Originally posted November 30, 2011

cajun dry rub roast chicken

cajun dry rub roast chicken by joanie

If you like Cajun food, you need to get your hands on Donald Link's Real Cajun cookbook (http://amzn.com/0307395812). It's the bomb. Kevin's cooked up a bunch of things from it--all of which I love--but for me the standout is not a dish at all. It's Donnie's Spice Mix, which is a blend of spices that is so good I can eat it straight. (No kidding. I will like my finger and stick in into the spice mix as if it were Fun Dip.) Various recipes in the cookbook utilize the spice blend. I decided to do my usual roast chicken and sprinkle it with a simplified version of this spice blend. Wow! I think I may never go back to my basic roast chicken now...


  • 4 lb chicken
  • 1 tbsp kosher or sea salt
  • 1 tbsp chili powder
  • 2 tsp cayenne pepper
  • 2 tsp paprika
  • 2 tsp black pepper
  • 1 tsp garlic powder
6 servings


Wash and dry the chicken inside and out. Place it breast-side up on a cast-iron skillet.

Blend the spices and salt, and rub it all over the chicken.

Preheat the oven to 400ยบ or let the rub sit on the chicken for a few hours in the refrigerator before preheating.

Place the skillet on the lowest rack in the oven and cook for about 1 hour. Keep an eye on it. If the top gets too brown, you can tent a little bit of foil on top.

Remove and let sit for 10 minutes before carving and serving.

90 minutes



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