Cajun Spice Roasted Chicken & Veggies: Easy Weeknight Dinner Recipe!
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- Опубликовано: 29 дек 2023
- Welcome back to the kitchen, friends! In today's episode of "What's on Sale at the Grocery Store," I stumbled upon air-chilled chicken priced at $4.39 per kilo in Canadian dollars, approximately $2.10 CDN per pound. This seemed like a great deal in our area for 2023, so I decided to make a roast spatchcok chickn.
I've spatchcocked the chicken and placed it over a bed of root vegetables-carrots, shallots, and halved potatoes. To add flavour, I've used a homemade Cajun spice blend, combining it with olive oil and salt. The cooking setup involves a small baking tray with a rack to elevate the chicken above the vegetables.
As I share this cooking process, I reflect on the confusing pricing at the grocery store. The total cost for this chicken was $6.61, and I noticed other air-chilled chickens in the same price range, leaving me perplexed about the pricing logic.
After seasoning the chicken and vegetables, it all goes into a preheated oven at 350°F. The hands-on preparation is minimal, making this a straightforward sheet pan dinner. The chicken cooks relatively quickly due to spatchcocking, allowing for a hassle-free dinner option.
Once out of the oven, the result is a delicious and crispy chicken accompanied by flavorful roasted vegetables. You've likely seen variations of this meal before, and that's because there are endless possibilities with different spice blends.
In the end, when you find a good deal on chicken, don't overthink it-throw it on a sheet pan with some veggies, pop it in the oven, and enjoy a tasty and uncomplicated meal. Thanks for joining me, and I look forward to seeing you again soon!
Cajun-ish Spice Blend:
30 mL (2 Tbsp) paprika
30 mL (2 Tbsp) garlic powder
30 mL (2 Tbsp) dried oregano
15 mL (1 Tbsp) coarse salt
15 mL (1 Tbsp) onion powder - optional
10 mL (2 tsp) pepper
10 mL (2 tsp) cayenne
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L1S 0E9
Glen says “Three cuts with a knife”-and Julie does the Zorro maneuver. Love this couple! Great video! Happy New Year!
Yes I love them too and love all the recipes
Thanks again Glen. You are the reason why I buy whole chickens now.
I love that Glen always qualifies the price with the year, itll make for an interesting document as time moves on
Watching you two "bachelor eat" standing in the kitchen fills my heart with joy. My partner in crime, Bex, if we find a nice piece of salmon will do this with a bit of wasabi and soy sauce. The poor fish never hits the fridge or a frying pan, just as the Bare Naked Ladies envisioned.
The Glen dance of joy!
Another great, easy meal on the cheap. Thank you Glen and Jules.
Who here ever wonders what the kitchen in their actual house looks like?😉
If you find some of the early videos on the channel they were filmed elsewhere, presumably in the actual kitchen.
It's always nice to see a Glen head bob dance. You know he's happy.
Earlier this week I roasted a split chicken over some veggies, and then made a stock of the left over chicken bits.
I have that exact rack and yes, it came out of an old toaster oven! It’s perfect for so many things.
roasted potatoes in seasoned chicken fat is a personal favorite...
We spatchcock the turkey this year and may never roast it any other way again!!! It was great roasted on top of the dressing and no concern about temperature .
Love your cajun-ish spice mix!! And yes I had everything in the spice rack when I made it up
Spatchcocking the turkey and then putting it on the smoker, great turkey.
I've done that with chicken (it may have been something like chicken legs)...putting the dressing in the roaster and laying the chicken pieces on top. The juices go into the stuffing, and it was really good.
What makes spatchcocking easy is a REALLY SHARP knife! Happy New Year, Glen and Julie, and all Friends!
When I think of things I'm grateful for in 2023, I think of how your "friendship" has inspired me and encouraged me to be more adventurous in the kitchen.
Growing up, my mother made a roast chicken and potatoes every Monday night for dinner. So for me, it is the ultimate comfort food. Thanks.
