Buttery Cajun spice roast chicken tacos
Serves 4
Ingredients
100g butter - softened
3 large cloves of garlic - minced
1/2 cup parsley - finely chopped
2 tbsp Cajun spices
1 tbsp sugar
1 tbsp olive oil
Salt and pepper
1 @bostockbrothers butterflied chicken
1/2 cup Greek yoghurt
1/2 cup mayo
Shaved red cabbage
8 mini soft shell tacos
2 avocados - sliced
1 small red onion - thinly sliced and sliced
Instructions
Pre heat the oven to 200 fan bake.
Mix the first 6 ingredients together in a bowl.
Place the chook onto a lined baking tray, then season the chicken well with salt and pepper on both sides.
Rub the butter mix all over the chicken, carefully lift up the skin near the Breast and stuff some of the butter mix under the skin too.
Place the chicken into the oven, it’s very important to have the legs at the back of the oven and the breasts closest to the door. This ensures the breast don’t dry out before the legs are cooked. Bake for about 35 minutes (it could be slightly longer depending on your oven) The internal temp of the chicken should be 75 degrees.
Whisk the yoghurt and mayo together, set aside.
Get all the other ingredients for the tacos prepped and onto a platter. Heat the taco shells.
Once the chicken is cooked, place it into a board, drizzle the buttery juices over the top and then spoon some of the cooked chicken juices over the top of the mayo mix.
Let everyone serve themselves and enjoy!
