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Slow-roasted Cajun chicken

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Take mealtime to the next level this week with this Slow-roasted Cajun chicken recipe, it's sure to be a hit at the dinner table.

  • Serves6
  • Cook time2 hour 30 minutes
  • Prep time10 minutes, (+ 10 mins resting time)
Slow-roasted Cajun chicken


  • ¼ cup (60ml) olive oil
  • 4 garlic cloves, unpeeled
  • 1 cinnamon stick or quill
  • 1 lemon, chopped
  • 2 tsp smoked paprika
  • 2 tsp dried thyme
  • 2 tsp onion flakes
  • 1 tsp dried oregano
  • ¼ tsp chilli powder
  • ½ tsp freshly ground black pepper
  • 1.8kg Coles RSPCA Approved Whole Extra Large Chicken
  • 1 cup (250ml) chicken stock
  • Roasted vegetables, such as pumpkin, baby potatoes and zucchini, to serve
  • Oregano sprigs, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 140°C. Drizzle 1 tbs of the oil over a large roasting pan. Lightly crush garlic with the back of a knife. Break cinnamon into large pieces. Place garlic, cinnamon and lemon in centre of pan. In a bowl, combine paprika, thyme, onion flakes, dried oregano, chilli, pepper and remaining oil.
  2. Step 2

    Trim excess fat from chicken. Tie legs together with kitchen string. Rub all over with paprika mixture. Place, breast-side up, on lemon mixture. Pour stock around the chicken in the pan.
  3. Step 3

    Roast, basting every hour with pan juices, for 2½ hours or until juices run clear when chicken thigh is pierced with a skewer. Transfer chicken to a serving dish and cover loosely with foil. Set aside for 10 mins to rest. Serve with the vegetables and oregano sprigs.