"Just three cuts with a knife"? Well, that looked absolutely effortless; you have a good (and *sharp*) knife!
Glad to see Glen have a junk cabinet!
That looks beautiful! Thanks for sharing.
I now use that spatchcock method and its a doddle. Much easier to deal with than a whole chicken.
That looks amazing, Glen! I always shop the sale papers and check for reasonably priced proteins as well. And I'll usually pick up extra to toss in the freezer.
Totally going to try this. Since boneless cuts are so expensive, I’ve been getting exclusively whole chickens and leg quarters. I’m going to try this for both!
Good to know I'm not the only one who pulls off that extra fat. I also make my spice mixes.... thanks for the reminder to make some Cajun!
Glen just slapping the rack on top of the too big onion and pressing on made me laugh! We usually do a whole spatchcocked/high-roast chicken once a week and use the meat in various dishes throughout the week. Super easy and convenient. Love your show!
Thanks Glen - and July! - for a wonderful 2023. Your channel has brought me much joy, in a weird year. Also a lot of your common sense, no bullshit techniques, tips and tricks have changed the way I approach day to day cooking. Thank you for that as well! Have a wonderful new year's eve, see you on the other side! Kindest of regards from Vienna, Austria -- Matt
👍👍
I still need to try your version of spatchcoking. I appreciate the close up!
Haven't seen a whole chicken below $10 here in Connecticut in a long time. The rotisserie chickens are always the better buy price wise. You're right though prices make no sense anymore.
Yeah....for half as much at a wholesale club, I can get twice as much (of an already-cooked, much larger) chicken. I miss roasting a chicken, but it financially doesn't make sense to me to pay two to three times more to DO IT MYSELF.
The costco by me had chicken thighs on sale, so I bought a bunch and froze them. This method has been so helpful. I put some thighs in the fridge the night before to thaw, throw some spices that seem good on some vegetables and the chicken, and 30 to 40 minutes later, I have an incredible dinner. Thank you!
And in addition you have the backbone to make up a quick stock base for gravy....
That spatchcock method will single handedly raise the price of chicken 😉👍 totally using this on my next chicken.
I just made it today. WoW I must say I was afraid so I ordered already split chicken and gave second choice as whole chicken. Well of course I got the whole chicken. I had to watch Glen do it I think four times just to make sure but I DID IT.. If I can do it anyone can. My husband removed the batteries from the smoke detector as he thinks everytime I do a new thing I am going to set off the alarm lol. No smoke just steam and great aroma. Turned out nice and juicy Thanks Glen.
Roast chicken is, hands down, my very favorite meal ever..
I’ve always cut the whole backbone out leaving it in one piece when I spatchcock a chicken. This method looks so much easier, I think I’ll be doing it like this from now on. Thanks glen!!
Made this last night with chicken leq quarters, sweet potatoes and brussel sprouts to make it anti-inflammatory. So good. Amazing what adding the little wire rack does! My wee doggo loves brussel sprouts...dipped in chicken fat even more!
Hey. I live in Oshawa. I love Cajun food and have been to New Orleans 3 times in the past year. Keep these recipes coming! Thanks.
This has been a staple dinner for me for years. Always delicious!
I love your channel glen. Your teaching method is really liberating. As I get older I'm learning more and more about the beauty of simplicity in the kitchen. Ive been less dependent on recipes and more forgiving of mistakes. Thanks for all you do.
You just saved my slow cooked lamb shoulder by reminding me I was going to add ras Al hanout spice mix. Phew!
I got a whole chicken in a mystery bag of shopping "too good to go" with all sorts of other goodies on Christmas eve from my local shop for £3. Shoved it in the freezer and now I know what to make with it next weekend. Thank you twice.
Thank you, Glen and Julie, for all your wonderful content in 2023. I started watching you while stuck at home effectively unemployed during the SARS-CoV-2 lockdowns here in Australia.
