Cajun Roast Chicken with Sauteed Corn and Bell Pepper Recipe

Roast chicken seems like a simple dish, until you consider that most recipes call for a roasting pan, a V-rack, and rotating the hot bird several times. We found we could skip both the extra equipment and the annoying flipping by using a preheated skillet and placing the bird breast side up in the pan; this gave the thighs a jump start on cooking. Starting the chicken in a 450-degree oven, then turning the oven off while it finished, slowed the evaporation of juices, ensuring moist meat. For flavorful skin, we rubbed the bird with zesty Cajun seasoning before cooking. A maque choux-inspired side dish of sauteed fresh corn, red bell pepper, and scallions, made in the same pan, completed our dish.

Cajun Roast Chicken with Sauteed Corn and Bell Pepper – Process

Adjust oven rack to middle position, place 12-inch oven-safe skillet on rack, and heat oven to 450 degrees. Pat chicken dry with paper towels, tuck wing tips behind back, and tie legs together with kitchen twine. Rub chicken evenly with oil, then Cajun seasoning.

Cajun Roast Chicken with Sauteed Corn and Bell Pepper – Chicken

Lay chicken, breast side up, in preheated skillet and roast until breast registers 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breast registers 160 degrees and thighs register 175 degrees, 25 to 35 min­utes. Transfer chicken to carving board and let rest for 20 minutes.

Cajun Roast Chicken with Sauteed Corn and Bell Pepper – Sautee

Mince scallion whites and thinly slice scallion greens; keep whites and greens separate. Core pepper and cut into ¼-inch pieces and cut corn kernels from cobs. Carefully (handle will be hot), using spoon, discard all but 1 tablespoon fat left in skillet leaving any fond. Add scallion whites and bell pep­per and cook over medium-high heat until soft, about 2 minutes. Stir in corn and cook until lightly browned, about 3 minutes. Off heat, stir in scallion greens and season with salt and pepper to taste. Carve chicken and serve with corn.

Cajun Roast Chicken with Sauteed Corn and Bell Pepper – Spice

This ingredient combines the spices, aromatics, and other seasonings found in Cajun cuisine in one conve­nient spice blend. Though there’s no set formula, these blends generally include garlic, onion, paprika, celery seed, and black pepper. You can find Cajun blends with the other spices and herbs at the supermarket.

Cajun Roast Chicken with Sauteed Corn and Bell Pepper – Ingredients

Serves 4
1 (3½- to 4-pound) whole chicken 1 tablespoon olive oil
1 tablespoon Cajun seasoning
4 scallions
1 red bell pepper
4 ears corn