Cajun Spiced Roaster 8 Recipe

• 1 whl roaster (about 6 pounds)
• 1 x to 1-1/2 Tbsp. dry thyme
• 2 tsp grnd black pepper
• 1 tsp salt
• 1/2 x to 1 tsp. Cayenne pepper
• 1 x clove garlic, chopped
• 2 x celery ribs, sliced (leaves included)
• 1 x onion, quartered
• 1/4 c. parsley sprigs
• 1/2 x lemon
• 1 Tbsp. vegetable oil

1. Preheat oven to 3500F.
2. Remove and throw away any visible fat from roaster cavity.
3. Remove giblets.
4. Rub roaster inside and out with lemon; brush oil proportionately over skin.
5. In small bowl, combine thyme, black pepper, salt, red pepper, and garlic.
6. Rub some of mix into cavity of roaster; stuff with celery, onion and parsley.
7. Skewer or possibly tie cavity closed and fold back wings.
8. Rub remaining herb and spice mix proportionately into skin of roaster, covering entire surface.
9. Place chicken in roasting pan.
10. Roast 2 1/4 to 2 3/4 hrs (depending on weight)or possibly till juices run clear with no hint of pink when thigh is pierced.
11. Baste occasionally with pan drippings.
12. To serve, remove celery, onion and parsley from cavity of roaster; throw away.
13. Skim fat from pan drippings and throw away; reserve pan juices.
14. Slice roaster and serve with pan juices.

roaster, thyme, black pepper, salt, cayenne pepper, clove garlic, celery, onion, parsley sprigs, lemon, vegetable oil

Taken from cookeatshare.com/recipes/cajun-spiced-roaster-8-97571 (may not work)