3tablespoongrape-seed oil(avocado or extra virgin olive oil)
½tablespoonkosher salt(salt generously however use less if you're following a low sodium diet)
2teaspoondried parsley (for garnish)
1cuplow sodium chicken broth
Cajun Spice Blend
½teaspoonred pepper flakes
¼teaspooncayenne pepper(add more for extra heat)
Preheat oven to 400 degrees. Add Cajun spices to a small bowl and mix. Set aside.
Remove the insides of the the whole chicken (neck, giblets, etc). Wash chicken and pat dry with paper towels. Using sharp kitchen shears, cut along the backbone on both sides and remove backbone. Using the palm of your hand, press until the chicken is flatten.
Season the underside lightly with kosher salt AND season the skin generously with kosher salt and the Cajun spice blend. Gently press the spice blend into chicken skin. Allow the chicken to come to room temperature.
Add grapeseed oil to cast iron skillet over medium high heat. When hot, add chicken breast side down and sear for about 8 minutes or until nice brown crust appears on surface of chicken. (Resist the urge of flipping chicken over too soon).
Flip chicken so breast side is up. Add 1 cup of chicken broth to skillet and place in a 400 degree preheated oven. Baste chicken with pan juices throughout cooking process.
Chicken is done when thickest part of chicken reaches an internal temperature of 165 degree. Remove chicken from oven and allow to rest. Carve and serve. Garnish with dried parsley (optional).
**Please note: Nutritional values serve as a guide only as values may vary.So, do you wash your chicken or NOT? Some have recommended that you DO NOT wash the chicken due to possible contamination or chicken juice splattering on your kitchen counter tops. I've always washed chicken; however, when I do I'm extra careful of not cross-contaminating. I always disinfect my kitchen sink afterwards.
Season the RIB side lightly withsalt since that's the area of the chicken that's in contact with the pan juices. This will ensure that your chicken doesn't taste salty while basting with the pan juices.
After removing the backbone and flipping the chicken over, do not forget to flatten the chicken further with the palm of your hands.
The smoke paprika causes the skin of the chicken to brown quickly so when searing pay close attention.
While basting the chicken, spoon a generous amount of the pan juices over the chicken breast to retain moisture and juiciness.
Allow the chicken to rest when it's done, to allow the juices to redistribute for juicy succulent chicken.
When removing the backbone, reserve it by placing it in a freezer ziploc bag and use it to make chicken stock at a later date.