Cajun Butter Chicken
Get ready to savor the bold, zesty goodness of our Cajun Butter Chicken! This succulent dish is smothered in a rich blend of Cajun spices and creamy butter, ensuring every bite is bursting with flavor. Perfectly baked to juicy perfection, it’s a must-try for anyone craving a tasty twist on classic chicken!
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- a little bit of parsleyoptional
🥩Meat & Seafood(1)
- 1 whole chicken
🥛Dairy & Eggs(1)
- 1 stick of some unsalted room temperature butter
🫙Pantry Staples(1)
- oil
🧂Spices & Seasonings(3)
- Cajun crush seasoning
- a little bit of rosemaryoptional
- a little bit of thymeoptional
📦Other(3)
- carrots
- onions
- chopped potatoes
👨🍳 Instructions
- 1
Mix the unsalted butter with Cajun crush, thyme, rosemary, and parsley.
- 2
Cut the backbone out of the chicken to lay it flat and loosen the skin near the breast and thighs to stuff the butter mixture inside.
- 3
Season the chicken with oil and Cajun crush seasoning.
- 4
Add chopped potatoes, carrots, and onions to the pan with oil and Cajun crush seasoning.
- 5
Place the chicken on top and bake in the oven at 380 degrees Fahrenheit for about an hour uncovered.
- 6
Pour the juices from the bottom of the pan over the chicken before serving.
💡 Pro Tips
- ✓Spatchcock the chicken by cutting along both sides of the backbone with kitchen shears, then press firmly on the breastbone until you hear it crack - this reduces cooking time by 25-30% and ensures even heat distribution.technique25-30% time reduction
- ✓Chill your compound butter for 15-20 minutes before stuffing under the skin so it holds its shape and doesn't melt out during the initial high-heat phase.timing15-20 minutes
- ✓Use a meat thermometer to check that thickest part of thigh reaches 165°F while breast meat should hit 160°F - the 5-degree difference accounts for carryover cooking and prevents dry breast meat.equipment165°F thigh, 160°F breast
- ✓Cut root vegetables into 1-inch pieces maximum because larger pieces won't cook through in the 60-minute timeframe while smaller pieces will turn mushy from the chicken drippings.technique1-inch maximum
- ✓Let the chicken rest for 10 minutes after removing from oven before carving - this allows internal juices to redistribute and prevents a 30% loss of moisture when cutting.timing10 minutes, 30% moisture retention
Share this recipe
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
Share this recipe
Cajun Butter Chicken
Get ready to savor the bold, zesty goodness of our Cajun Butter Chicken! This succulent dish is smothered in a rich blend of Cajun spices and creamy butter, ensuring every bite is bursting with flavor. Perfectly baked to juicy perfection, it’s a must-try for anyone craving a tasty twist on classic chicken!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- a little bit of parsleyoptional
🥩Meat & Seafood(1)
- 1 whole chicken
🥛Dairy & Eggs(1)
- 1 stick of some unsalted room temperature butter
🫙Pantry Staples(1)
- oil
🧂Spices & Seasonings(3)
- Cajun crush seasoning
- a little bit of rosemaryoptional
- a little bit of thymeoptional
📦Other(3)
- carrots
- onions
- chopped potatoes
👨🍳 Instructions
- 1
Mix the unsalted butter with Cajun crush, thyme, rosemary, and parsley.
- 2
Cut the backbone out of the chicken to lay it flat and loosen the skin near the breast and thighs to stuff the butter mixture inside.
- 3
Season the chicken with oil and Cajun crush seasoning.
- 4
Add chopped potatoes, carrots, and onions to the pan with oil and Cajun crush seasoning.
- 5
Place the chicken on top and bake in the oven at 380 degrees Fahrenheit for about an hour uncovered.
- 6
Pour the juices from the bottom of the pan over the chicken before serving.
💡 Pro Tips
- ✓Spatchcock the chicken by cutting along both sides of the backbone with kitchen shears, then press firmly on the breastbone until you hear it crack - this reduces cooking time by 25-30% and ensures even heat distribution.technique25-30% time reduction
- ✓Chill your compound butter for 15-20 minutes before stuffing under the skin so it holds its shape and doesn't melt out during the initial high-heat phase.timing15-20 minutes
- ✓Use a meat thermometer to check that thickest part of thigh reaches 165°F while breast meat should hit 160°F - the 5-degree difference accounts for carryover cooking and prevents dry breast meat.equipment165°F thigh, 160°F breast
- ✓Cut root vegetables into 1-inch pieces maximum because larger pieces won't cook through in the 60-minute timeframe while smaller pieces will turn mushy from the chicken drippings.technique1-inch maximum
- ✓Let the chicken rest for 10 minutes after removing from oven before carving - this allows internal juices to redistribute and prevents a 30% loss of moisture when cutting.timing10 minutes, 30% moisture retention