Holiday Recipes · Roasted Chicken

Double Roasted Chicken (Cajun and Jamaican Jerk)

Double Roasted Chicken (Cajun and Jamaican Jerk)
Double Roasted Chicken (Cajun and Jamaican Jerk)
Two birds in one stone? You need this recipe, when you’re cooking for a crowd.
I baked two kinds of roasted chicken in one baking. Oh yeah.. One Louisiana Cajun Chicken and one Jamaican Style Spicy Roasted Chicken. It’s 100% delish.. You gotta try this. It’s easy and quick!
For Cajun Seasoning, Jamaican Jerk Seasoning and Liquid Smoke, you may purchase it online (ex. Lazada or Shopee).
The liquid smoke however is just optional.. but it will definitely level up your roasted chicken into a smokey flavor chicken. The added flavor of this Wright Liquid smoke (Mesquite Flavor) is so perfect.

Double Roasted Chicken
(Cajun and Jamaican Jerk)

2 large Whole Chicken (1.2kg each)
1 bundle green onions
3 pcs lemons
¼ cup butter, melted in a pan
salt and pepper
4 tablespoons cajun powder
4 tablespoons jerk chicken powder
4 tablespoons Wright liquid smoke (Mesquite flavor), divided
2 white onions, chopped
4 rustic potatoes
1 tablespoon dried rosemary herbs

1. Preheat oven to 220°C

2. Grease your baking pan and line it with 2 baking paper. Grease it enough for easy cleaning after baking.

3. Rinse chicken (including cavity) under cold running water. Drain water well and pat dry with paper towels.

4. Marinate 2 chickens with salt and pepper. Add the juice of a lemon over the 2 chickens, under the skin and inside the cavity and massage it well.

5. Pour 2 tablespoon of liquid smoke on the chicken and inside the cavity. Brush it well to even out the flavor.

6. Brush each chicken with melted butter. (Reserve extra melted butter for basting and add a teaspoon of rosemary and stir it well). Set aside.

7. Start rubbing the inside out of each chicken with cajun powder on one chicken and jerk chicken on the second (adjust the powder as needed). Let it stand for a few minutes to let the flavor sink in.

8. Stuff both with sliced onions into the chicken cavity along with the fresh green onions and insert the squeezed lemon halve.

9. Position the chicken breast-side up into baking tray and cover with foil on top. Add some potatoes and onions on the side. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.

10. Heat may vary for each oven type. Place your pan in the middle rack position. I adjusted heat to 180°C midway baking the moment I saw it’s cooking faster.

11. You can adjust heat anytime, if you see it toast faster on top than the prescribed time. You want to make sure that it cooks gradually inside and outside evenly.

12. When it reach the exact cooking time, baste it again. Remove the foil and broil for a further 2-3 minutes more to make it golden.

*Broiling is when you transfer the baking pan on a higher rack of your oven to toast the top quickly for that touch of crisp on the outside and juicy on the inside.

13. Remove from the oven and let stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.

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