Cajun Spiced Half Chicken Recipe
brushed with BBQ Sauce served with Baked Macaroni and Cheese & Coleslaw
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Ingredients
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Cajun Spiced Half Chicken
Baked Macaroni and Cheese
Coleslaw
Method
Cajun Spiced Half Chicken
- 1
Prep and season chicken
Pat the half chicken dry with paper towels. In a small bowl combine olive oil and melted butter. In another bowl mix Cajun seasoning, smoked paprika, garlic powder, onion powder, salt and black pepper. Brush the oil/butter mixture evenly over the skin and under any loose skin. Rub the Cajun spice blend all over the chicken, coating skin and cavity. Let rest at room temperature 15–20 minutes (or refrigerate covered up to 2 hours).
- 2
Roast the chicken
Preheat oven to 425°F (220°C). Place the seasoned half chicken on a roasting rack set in a shallow baking pan, skin side up. Roast for 35–45 minutes, basting once or twice with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and skin is nicely browned. If skin browns too fast, tent loosely with foil.
- 3
Baked Macaroni and Cheese
- 4
Cook pasta
Bring a large pot of salted water to a boil. Cook elbow macaroni until just shy of al dente (about 1 minute less than package directions). Drain and set aside.
- 5
Make cheese sauce (béchamel-based)
Preheat oven to 375°F (190°C) if baking casserole at same time as chicken finishing or 400°F earlier if only mac and cheese. In a medium saucepan over medium heat, melt 3 tbs butter. Sprinkle in flour and whisk for 1–2 minutes to form a roux, don't let it brown. Gradually whisk in the milk until smooth. Cook, whisking frequently, until sauce thickens and coats the back of a spoon (about 4–6 minutes). Stir in Dijon mustard, salt and black pepper. Remove from heat and stir in 1 3/4 cups shredded cheddar and the Monterey Jack until melted and smooth. Reserve 1/4 cup cheddar for topping.
- 6
Assemble and bake
Combine drained pasta and cheese sauce in a mixing bowl or directly in a 1.5–2 quart baking dish. Stir to coat evenly. Sprinkle reserved cheddar over top. If using, toss panko breadcrumbs with 1 tsp melted butter or olive oil and sprinkle over the cheese. Dust lightly with smoked paprika. Bake uncovered in preheated oven until bubbly and golden on top, about 15–20 minutes. If you prefer extra browning, broil 1–2 minutes while watching closely. Remove and let sit 5 minutes before serving.
Coleslaw
- 7
Make dressing
In a small bowl whisk together mayonnaise, apple cider vinegar, sugar and Dijon mustard until smooth. Season with salt and black pepper to taste.
- 8
Toss and chill
In a large bowl combine shredded cabbage, grated carrot and sliced red onion. Pour dressing over vegetables and toss until evenly coated. Refrigerate at least 20–30 minutes to allow flavors to meld. Adjust seasoning before serving.