Cajun Herb Roasted Whole Chicken

Cajun Herb Roasted Whole Chicken

This succulent **Orleans-Spiced Roasted Three Yellow Chicken** is a showstopper, bursting with bold flavors and a crispy, honey-glazed skin. Marinated overnight with ginger, scallions, Orleans seasoning, herbs, and a savory blend of oyster sauce, cooking wine, and black pepper, the chicken absorbs deep, aromatic spices for maximum tenderness. A toothpick technique ensures even flavor infusion, while roasting at high heat locks in juices for a perfectly moist interior. The final touch? A glossy honey glaze brushed twice during roasting for irresistible caramelization and a golden finish. Ideal for gatherings or a gourmet weeknight meal, this roasted chicken delivers a fragrant, spicy kick with every bite—adjust the seasoning for your preferred taste. Crispy on the outside, juicy on the inside, and packed with layers of flavor!

60 Minutes
Advanced
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
Three Yellow Chicken
1.8 kg

The aromatics

🧅
ginger
50g
🧅
scallion
50g

The sauce & seasonings

🧂
Orleans seasoning
2 tbsp
🧂
herbs
1 tbsp
🧂
honey
2 tbsp
🧂
cooking wine
3 tbsp
🧂
oyster sauce
2 tbsp
🧂
black pepper
½ tsp
🧂
salt
1 tsp

Instructions

1. Step 1

Step 1
Put ginger slices, scallion segments, cooking wine, oyster sauce, black pepper powder, salt, and water into a basin.

2. Step 2

Step 2
Add Orleans seasoning and herbs.

3. Step 3

Step 3
Mix well.

4. Step 4

Step 4
Clean and process the Three Yellow Chicken by removing the head, tail, and claws, then rinse and poke some small holes with a toothpick (for better flavor absorption), and put it into the marinade basin.

5. Step 5

Step 5
Coat the chicken evenly with the marinade, massage repeatedly, and finally put the scallion segments and ginger slices along with some marinade into the chicken’s cavity, with the breast side up (to prevent the juice from flowing out and for better flavor absorption). Cover the basin with plastic wrap and refrigerate overnight (turning the chicken halfway through).

6. Step 6

Step 6
Remove the marinated chicken from the refrigerator, pour out the marinade from the cavity, and remove the scallion and ginger.

7. Step 7

Step 7
Fix the chicken on a roasting fork, use toothpicks to seal the opening of the cavity, and fix the wings. Wrap the wing tips with aluminum foil (to prevent overcooking).

8. Step 8

Step 8
Place the chicken in a preheated oven at 200 degrees Celsius for 5 minutes, with hot air convection, and roast for 60 minutes.

9. Step 9

Step 9
Mix two tablespoons of honey with half a small bowl of marinade to make a glaze, which will make the skin more flavorful and visually appealing.

10. Step 10

Step 10
Brush the glaze evenly over the chicken when it has roasted for 30 minutes, and brush again after 45 minutes.

11. Step 11

Step 11
After 60 minutes, the roasted chicken is done, with a particularly fragrant flavor from the spicy seasoning. If using a different flavor of seasoning, the method remains the same.

12. Step 12

Step 12
Finished product.

13. Step 13

Step 13
Finished product.

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