Cajun Butter Chicken w/ Garlic Parmesan Radiatori
Ingredients:
•Whole Chicken
•Butter
•Lemon
•Chicken Broth
•Radiatori
•Parmesan Cheese (Bottled)
•Olive Oil
•Minced Garlic
•Cajun Seasoning
•Garlic Powder
•Sage
•Smoked Paprika
•Rosemary
•Thyme
•Oregano
•Rotisserie Chicken Seasoning
Compound Butter:
In a small bowl combine half a stick of butter, a spoonful Minced Garlic, 2 tsp of Cajun seasoning, 1tsp Rosemary, Thyme, Oregano, Rotisserie Chicken Seasoning, and 1/2 tsp Sage and Smoked Paprika and a squeeze of lemon juice about a tablespoon. Mix together and place aside
Chicken:
Preheat oven to 425°F
Place your chicken breast side up into a baking dish, make sure you remove the neck liver and heart out of the inner cavity! You won’t need it for anything in this recipe!
Next with your hand seperate the skin from the meat, be gentle because you don’t want your skin to rip of but try to separate it halfway through the breast, after that you should be able to push the butter the rest of the way to the back of the bird from the top of your chicken.
Next use half of your butter and place it under the skin of your chicken and into the legs, the rest of the butter we’ll use later. Slice your lemon thinly and then place 2 slices under the skin as well.
Use 2 tbsp olive oil and rub the outside of your bird until it’s fully coated. Then sprinkle Cajun seasoning, Paprika, Thyme , Rosemary , Garlic powder, and Rotisserie Chicken Seasoning over your entire bird and then rub it in to fully incorporate it . With a toothpick place lemon slices on top of your chicken. Pour 1 cup of chicken broth into the bottom of your pan.
Place your chicken into preheated oven and cook for 15 minutes. After 15 minutes turn the heat down to 350° . Melt the rest of your compound butter and baste your chicken with it. Cook your chicken for another 45 min to an hour or until the breast reaches 165° basting every 20 minutes with the juices at the bottom of your pan. (If the skin starts getting to brown you can place aluminum foil over the top so it doesn’t burn). Rest for 15 minutes before you slice it!
Garlic Parmesan Pasta:
Generously salt your water and bring to a boil, cook your pasta according to package, make sure to set aside 1/4 cup of your pasta water , strain and set aside.
In the same pot add 3 tbsp of olive oil and a heaping spoonful of minced garlic, cook for 30 seconds or until fragrant, DONT BURN YOUR GARLIC!!
Add back in your pasta and toss to coat your noodles adding in you pasta water at the end , then add in 4 tbsp of Parsley, 1/2 tsp Garlic Powder and 1/4 cup of Parmesan cheese and mix well!
Cajun Butter Chicken is a mouthwatering dish celebrated for its robust flavors and tender meat. To achieve the perfect roasted chicken, it’s essential to combine fresh herbs and spices. The compound butter, infused with Cajun seasoning, elevates the chicken with aromatic richness and depth. Precise cooking temperatures are crucial: starting high helps seal in juices while reducing the heat ensures thorough cooking. Radiatori pasta, known for its unique shape, holds sauces beautifully, making it an ideal companion for this vibrant chicken dish. Incorporating garlic and Parmesan adds a savory punch that complements the spices from the chicken. For a garnished finish, consider fresh herbs like parsley or additional grated cheese. This recipe is not only about taste but also about presentation. Letting the chicken rest before slicing ensures juicy portions. Your guests will be impressed with both the eye-catching colors and the inviting aroma. Perfect for family dinners or gatherings, this dish is sure to stimulate appetites and create lasting memories around the table. Don't forget to save the leftovers—Cajun Butter Chicken is even more flavorful the next day!
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