Creole Roasted Chicken
I love coming up with new ways to do a roasted chicken; it’s healthy, cost-effective, easy and yet it always seems to impress. Here, I’ve used homemade Creole seasoning that I already had prepared and then experimented with using up the leftover lime in my fridge (I hate to waste!). Honestly, this chicken is juicy and delicious and the depth of flavour from the lime is incredible.
Originally posted on March 8, 2016!
A recipe for the classic roasted chicken with a spicy twist; juicy, tender and cooked to perfection… its sure to impress 🙂
This is what you’ll need
1.3-2.3 Kg (3-5 lb) whole chicken (make sure the cavities are clean)
Salt
Pepper
½ Lime
1 tbsp extra virgin olive oil
1 tsp of my Homemade Creole Seasoning:
1 tbsp sweet paprika
1½ tsp dried thyme
1½ tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
½ tsp cayenne pepper
¼ tsp black pepper
Mix all ingredients together
This is how you make it
Preheat your oven to 375
Season the cavity of the chicken with salt and pepper and then stuff it with the lime.
Place the chicken in a roasting pan and then drizzle the olive oil over the chicken., rub it all over the chicken to ensure it’s evenly coated.
Sprinkle the Creole seasoning over the chicken evenly.
Roast the chicken according to the weight; about 30 minutes per pound for a fresh chicken.
Let chicken stand uncovered for 20 minutes after you take it out of the oven before carving it.
You’ll know the chicken is cooked when you pierce the skin in between the thigh and body and the juices run clear. If using a meat thermometer the temperature should not be below 170 F, some people say 165 but just to be safe go with 170
Notes:
- Store the remaining Creole Seasoning in an airtight container for up to 6 months.
- Adjust the amount of cayenne in the seasoning to your taste.
- Checkout my Creole Shrimp and Avocado Recipe!
Might I suggest
serving…
Steakhouse Mashed Potatoes with Buttermilk
with…
A fresh salad with my Red Wine Shallot Vinaigrette with Honey
for a complete meal 🙂
Other recipes you might like:
Brick Chicken
Roasted Split Chicken
Sous Vide Chicken Breast
Recipe card below⬇️⬇️⬇️
| Servings | Prep Time |
| 4 | 5 minutes |
| Cook Time |
| 90 minutes |
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I love coming up with new ways to do a roasted chicken; it’s healthy, cost-effective, easy and yet it always seems to impress. Here, I’ve used homemade Creole seasoning that I already had prepared and then experimented with using up the leftover lime in my fridge (I hate to waste!). Honestly, this chicken is juicy and delicious and the depth of flavour from the lime is incredible.
|
- 1.3-2.3 kg (3-5 lb) whole chicken
- salt
- pepper
- half lime
- 1 tbsp extra virgin olive oil
- 1 tsp Homemade Creole Seasoning:
- 1 tbsp sweet paprika
- 1 1/2 tsp (dried) thyme
- 1 1/2 tsp (dried) oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/4 tsp black pepper
- Mix all ingredients together
- Preheat your oven to 375
- Season the cavity of the chicken with salt and pepper and then stuff it with the lime.
- Place the chicken in a roasting pan and then drizzle the olive oil over the chicken., rub it all over the chicken to ensure it’s evenly coated.
- Sprinkle the Creole seasoning over the chicken evenly.
- Roast the chicken according to the weight; about 30 minutes per pound for a fresh chicken.
- Let chicken stand uncovered for 20 minutes after you take it out of the oven before carving it.
- You’ll know the chicken is cooked when you pierce the skin in between the thigh and body and the juices run clear. If using a meat thermometer the temperature should not be below 170 F, some people say 165 but just to be safe go with 170.
- Store the remaining Creole Seasoning in an airtight container for up to 6 months.
- Adjust the amount of cayenne in the seasoning to your taste.
- Checkout my Creole Shrimp and Avocado Recipe!
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