All the best for 2024 and beyond.
Let's go for 700 or 750 thousand subs by this time next year.
Garry.
I love the method method!
so easy...so tasty. you are right about the grocery store trips these days...like stepping into the twilight zone!
My son and his girlfriend rented our basement for a bit before my husband and I retired. As I got home before everybody else, I cooked during the workweek and sheet pan dinners were my go to. Easily cooked healthy meals for four adults with minimal prep. Mexican, Mediterranean, Indian, Italian you name it. A working home cook’s best friend!
My sons were raised on mom's cooking what's on sale food and they are both fine employed fairly well adjusted men now...
"I Finally Found You " Glen i love these "what was on sale at the grocery store " videos . So simple yet when you bring it out and Julie joins in the tasting I'm completely dying to have some .
Always fun to watch Glen . Bob.
Glen refused to let that chubby shallot slow him down - love it!
My local grocery in South Carolina has whole chicken on sale for .99 per pound every 2-3 weeks.
Haven't seen Chicken here in Alabama at that price for a while.
@@violetwithey4618: Not in Michigan, either.
That looks scrumptious! And you put me at ease on the procedure, thank you.
Just an FYI I always check the subscribing bell, it was once again not where I had placed it, which was on all. Just keep notice anyone who might read this comment.🙂
I believe you are right about the toaster oven rack. I've got one just like it and I saved it from an old toaster oven we were replacing.
My money saving chicken of choice is 10lb bags of leg quarters. Around here, they are often 10lb bags for 57 cents US per pound. A leg quarter will cook in an air fryer, from frozen at 400F in 40 minutes and if you put a little oil on the skin, it will crisp up without any effort.
You lucky man! I'm in Montreal and never seen it at that price. 10-12$ is about the best. Thanks to you, more people will know how to take advantage of a good deal. Keep on cooking.
Aw, man. I can SMELL this yummy dinner. Dang. Heading to the store now. Thanks! Happy New Year!
I’m. Going to try a spatchcock a chicken for the first time!! U made look so simple!!! The chicken and veggies looks so yummy!! I would definitely make a sauce with the goodies at the bottom of the pan!!!
Thanks Glen, Jules and friends for amazing year. Wishing you all a wonderful year ahead. 🎉❤
Thank you so much for this! This was amazing, I used a lemon pepper blend. Kitchen shears made this super easy to do.
Almost all the recipes you show are most appetizing.
Keeping it simple but flavorful. Veg under the bird to catch the drippings, most wonderful.
I really need to try your spatchcock technique!
Looks great! As always! Thanks guys!
I have a chicken being thawed, I like this quick
And easy…it will be dinner for Sunday..new years eve..thank you
Love ths video I love the easy dinner ideas
There's always that one shallot in life.
That looks amazing 😊
Looks mouthwatering, thank you. Happy New Years!
Thanks for the video, I usually learn something and always enjoy watching!
love you guys!!! i try all your recipes loved most of them lol plz keep it up!
Love this channel. Happy New Year Glen and Julie!
Happy New Year. Thank you. God Bless and stay safe.
Thanks so much for sharing your recipes and vintage recipes I love them they are so yummy I collect old cookbooks too and make the recipes ❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Happy New Year ... That's a good looking dinner you got there!
Awesome price. Looks yummy.
Thanks Glen , so easy.
Love a good tray bake!
I hope you two have a table and chairs in their to sit and enjoy the rest of your meals.
Great vid as usual
Looks great I have a whole chicken in freezer but I hate cutting it up. Such a baby about it
That was an incredibly good buy for air chilled chicken.
Glen's method to spatchcock (?spelling) the chicken is so much easier than the fight with the whole backbone method.
Cheers and Happy New Year everyone, from California, USA.
Looks great and not difficult
looks yummy
I love the way you cut that chicken gonna try it today 😂
Happy New Year
Thank you
I think I have the courage to spatchcock a chicken after you made it look so easy. However, Jules said she saw one already done in a grocery store. I will have to check my local supermarkets to see if they cut a whole chicken. Great job.
I make 4 spice blends on hand all the time. Taco seasoning. A warm spice seasoning for apple and pumpkin or carrot sweet treats. I also do a warm spice mix for a savory vegetable dish. Lastly a seasoned salt blend. 1 1/2- 2 measure salt to 1 measure each black pepper, paprika, onion and garlic powder. Then depending on what I make I'll add different herbs. Love you show. Have a happy New year.
Recently switched to shopping Costco because of the food costs. Its about 10 minutes from my place. Same exact food ingredients available (probably from the same food processing plants for all I know), but a little cheaper overall. You just need to have the cupbaord space for it as they sell things in larger portions, which is a bonus as I don't need to shop as often.
Please film the next time you pull chicken parts out of the freezer to make stock. Yes, making stock is a no brainer for most people, but I would appreciate a glissover the proportions of chicken/vegies/water, and how long to simmer.
This is pretty much my standard method: ruclips.net/video/VjuetadNtBo/видео.html
I've been reducing the spices and liking the results. Roasted vegetables used to get half a dozen, now get salt and pepper. Nice to taste the actual flavors.
That chicken you purchased... was a great price, considering here in California, that chicken would cost about 9 US dollars.
Never thought of opening the chicken up like that. Think that'll be my go to now.
Same here in NZ, can buy a raw chicken 1.2kg for about $10NZ, but there are plenty of other fancier birds up to $25NZ. Nothing wrong with the cheaper bird, dissect and 20 minutes in the air fryer, awesome.
I tend to get whole chickens for $13 or so in Seattle WA. But I usually buy organic or pasture raised, so maybe a bit less for “normal”.
And excellent price. I bought a not-at-all-on-sale chicken today for US$4.69 a pound (C$6.26).
We use smoked salt sometimes to give it a fantastic flavor from our apartment oven.
Are you sure that rack came from an old toaster oven? I've had one for years (it was my mom's) and I'm not sure if it was purchased by itself or if it came inside a roasting pan, but I love it! Wishing you, Julie & Chicken a Happy, healthy, safe & blessed New Year 2024!
I haven't seen a whole chicken priced that low in a decade! I used to love making this. I spatchcocked mine a little differently--more like a butterfly--I just take out the backbone. And I always used to roast over veggies. OMG potatoes cooked in chicken fat! YUM! I'd love to make it again but it would be quite a splurge these days. I swear these prices are going to turn me vegan. Get off my lawn! LOL.
at $4.39 per Kg works out to $1.99/lb. I always wait till one of the grocery stores like Zehrs has their whole chicken on for $1.99/lb and buy up to 10 whole chickens that are around 4 lbs or 1.8kg each. Great way to save money.
That was a great price for air-chilled chicken! I’d’ve bought two.
Great as ever, Ikea sell stainless roasting tins with a similar rack just as an FYI.
What about the wishbone removal? I’ve prepared poultry this way for many years and the wishbone was always a first step. Would like to have your Cajun spice recipe. Looked on your old episodes and couldn’t find a recent show. There was one with a younger Glen….
Have a great new year and look forward to seeing more of your shows.
Not a lot of people know about the wishbone thing. It's usefull if you intend to carve/butcher out the breast. And I still see many chefs waisting meat around that part. We must be oldies.
Rack at 1:30 possibly is from a small oven. I have collected / made a few racks like that as they fit over the sink for cooling food / draining / food prep. as well as fit over baking trays etc.
Good price for air chilled.
I might have to look for a rack with bigger holes like that. Much easier to clean than the ones with little holes!
Chicken looks delicious. A question, how do you take chicken skin and cook it until it’s crispy? I think you mentioned that in another video. Thanks and Happy New Year, 2024 to you and Julie!