Its Sunday Funday! Today we are doing a fun yet laid back Louisiana meal. I’m making jambalaya, roasted chicken and steamed cabbage slaw. Perfect meal that reminds me of Sundays at home in Lousiana.
My recipe is for a Sunday Funday crowd so I made two roasting chickens. If you want to make one chicken, just half this recipe for all ingredients.
Here’s what you’ll need:
- 2 whole roasting hens
- 1 small onion chopped
- 1 cup celery, sliced in small sticks
- 1 bell pepper, roughly chopped
- 2 lemons, cut in halves
- 4 cloves of garlic, sliced
- Half stick of butter, sliced in 1/2 tablespoon pads
- Cajun seasoning
- 4-5 sprigs of fresh thyme
- 2 tablespoons of olive oil
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- Preheat oven to 400 degrees.
- Loosen the skin under the breast meat. Create openings in the skin along each thigh and use your fingers to loosen the skin.
- Rub the chicken with olive oil and liberally season he chicken with the Cajun seasoning; outside, under the skin and inside the cavity.
- Stuff chicken inside the cavity and under the skin with onion, celery, peppers, garlic and fresh thyme.
- Stuff a pad of butter under the skin openings at the thighs and breasts.
- Squeeze lemon juice over the top of the chicken and place the used lemon half in the cavity.
- Place the chickens in a 400 degree oven for 45 minutes. After 45 minutes, baste the chickens with the pan juices.
- Place back in oven for 15 minutes. Then remove and cover with foil and roast for an additional 30 minutes. Cover the chickens earlier if they start to become too brown.
- Confirm chickens are cooked to 160 degrees and enjoy!!!
