Cajun Slow Cooked Whole Chicken

• Gluten free
• Paleo

• Meat

  • 1 5 1/2-pound chicken

• Produce

  • 3 Bay leaves
  • 6 stalks Celery
  • 2 tbsp Garlic powder
  • 1 Large or 2 small green bell peppers
  • 1 Lemon, large
  • 1 tbsp Onion powder
  • 2 Onions, large
  • 1 tbsp Parsley, dried
  • 1 Red bell pepper, large
  • 3 Sweet potatoes, medium

• Condiments

  • 2 tsp Tabasco

• Baking & Spices

  • 1 tsp Black pepper
  • 1 Cajun dry rub
  • 3/4 tsp Cayenne
  • 1 tbsp Paprika
  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on asprinklingofcayenne.com

Description

Ingredients

• 2 tablespoons olive oil
• 2 large onions, chopped
• 1 large or 2 small green bell peppers, chopped
• 1 large red bell pepper, chopped
• 6 stalks celery, sliced into 3-inch diagonal chunks
• 3 medium sweet potatoes, peeled and chunked
• 3 bay leaves
• 2 teaspoons Tabasco
• Cajun Dry Rub
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 5½-pound chicken
• 2 tablespoons garlic powder
• 1 tablespoon paprika
• 1 tablespoon dried parsley
• 1 tablespoon onion powder
• ½ teaspoon cayenne pepper
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 large lemon, cut in half and seeded

Directions

• Preheat oven to 275 degrees F.
• Place cut onions, bell peppers, celery, and sweet potatoes in a large bowl. Season with SP&C and Tabasco.
• Pour into bottom of 7-quart cast iron Dutch oven.
• Combine all Cajun rub ingredients together in a bowl.
• Truss chicken.
• Rub dry seasoning mixture all over chicken, and sprinkle some inside of cavity.
• Juice both lemon halves into the cavity, then place lemons in cavity.
• Place bay leaves on top of vegetables.
• Place chicken atop the bay leaves.
• Bake covered for 3 to 4 hours, or until a digital thermometer inserted into the breast reaches 165 degrees Fahrenheit.
• Uncover and broil top of chicken for 1 minute.
• Rest chicken for 15 minutes before serving.

Nutrition