Imported from Instagram
Arsenio’s Crispy Cajun Spatchcock Chicken with Roasted Potatoes
A whole spatchcocked chicken coated in Cajun seasoning, paprika, garlic, and olive oil, then roasted alongside seasoned potato chunks until deeply crisp and cooked through.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- whole chicken (Backbone removed and chicken spatchcocked; quantity not stated.)
- salt (For washing the chicken under cold water.)
- olive oil (For drizzling over the chicken; amount not stated.)
- 2 tbsp Cajun seasoning (Use an extra generous coat on the chicken in addition to the measured seasoning.)
- 1 tsp salt (For the chicken seasoning.)
- 1 tsp black pepper (For the chicken seasoning.)
- 1 tsp garlic powder (For the chicken seasoning.)
- 1 tsp smoked paprika (For the chicken seasoning.)
- 1 tsp paprika (Regular paprika; for the chicken seasoning.)
- large potatoes (Cut into chunks; quantity not stated.)
- avocado oil or olive oil (For tossing the potatoes; amount not stated.)
- oregano (For the potatoes; the transcript says two pinches, but no precise measurement is provided.)
- basil (For the potatoes; the transcript says two pinches, but no precise measurement is provided.)
- salt (For seasoning the potatoes; amount not stated.)
- black pepper (For seasoning the potatoes; amount not stated.)
Steps
- 1
Wash the chicken under cold water with salt, then pat it completely dry.
- 2
Remove the chicken’s backbone and spatchcock the chicken so it lays nice and flat.
- 3
Drizzle the chicken with olive oil.
- 4
Apply the Cajun seasoning mixture everywhere on the chicken: underneath the skin, all over the skin, and around the entire chicken.
- 5
Finish the chicken with an extra generous coat of Cajun seasoning for additional flavor and crispy skin.
- 6
Cut the large potatoes into chunks.
- 7
Toss the potato chunks with avocado oil or olive oil, then season them with oregano, basil, salt, and black pepper.
- 8
Place the chicken and potatoes on a baking sheet.
- 9
Bake at 450°F for 45 minutes to 1 hour, until the thickest part of the chicken reaches an internal temperature of 165°F.
- 10
Let the chicken rest, then slice it and serve.
Notes
The source does not specify the chicken or potato quantities, the amount of oil, or the potato seasoning amounts. Use a food thermometer to verify 165°F in the thickest part of the chicken.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →