Cajun Honey Butter Chicken with Crispy Smashed Potatoes and Roasted Sweet/Tart Lemon Slices

Name: Cajun Honey Butter Chicken with Crispy Smashed Potatoes and Roasted Sweet/Tart Lemon Slices
Prep time: 45 min
Yield: 2-3
Cuisine: american
Ingredients: 1 spatchcock chicken, patted dry; 1½ tbsp olive oil (20 g); 2 tsp Cajun seasoning (5 g); 1 tsp garlic powder (3 g); 1 tsp onion powder (3 g); 1 tsp paprika (2 g); ½ tsp black pepper (1 g); ½-¾ tsp salt (3-4 g), depending on your Cajun seasoning; 1½-2 ib baby yellow potatoes (680-900 g); 2½ tbsp olive oil (35 g); 1 tsp garlic powder (3 g); ½ tsp onion powder (1.5 g); ½ tsp Cajun seasoning (1-2 g); Salt and black pepper, to taste; Fresh parsley, for finishing; Lemon slices scattered around tray; 5 tbsp unsalted butter (70 g); 1/2 cup honey; 3-4 garlic cloves, finely grated (12 g); 1 tsp Cajun seasoning (2-3 g); 1 tsp red pepper flakes; 3 tbsp chicken broth (45 ml); 1 tbsp fresh lemon juice or apple cider vinegar (15 ml); Freshly cracked black pepper

Watch recipe

Prep 45m

Yield 2-3

Ingredients

Servings

Chicken (makes 2-3 servings)
1 spatchcock chicken, patted dry
1½ tbsp olive oil (20 g)
2 tsp Cajun seasoning (5 g)
1 tsp garlic powder (3 g)
1 tsp onion powder (3 g)
1 tsp paprika (2 g)
½ tsp black pepper (1 g)
½ -¾ tsp salt (3-4 g), depending on your Cajun seasoning
Crispy Smashed Potatoes
1½ -2 ib baby yellow potatoes (680-900 g)
2½ tbsp olive oil (35 g)
1 tsp garlic powder (3 g)
½ tsp onion powder (1.5 g)
½ tsp Cajun seasoning (1-2 g)
Salt and black pepper, to taste
Fresh parsley, for finishing
Lemon slices scattered around tray
Cajun Honey Butter
71 g unsalted butter (70 g)
170 g honey
3 -4 garlic cloves, finely grated (12 g)
1 tsp Cajun seasoning (2-3 g)
1 tsp red pepper flakes
3 tbsp chicken broth (45 ml)
1 tbsp fresh lemon juice or apple cider vinegar (15 ml)
Freshly cracked black pepper

Instructions

Pat chicken very dry. Coat with olive oil and seasonings. Let marinate for 30-45 minutes in the fridge.
Boil baby potatoes whole in salted water until fork-tender, about 12–18 minutes. Drain and steam-dry for a few minutes. Arrange on a baking sheet, gently smash to about ½-inch thick, drizzle with olive oil and seasonings.
Preheat oven to 220 °C. Arrange chicken skin-side up on a rack over the baking sheet. Roast for 40–45 minutes until deeply golden and cooked through. Using a meat thermometer is ideal to prevent overcooking. Broil for 1–2 minutes at the end for extra crispy skin.
For the Cajun honey butter, melt butter over medium-low heat. Add garlic and sauté for 30 seconds. Stir in honey, Cajun seasoning, red pepper flakes, chicken broth and black pepper. Simmer gently for 2–4 minutes until glossy and slightly thickened. Finish with lemon juice or vinegar.
Once the chicken is roasted, brush with Cajun honey butter. Drizzle the Cajun honey butter over the chicken and smashed potatoes and serve.