Blackened Cajun & Roasted Rosemary Chicken

By marisa r – vaughan, ON
Blackened Cajun &  Roasted Rosemary Chicken
  • Prep Time: 15
  • Total Time: 105

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About this Recipe

Golden brown, crispy skin slathered with Cajun spices surrounded by colorful hearty veggies add to a nutritional balanced and delicious meal.
Whole chicken is by far my most favorite way to make, serve and eat chicken. It's so easy to pop in the oven, fills the home with wonderful comforting aromas and everyone can pick their favorite part....mine are the wings!


1 Maple Leaf Prime Whole Chicken
1/2 cup butter
1 tsp each, paprika, black pepper, garlic powder, onion powder, salt, chili flakes, rosemary
1 large yellow onion, peeled, quartered
1 carrot, peeled cut lengthwise then crosswise
1 green or red pepper, seeded, quartered
2 yellow flesh potatoes, peeled, quartered
1 tsp salt for vegetables


Wash and pat chicken dry. Cut away any loose skin around tail or neck.
Tuck the tip of wings behind the chicken. Tie the legs together at the ankles with kitchen twine.
Blend the salt, spices and herbs with the butter.
Lift the skin of the breast by sliding your fingers underneath the skin.
Add a dollop of infused butter under the skin on each breast. Massage and distribute the butter.
Rub a large dollop around the whole bird and inside the cavity.
Place all of the prepared veggies into a roasting pan large enough to fit all of the ingredients. Dot any remaining butter onto the vegetables. Sprinkle vegetables with remaining tsp. of salt
Place chicken on top of veggies, breast down.
Roast in a 375F preheated oven for 30 min. Using 2 forks turn the chicken over and stir the vegetables so they color evenly. Continue to roast for another 60 min. or until juices run clear when poked at the joint of the thigh.


This easy one pan meal can also be made on the stove top or slow cooker.

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