30-Minute Chicken Marinade 
Spice N' Herbs Seasoning 
Creole Butter & Herb Rice Dinner Mix 
Steak Loaded Nachos
Steak-loaded nachos: flavorful, messy, and made for summer hangs. Piled high with juicy grilled steak, crispy…
Get RecipeSpatchcocked and cooked to juicy and crispy perfection, this Cajun roasted chicken by @tymitchell_ combines citrus, garlic, herbs and the zest of Creole seasoning for a flavorful chicken like you’ve never had.
Shop Tony's Flavors In This Recipe
Ingredients
-
4 Pounds Whole Chicken, Room Temperature with Giblets and Neck Removed
-
1/4 Cup Unsalted Butter, Melted
-
3 Tablespoons Olive Oil
-
3 Cups Tony’s 30-Minute Chicken Marinade
-
1 Lemon, Cut in Half
-
Tony’s Spice N’ Herbs Seasoning, to Taste
-
1 Tablespoon Honey
-
2 Tablespoons Parsley, Freshly Chopped
-
1 Head Garlic, Roughly Peeled and Cut in Half
-
3 Fresh Whole Rosemary Sprigs
-
1 Bell Pepper, Chopped
-
1 Red Onion, Sliced
-
1 White Onion, Sliced
-
Tony’s Creole Butter & Herb Rice Dinner Mix
- Clear
Directions
- Preheat oven to 375°F.
- Line a baking tray with foil or lightly grease a roasting pan. Use a baking rack if you have one, for crisping.
- Discard the neck and giblets from inside the chicken and remove any excess fat. Wash the chicken and pat dry with paper towels.
- Spatchcock or butterfly the chicken by cutting it down the center on the back side and removing the backbone, allowing it to be flattened out for serving.
- In a blow, mix together olive oil, melted butter, Tony’s 30-Minute Chicken Marinade and the juice of half a lemon.
- Pour the sauce over the chicken to completely cover it. Also pour the sauce under the skin and inside the cavity.
- Season the chicken liberally with Tony’s Spice N’ Herbs Seasoning on the outside and inside the cavity. Then sprinkle on parsley.
- Stuff the head of garlic into the chicken cavity along with the rosemary sprigs and the squeezed lemon half. Tie the chicken legs together with kitchen string. Drizzle with honey.
- Place the chicken breast-side up onto a baking tray or roasting pan. Cover the pan with chopped peppers and sliced onions and lay the chicken on top.
- Roast for 1 hour and 10 minutes. Baste the chicken halfway through with extra marinade mixture.
- After the 1 hour and 10 minutes, bring the oven temperature up to 425°F and roast for an additional 20 minutes to brown and crisp the skin.
- When finished baking, put the chicken on a plate and garnish with the pepper and onions.
- Serve with Tony’s Creole Butter & Herb Rice Dinner Mix, and use some of the juice from the chicken to coat the rice once it’s cooked. Enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Smashed Potato Salad
Creamy, crispy, and loaded with flavor. This smashed potato salad by @MyDiaryOfUs flips the script on…
Get Recipe