Coupon Clipping Cook

Blackened Chicken

This tender roasted chicken seasoned with a homemade blend of spices is super easy to make and tastes wonderful any day of the week.

When whole chickens are on sale at the grocery it’s a great time to stock up.  They’re such a good value when considering how many servings they yield.

But if you’ve not mastered how to cut up a whole chicken in 8 pieces (2 breast halves, 2 thighs, 2 wings and 2 legs), it may be a challenge to come up with recipes for a whole chicken.

I happen to be one of those who hasn’t mastered cutting up a whole chicken into the proper pieces.

But luckily, I’ve mastered how to make delicious recipes where I cook the chicken whole, or cut it in half like I did for this recipe.

Problem solved!

In this Blackened Chicken recipe, a sturdy knife is used to make one cut right through the middle of the chicken and then both sides of the chicken are coated with a delicious homemade blend of seasonings.

Then the chicken is added to a roaster pan, cooked in the oven and that’s it.  Super easy.

For a large portion, the half chicken can be served or separate pieces can be cut if preferred.

Let’s check out the ingredients.

A whole chicken, olive oil, chili powder, paprika, ground sage, granulated garlic, onion powder, red pepper flakes, salt and pepper.

Here’s how to make it.

Preheat oven to 375 degrees F.

Remove the giblets from the chicken and discard.

On a cutting board that can be used for cutting raw meat, set the whole chicken with the flat side down.

TIP – I use just one of my cutting boards for meat only and always scrub the cutting board clean with hot water and a lot of soap.

Use a sturdy knife to carefully cut the chicken in half from the cavity of the chicken to the tail end.

Cut off any excess skin that’s hanging off the cavity or tail end areas.

In a roasting pan, or sturdy cookie sheet with sides, lay each piece of chicken skin-side down.

Drizzle olive oil over the inside halves of the chicken.

Next, the spices are added to both sides of the chicken.

I like to add each of the spices separately.

TIP – If preferred all of the spices can be mixed together and then sprinkled on the chicken.

Sprinkle half of the amount of spices over the inside halves of the chicken (in any order)…

…the chili powder…

…onion powder…

…paprika…

…ground sage…

…pepper…

…granulated garlic…

…salt…

…and red pepper flakes.

Next, turn the chicken halves over so the skin side is up.

Drizzle olive oil over the top of the chicken and sprinkle the remaining spices over the chicken…

…the pepper, granulated garlic…

…paprika, sage…

…chili powder, onion powder, salt, and red pepper flakes.

Bake uncovered in a preheated oven for 1 hour or until the chicken is thoroughly cooked.

TIP – Let the chicken rest for at least 15 minutes before cutting so that the meat is juicy.  If the chicken is cut too soon, the juices will run out.

Serve the chicken as is (for larger portions) or…

…cut the chicken into serving pieces.

Next…

…enjoy.

The skin is soooo good.

TIP – Leftover chicken can be shredded or cut in pieces and served in tacos, enchiladas or over black/pinto beans and rice; or in a salad.

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Blackened Chicken

This tender roasted chicken seasoned with a homemade blend of spices is super easy to make and tastes wonderful any day of the week.

Course Main Course
Cuisine American
Keyword Roasted Chicken
Prep Time 15 minutes
Cook Time 1 hour
(Resting Time Not Included in Total Time) 15 minutes
Total Time 1 hour 15 minutes
Servings 4

Ingredients

  • 1 whole chicken about 4 pounds
  • 4 teaspoons chili powder
  • 3 teaspoons onion powder
  • 3 teaspoons paprika
  • 3 teaspoons ground black pepper
  • 3 teaspoons granulated garlic
  • 2 teaspoons ground sage
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes
  • 2 tablespoons olive oil 1 tablespoon per half piece of chicken

Instructions

  1. Preheat oven to 375 degrees F. Remove and discard the giblets.  Set the whole chicken with the flat side down on a cutting board or other cutting surface used to cut raw meat. Use a sturdy knife to carefully cut the chicken in half from the cavity of the chicken to the tail end. Cut off any excess skin that is hanging off the cavity and tail end areas.

  2. In a roasting pan or sturdy cookie sheet with sides, lay the chicken skin side down. Drizzle half of the olive oil over the inside halves of the chicken. If you like, you can mix all of the spices together and then sprinkle them over the chicken, or sprinkle each spice over the chicken separately. Sprinkle half of the amount of the spices over the inside halves of the chicken (in any order). Then turn the chicken over so the skin side is up. Drizzle the remaining olive oil over the top of the chicken and sprinkle the remaining spices over the chicken.

  3. Bake uncovered in a preheated oven for 1 hour or until the chicken is thoroughly cooked. Let it rest for at least 15 minutes before cutting it. Serve as is (for bigger portions), or cut the chicken into pieces (breast, thigh, leg and wing) if preferred. 

Recipe Notes

TIPS:

  1. I use just one of my cutting boards for meat only and always scrub the cutting board clean with hot water and a lot of soap.
  2. If preferred all of the spices can be mixed together and then sprinkled on the chicken.
  3. Let the chicken rest for at least 15 minutes before cutting so that the meat is juicy.  If the chicken is cut too soon, the juices will run out.
  4. Leftover chicken can be shredded or cut in pieces and served in tacos, enchiladas or over black/pinto beans and rice; or in a salad.

This recipe was originally published on November 13, 2011.

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8 Comments

  1. Made this last night, it was delicious! Our chicken was almost 5 lbs and 1 hour was perfect. I broiled it for about 5 minutes to crisp up the skin at the end, and made a quick dipping sauce of greek yogurt, mayo, a bit of ranch, and some lemon juice. Using leftovers on my salad today!

    • Hi Kelsey, I’m so glad you liked it. And wow, your dipping sauce sounds so delicious! I’m going to make some and I’m sure it’s going to taste wonderful. And using leftovers in your salad sounds so good. Thank you for letting me know and have a nice weekend!

  2. I thought this will be a barbecue recipe. I love that this chicken is oven-cooked. Makes the whole house smell delicious. Great post! Perfect for the holidays!

    • Hi Anna, I’ve made this recipe on the BBQ before but it also works well in the oven which is perfect when the weather isn’t so good. It sure does make the house smell nice!

  3. I am so glad to find a blackening recipe that you can cook in the oven. Most state that it smokes so much that you will need to cook it in a skillet outside. Love those pictures of all the spice on the chicken-proving that this dish is full of flavor. Thanks for sharing this savory recipe-yum!

  4. This looks fantastic! My family is going to love it – thanks so much for sharing!