Dinner
Cajun Spatchcock Chicken
Recipe by Tiffin and Tea
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This Cajun Spatchcock Roast Chicken is delicious with crispy skin and and juicy meat flavoured with a Cajun butter.
Compatible with
Cooking mode
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- 4lb Skin on Chicken, Spatchcocked
- 5 tbsp Butter
- 1 1/2 tsp Paprika
- 1 tsp Dry Oregano
- 1/2 tsp Cayenne Pepper
- 4 large cloves Garlic, crushed
- 1 tbsp lemon juice
- Salt and Pepper
- Olive Oil, to drizzle over
Utensils
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Step 1
Pat the chicken dry.
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Step 2
Season inside and out with salt and pepper.
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Step 3
Add the butter, Paprika, Oregano, Cayenne, Garlic, Lemon Juice and Salt and Pepper in a bowl. Mix to combine.
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Step 4
Set unit to preheat and select airfryer.
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Step 5
Set temperature to 180c and set timer to 10 minutes.
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Step 6
Loosen the skin of the chicken gently.
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Step 7
Push the butter under and on top of the skin until the entire crown is covered then season the Chicken.
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Step 8
Drizzle over olive oil.
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Step 9
Roast for 10 minutes breast side down and then turn the temperature up to 200 C.
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Step 10
Roast for another 25 – 30 minutes.Rest for 10 minutes before serving.
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Step 11
Optional – Serve with a flavoured Yoghurt – I blended a handful of Coriander, Mint, 1 tsp Cumin and 4 tbsp Plain Yoghurt together with some Lemon Juice and Salt.
