Cajun-Spiced Half Chickens with Kale & Pepper Rice

Cajun-Spiced Half Chickens

with Kale & Pepper Rice

Group Created with Sketch. 50 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 790 Cals/serving
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Juicy roasted chicken—coated in a bold blend of paprika, thyme, cayenne, and more—gets another flavorful complement from a bed of jasmine rice cooked alongside tender bites of kale, then tossed with tangy marinated peppers. To bring it all together, you’ll make a punchy sauce of sour cream, mayo, and cajun spices—perfect for dipping or drizzling.

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Prepare & roast the chicken:
1 Prepare & roast the chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Pat the chicken dry with paper towels; place in a large bowl. Drizzle with olive oil and season with salt, pepper, and all but a pinch of the spice blend. Turn to coat; transfer to the sheet pan and loosely cover with foil. Roast 24 minutes. Carefully remove and discard the foil used to cover the chicken. Continue to roast 10 to 12 minutes, or until the chicken is browned and cooked through (an instant-read thermometer inserted into the thickest part of the thigh should register 165°F). Reserving any juices on the sheet pan, transfer the roasted chicken to a cutting board. 

Prepare the ingredients:
2 Prepare the ingredients:

While the chicken roasts, peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peppers.

Cook the kale rice:
3 Cook the kale rice:

While the chicken continues to roast, in a medium pot, combine the chopped garlic, sliced white bottoms of the scallions, rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, place the kale on top of the rice. Reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the chopped peppers. Taste, then season with salt and pepper if desired. Cover to keep warm.

Make the dipping sauce:
4 Make the dipping sauce:

While the rice cooks, in a bowl, combine the mayonnaise, sour cream, and remaining spice blend.

Carve the chicken & serve your dish:
5 Carve the chicken & serve your dish:

Using a sharp, sturdy knife, halve the rested chicken crosswise, separating the leg from the breast. Lift the wing, then halve the breast crosswise through the bone. Separate the drumstick and thigh. To the bowl of dipping sauce, stir in any reserved juices from the sheet pan. Taste, then season with salt and pepper if desired. Serve the carved chicken over the kale rice. Garnish with the sliced green tops of the scallions. Serve with the dipping sauce on the side. Enjoy!

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Prepare & roast the chicken:
1 Prepare & roast the chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Pat the chicken dry with paper towels; place in a large bowl. Drizzle with olive oil and season with salt, pepper, and all but a pinch of the spice blend. Turn to coat; transfer to the sheet pan and loosely cover with foil. Roast 24 minutes. Carefully remove and discard the foil used to cover the chicken. Continue to roast 10 to 12 minutes, or until the chicken is browned and cooked through (an instant-read thermometer inserted into the thickest part of the thigh should register 165°F). Reserving any juices on the sheet pan, transfer the roasted chicken to a cutting board. 

2 Prepare the ingredients:

While the chicken roasts, peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peppers.

Prepare the ingredients:
Cook the kale rice:
3 Cook the kale rice:

While the chicken continues to roast, in a medium pot, combine the chopped garlic, sliced white bottoms of the scallions, rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, place the kale on top of the rice. Reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the chopped peppers. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Make the dipping sauce:

While the rice cooks, in a bowl, combine the mayonnaise, sour cream, and remaining spice blend.

Make the dipping sauce:
Carve the chicken & serve your dish:
5 Carve the chicken & serve your dish:

Using a sharp, sturdy knife, halve the rested chicken crosswise, separating the leg from the breast. Lift the wing, then halve the breast crosswise through the bone. Separate the drumstick and thigh. To the bowl of dipping sauce, stir in any reserved juices from the sheet pan. Taste, then season with salt and pepper if desired. Serve the carved chicken over the kale rice. Garnish with the sliced green tops of the scallions. Serve with the dipping sauce on the side. Enjoy!