Serves 4
1650 min
Cajun Dry-Brined Roast Chicken
Recipe GLPR5e9fb8a0c8e577
A succulent roasted chicken seasoned with a bold Cajun spice blend, using the dry-brining method to lock in moisture and flavor. The chicken emerges from the oven with a golden, flavorful exterior and juicy, tender meat inside. Inspired by the classic preparation methods of Zuni Café, this dish delivers restaurant-quality results at home.
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Ingredients
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon smoked paprika
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
3 pounds one small chicken (2 3/4 to 3 1/2 pounds), patted dry
1 1/2 teaspoons kosher salt
Directions
Combine the onion powder, garlic powder, oregano, smoked paprika, basil, thyme, black pepper, and cayenne pepper in a small bowl. Mix well until evenly blended to create the Cajun spice mixture.
Pat the chicken dry inside and out with paper towels. This is crucial for achieving crispy skin during roasting.
In a small bowl, combine the kosher salt with 3 tablespoons of the Cajun spice mixture. Rub this salt-and-spice blend all over the chicken, working it under the skin of the breasts and thighs as much as possible. Rub some inside the cavity as well.
Place the seasoned chicken on a plate or shallow dish, uncovered, in the refrigerator for at least 24 hours and up to 48 hours. This dry-brining process allows the salt to penetrate the meat, seasoning it thoroughly and helping retain moisture during cooking.
Remove the chicken from the refrigerator 1 hour before roasting to bring it to room temperature.
Preheat your oven to 475°F.
Place the chicken on a roasting pan or cast-iron skillet, breast side up. Roast for 50 to 60 minutes, until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F.
Remove the chicken from the oven and transfer it to a cutting board. Let it rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat.
Carve the chicken and serve hot with your choice of sides.
