Easy Flat Baked Cajun Chicken
This Flat Baked Cajun Chicken is cooked about once a week in my house. Believe I am avid of meat, although i do crave meat from time to time. I am just surrounded with meat lovers! roasting meat on a week day can be a long process! Baking the chicken flat is the quickest and easiest way to go. You will see whole chicken more than chicken quarter legs. This is the way I advice my kids to bake these whole chicken. The Cajun season is one of my favorite. I do carry it of course. You can check it out on my etsy shop. It is salt free and very herby.
Ingredients
1 whole clean chicken about 5pounds
3 Tablespoons of Savourous Cajun seasoning
1/4 cup extra-virgin olive oil
2 tablespoons of Savourous Garlic powder
1 tablespoon black pepper
1 teaspoon of msg-free bouillon (Optional)
Pinch of salt
Instructions
1
Preheat the oven to 350F.
2
Using kitchen scissor or sharp knife, remove the backbone by cutting along both sides of the backbone
3
You can reserve the backbone for broth, soup, or bake along with the chicken.
4
Open the chicken’s legs and spread the bird down flat, skin side up.
5
Break the breast bone by pressing it down firmly or use a knife to cut it.
6
Rinse and pat the chicken dry
7
Seasoned generously on both side with a mixture of (Cajun, bouillon, garlic powder, Salt and pepper and oil )
8
Breast side down, bake for about 20 minutes.
9
Turns breast side up gently without breaking the skin.
10
Bake for another 20 to 25 mins or when thermometer reads 165°F.
11
Remove and serve after 7 minutes.
