Cajun Spiced Spatchcock Chicken

Total: 1 hr 15 mins

Succulent organic spatchcock chicken, roasted or barbecued with a spicy coating of Cajun seasoning and served with a refreshing tomato, orange and coriander salsa for a burst of summery zing.

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605 kcal
(per portion)

Ingredients you'll need

2½5kg avg spatchcock chicken
1½ tbsp Cajun seasoning
1½ red onion
1½ garlic clove
4½ vine tomatoes
A handful of coriander
1½ orange

From your kitchen

Sea salt
Freshly ground pepper
2 tsp olive oil

You'll need

Roasting tin
Barbecue (optional)

Step by step this way

1.
Get started: Take the chicken out of the fridge 30 mins before cooking, to allow it to come to room temperature.
2.
Cooking indoors: Preheat your oven to 180°C/Fan 160°C/Gas 4. Place the chicken in a large roasting tin, skin-side up. Rub the skin with 1 tbsp Cajun seasoning, a pinch of salt and pepper and 1 tsp olive oil.
3.
Slide the chicken into the oven and roast for 1 hr 15 mins, basting from time to time.
4.
To check if the chicken is cooked through, insert a skewer into the thickest part of the thigh. The juices should run clear. If it needs a little longer, return the chicken to the oven for a further 5-10 mins before checking again.
5.
Transfer the cooked chicken to a plate or board and rest for 20 mins, loosely covered with foil.
6.
While the chicken is resting, make the salsa. Peel and finely chop the red onion and slide it into a bowl. Peel and grate in the garlic. Finely dice the tomatoes and add to the bowl. Finely chop the coriander leaves and stalks and add to the bowl. Zest and juice in the orange. Pour in 1 tsp oil and add a pinch of salt and pepper. Stir to combine.
7.
After 20 mins, carve the chicken and serve it with the salsa on the side.
8.
Cooking outdoors: Light your barbecue and bring the coals to a medium temperature (see our tip, overleaf, on how to light your barbecue). Rub the skin of the chicken with 1 tbsp Cajun seasoning, a pinch of salt and pepper and 1 tsp olive oil.
9.
Place the chicken skin-side down over the hottest part of the barbecue and cook for 4-5 mins, or till coloured. Turn over and cook for 4-5 mins more. Transfer the chicken to a cooler part of the barbecue and cook, with the lid on, for 1 hr 15 mins.
10.
To check if the chicken is cooked through, insert a skewer into the thickest part of the thigh. The juices should run clear. If it needs a little longer, return the chicken to the barbecue for 5-10 mins before checking again.
11.
Transfer the cooked chicken to a plate or board and rest for 20 mins, loosely covered with foil.
12.
While the chicken is resting, make the salsa. Peel and finely chop the red onion and slide it into a bowl. Peel and grate in the garlic. Finely dice the tomatoes and add to the bowl. Finely chop the coriander leaves and stalks and add to the bowl. Zest and juice in the orange. Pour in 1 tsp oil and add a pinch of salt and pepper. Stir to combine.
13.
After 20 mins, carve the chicken and serve it with the salsa on the side.
14.
Know your grill:^ When lighting your barbecue, lay the bulk of the coals to one side, gently sloping 3/4 of the way to the other side. This helps to regulate the heat, giving you fierce 'direct' heat to brown the meat over, and gentle 'indirect' heat to slowly finish it off.
15.
Get a wedge of the action^ Try serving this Cajun-spiced chicken with crispy sweet potato wedges and a cool side of sour cream for dipping.

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