Tuesday, 13 December 2016

Recipe: Cajun chicken

Our family loves roasted chicken, so I try to make it in many types of ways as possible. And here is another way. It's a child friendly recipe. My children love it. Usually I serve roasted vegetables, such a carrots, parsnips and swede with roasted potatoes with it. The best part about that is that you can put the chicken at the top shelf and the vegetables with potatoes in 1 oven dish on the bottom shelf in your oven and it is all done at the same time. I put the vegetables at the bottom of the dish and the potatoes at the top, so they get some more crunch to them.

Origin: Louisiana maybe. I don't really know, but I use a cajun spice mix.

Difficulty: easy
Time: 2 hours in total from start to finish, but that is including the 1h30m in the oven, so 30 minutes real work
Serves: 6
Yield: 6 pieces 
Traditional/GAPS/SCD legal, Primal, Paleo


  • Oven
  • 1 oven dish
  • 1 roemer topf or a oven dish with a lid


  • 1 chicken of about 2 kg
  • 1 jar of cajun spice mix of Steenbergs
  • 1 bunch of thyme
  • celtic sea salt
  • black pepper

Things to do ahead:
1 day ahead - defreeze chicken
1 hour ahead - soak your roemer topf and take your chicken out of the fridge and let it come to room temperature


  • Preheat your oven to 180C/350F/Gas4
  • Put your chicken in the roemer topf.
  • Cut your lemon in half and cut one half again. The other half you squeeze out over your chicken. The other 2 you squeeze out into the cavity and put the squeezed lemons inside.
  • Put the part of the thyme inside and part under your chicken.
  • Spread about 2 tablespoons of cajun spice mix over your chicken on all sides. Massage it in well.
  • Close the lid of your roemer topf.
  • Put your roemer topf into the oven for 1 hour.
  • After the hour take the lid off your roemer topf. Put up the heat to 220C/430F/Gas7. Pour the cooking juices as well as you can over the chicken.
  • Leave the chicken in for another 20 to 30 hours. Depending on how heavy your chicken has been. When it's somewhat under 2 kilos 20 minutes is usually enough. When it is over 2 kilos 30 minutes is often necessary.
  • Make sure your chicken is cooked well by checking whether the juices run clear.
  • Take your chicken out of the oven, put the lid back on the roemertopf and leave it standing for 30 minutes to an hour to rest.
  • Take the bones out of the chicken and let the chicken absorb the juices a bit.