: 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.

Step 8: 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.

Step 9: Transfer chicken to a serving dish and cover loosely with foil and set aside for 10 minutes to rest.

Step 10: Suggested you serve with roasted vegetables such as pumpkin, baby potatoes and zucchini and oregano sprigs to garnish.