Spice N' Herbs Seasoning 
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
Get RecipeRich, lemony and full of herbal flavors, this Cajun Pesto Spatchcock Chicken by Creole Seoul is the perfect for meal prep or to eat any night of the week.
Ingredients
-
1 Whole Chicken
-
6-8 Ounces Pesto Sauce
-
Tony’s Spice N’ Herbs Seasoning, to Taste
-
1 Lemon
-
1/2 Tablespoon Red Pepper Flakes
-
1/2 Tablespoon Olive Oil
-
Chopped Cilantro or Basil for Garnish
- Clear
Directions
- Butterfly the chicken by removing its rib bone and pressing down on the breasts until the chicken flattens.
- Pour pesto sauce from the jar and into a bowl. Stir in the olive oil.
- Generously season the chicken on both sides and under the skin with Tony’s Spice N’ Herbs.
- Flip chicken so it is skin-side down. Using a bristle basting or pastry brush, coat the chicken in the pesto sauce. Turn the chicken skin-side up and continue to coat the chicken, and under the skin.
- Cook the chicken in the oven at 425°F for 35-45 minutes, then at 450°F for another 10-15 minutes, or until the chicken is cooked through and skin is crispy.
- Remove the chicken from the oven, squeeze with fresh lemon juice, garnish with chopped herbs, serve and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Tony’s Cajun Shrimp Curry
Bold Cajun shrimp meets creamy coconut curry in this quick, flavor-packed dish by @CreoleSeoul. With sautéed…
Get Recipe