A homemade blend of cajun spices make this Southern Roasted Chicken one of the most flavorul chickens you may ever eat.
- 5 pounds whole roasting chicken
- 2 teaspoons salt
- black pepper
- 1 tablespoon butter (softened)
- 1 tablespoon olive oil
- 2 teaspoons paprika
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 cayenne pepper (to taste)
- 1 teaspoon brown sugar
- 1 handful fresh parsley
- 1/2 lemon
- Preheat the oven to 425° F.
- Line a roasting pan with aluminum foil and position a roasting rack inside of it.
- Remove the giblets from the cavity of the chicken and discard. Rinse the chicken under cold water and thoroughly pat dry with paper towels.
- Liberally season the chicken with the salt and black pepper, to taste, taking care to season the outside as well as the internal cavity.
- In a small bowl, stir the softened butter and olive oil together until mostly combined. It is okay if some pieces of butter are still visible.
- With clean hands, rub the butter and olive oil all over the surface of the chicken, and under the breast skin.
- Transfer the chicken breast-side up onto the roasting rack.
- Tie the legs securely together with kitchen twine. Tuck the wing tips underneath the body of the chicken.
- Whisk together all the spices in a small bowl.
- Evenly sprinkle the topside of the chicken with all of the spice mixture, so that the breast, thighs, and wings are generously coated.
- Place the parsley and lemon half in the cavity of the chicken.
- Transfer the roasting pan to the middle rack of the preheated oven.
- Roast the chicken for 80-90 minutes, or until the thickest part of the chicken breast reaches an internal temperature of 160° F.
- Remove the roasting pan from the oven.
- Allow the chicken to rest on the roasting rack for 10 minutes.
- Transfer the chicken to a cutting board. Carve as desired, and serve.