cajun roast chicken
Cajun roast chicken is a one skillet dinner that's a snap to make but doesn't skimp on big, bold tastes. Use low salt creole seasoning or the dish will turn out too salty.
Servings: 4
Calories: 598kcal
Ingredients
- 1 3-4 lb chicken - cut into 8 pieces or 4 breasts or 8 thighs.
- 3 Tbsp vegetable oil
- 1 green pepper - diced
- 1 onion - diced
- 1/2 - 1 jalapeno - finely minced
- 1 1/2 Tbsp low salt cajun spice - plus enough to season the chicken
- 1 Tbsp flour
- 2 cups chicken stock
Instructions
- Pre-heat your oven to 400F.
- Season the chicken liberally with cajun spice.
- Heat the oil in a skillet large enough to hold all the chicken in a single layer over medium heat.
- Place the chicken in the skillet, skin side down, and cook until the skin is golden brown (about 4 minutes).
- Flip the chicken and cook another 3-4 minutes.
- Remove the chicken and drain all but 3 Tbsp of the fat in the pan.
- Add the green pepper, onion and jalapeño and cook until the onion is soft, about 4-5 minutes.
- Stir in the cajun spice and cook about 30 seconds.
- Add the flour and cook another 30 seconds.
- Add 1/2 cup chicken stock and stir. It will be crazy thick at this point. Stay calm. Cook on.
- Mix in the rest of the stock. Bring to a simmer.
- Add the chicken, skin side down and roast 10 minutes. Make sure any juices find their way into the pan as well. Juices are more flavour!
- Flip the chicken, skin side up and roast to an internal temperature of 165F, another 10-12 minutes.
- Serve the chicken with the sauce.
Notes
Depending on how hot the jalapeño is you may find this dish pretty spicy. If you are not a fan of hot cut back to 1/2 jalapeño.
Nutrition
Serving: 4servings | Calories: 598kcal | Carbohydrates: 6g | Protein: 43g | Fat: 43g | Saturated Fat: 17g | Cholesterol: 163mg | Sodium: 189mg | Potassium: 605mg | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 29.5mg | Calcium: 38mg | Iron: 2.4mg