Classic Roasted Chicken – Remixed

So, how boring is just plain ol’ roasted chicken? I get more excited about what you can do with roasted chicken versus the actual concoction itself. You know, things like cajun chicken salad, chicken and mole enchiladas, chicken and green olive tamales with a mango salsa – I mean – you get the idea. However, every once in a while it’s good to revisit the classics, right? So I did – and I remixed it of sorts.

So, how about a Cajun Roasted Chicken with a Garlic Butter Glaze served with Garlic Roasted Potatoes over a Pea Puree that’s been infused with Parmesan. And guess what’s even better – there’s NO FREAKIN’ RECIPE PEOPLE. Get that – NO FREAKIN’ RECIPE. I know, I know – I’ll receive all applause.

So you take your fave cajun seasoning along with kosher salt and pepper and rub the chicken down. Put it in a shallow dish and let it roast on 375 degrees for about 45 minutes (or until the juices run clear). Do the same with the potatoes. Cut them into wedges, sprinkle with kosher salt and pepper (sneak in a bit of that cajun seasoning too), and roast those along w/the chicken until they’re done. Now, the pea puree – simple. Heat up some milk or cream, toss in some Parmesan cheese (only the fresh grated stuff), salt, pepper, cayenne, and frozen peas. When the peas heat through – puree those bad boys – and that’s it – as simple as two peas in a pod (lol – my attempt at comedy).

One last step is to melt a stick of butter and toss in a few whole garlic cloves. Keep the heat on low and let the garlic flavor infuse in the butter. Use that to glaze the chicken or the potatoes or put it in a glass with a straw and enjoy – lol. If you like more butter glaze more – if you like less butter – glaze less – but whatever you do – glaze a bit.

That’s it folks…a classic remix.