Can I use Creole seasoning instead of Cajun?

Yes, Creole seasoning works well in this rub. It usually leans more herby, with thyme and oregano, while Cajun seasoning is spicier and more pepper-forward. Use the same 4 teaspoons, taste for salt first, and add a pinch of cayenne if you want to keep the heat.

Can I make the cheddar sauce ahead?

Yes. Make the cheddar sauce up to two days ahead and refrigerate it in a sealed container. Rewarm it gently over low heat, whisking in a splash of milk until it's smooth and pourable again. High heat can make cheese sauce grainy, so keep it low and slow.

The Kitchen

Hot Honey Cajun Spatchcock Chicken with Andouille and Cheddar-Smothered Vegetables

Name: Hot Honey Cajun Spatchcock Chicken with Andouille and Cheddar-Smothered Vegetables
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: For the chicken and vegetables; 1 whole chicken, about 5 to 6 pounds; 12 ounces andouille sausage, sliced into ½-inch rounds; 1½ pounds mini red and white potatoes, halved; 3 carrots, cut into 1-inch pieces; 1 large onion, cut into thick wedges; 8 mini sweet red bell peppers; 2 tablespoons olive oil; For the vegetable seasoning (adjust to taste); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon brown sugar; ½ teaspoon smoked paprika; ¾ teaspoon salt; ½ teaspoon black pepper; For the Cajun butter rub; 4 tablespoons softened butter; 4 teaspoons Cajun seasoning; 1 tablespoon brown sugar; 2 teaspoons smoked paprika; 2 teaspoons garlic powder; 1 teaspoon dried thyme; 1 teaspoon black pepper; 1 teaspoon salt, only if your Cajun blend isn't salty; 1 to 2 pinches cayenne, optional, for more heat; For the hot honey butter; 4 tablespoons butter, melted; 3 tablespoons hot honey; 1 teaspoon brown sugar; For the cheddar sauce

One pan, a Cajun-buttered bird glazed in spicy hot honey butter, smoky andouille and roasted veggies under a quick cheddar sauce.

By Therese Ludwig, Executive ChefAmerican

Before You Start

What temperature should spatchcock chicken be? Pull it from the oven when the thickest part of the thigh reads 155 °F, then rest it 10 minutes. Carryover heat brings it to a safe 165 °F while the juices settle, so the breast stays tender instead of drying out. An instant-read thermometer is the single best tool for this recipe.

How long does spatchcock chicken take at 425 °F? A 5 to 6-pound spatchcocked chicken takes about 45 minutes at 425 °F, plus 10 minutes of rest. Flattening the bird is what makes it so fast; a whole roast chicken can take well over an hour. Start checking the thigh temperature around 35 minutes for smaller birds.

How do I get crispy skin on spatchcock chicken? Pat the chicken completely dry before the butter goes on, and make sure the oven is fully preheated to 425 °F. Keep the bird skin-side up above the vegetables. The brown sugar in the rub and glaze darkens fast, so check at 30 minutes and tent loosely with foil if needed.

No ads. No pop-ups. Just the recipe.

Confession: my husband Brent started this one on a whim. He wanted a spatchcock chicken with andouille, grabbed the Cajun seasoning and just went for it. Best idea of the month.

The chicken roasts right on top of potatoes, carrots, onion and sweet mini peppers, so every drop of those buttery, smoky drippings lands on the vegetables. Near the end, Brent brushes on his spicy hot honey butter a few times, and the skin turns glossy and sticky in the best way. Then I whisk up a three-minute cheddar sauce and pour it over the vegetables. That's the part that made us both go quiet at the table.

Spatchcocking sounds fancy, but it's just a pair of kitchen shears and one good press. Grab a thermometer and you've got this.

Active25 min

Total1 hr 20 min

Servings

Ingredients

For the chicken and vegetables1 whole chicken, about 5 to 6 pounds12 ounces andouille sausage, sliced into ½-inch rounds1 ½ pounds mini red and white potatoes, halved3 carrots, cut into 1-inch pieces1 large onion, cut into thick wedges8 mini sweet red bell peppers2 tablespoons olive oilFor the vegetable seasoning (adjust to taste)1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon brown sugar½ teaspoon smoked paprika¾ teaspoon salt½ teaspoon black pepperFor the Cajun butter rub4 tablespoons softened butter4 teaspoons Cajun seasoning1 tablespoon brown sugar2 teaspoons smoked paprika2 teaspoons garlic powder1 teaspoon dried thyme1 teaspoon black pepper1 teaspoon salt, only if your Cajun blend isn't salty1 to 2 pinches cayenne, optional, for more heatFor the hot honey butter4 tablespoons butter, melted3 tablespoons hot honey1 teaspoon brown sugarFor the cheddar sauce½ cup milk, plus more to thin2 ounces creamy melting cheese1 cup shredded sharp cheddar

Instructions

1Heat the oven to 425 °F.
2Spatchcock the chicken: cut out the backbone with kitchen shears, flip it over and press hard on the breastbone so it lies flat. Pat it very dry.
3Mix the rub ingredients. Spread some under the breast skin and the rest all over the outside.
4Toss the potatoes, carrots, onion and mini peppers with the olive oil and the vegetable seasoning. Spread them on a sheet pan and scatter the andouille on top.
5Set the chicken skin-side up on top of the vegetables.
6Roast for about 45 minutes, until a thermometer in the thickest part of the thigh reads 155 °F.
7For the hot honey butter: stir the melted butter, hot honey and brown sugar together. Starting around 30 minutes, brush it over the skin two or three times during the last 15 minutes. The brown sugar darkens fast, so tent loosely with foil if needed.
8For the cheddar sauce: warm the milk and creamy cheese in a small pot over low heat, whisking until smooth. Add the cheddar a handful at a time and whisk until melted, about 3 minutes. Thin with milk until pourable.
9Rest the chicken about 10 minutes; carryover heat brings it up to 165 °F. Stir the vegetables through the pan drippings, then carve. Pour the cheddar sauce over the vegetables and serve.

Make it yours

Make it Yours
Spicier: add more cayenne, or a pinch of red pepper flakes to the rub.
Milder and more herby: swap in Creole seasoning, which leans more on thyme and oregano.
Scratch rub: swap the Cajun seasoning for 1½ teaspoons salt, 2 teaspoons onion powder, 1 teaspoon oregano and ½ teaspoon cayenne.
Sausage swap: smoked kielbasa or chicken andouille both work.
Vegetables: add celery, sweet potato or green bell pepper for a Holy Trinity twist.
Lighter: skip the cheddar sauce; the pan drippings are plenty.
Salt check: andouille and most Cajun blends are salty, so taste the dry rub before adding extra salt.
Veggies need more time? Pull the chicken to rest and return the pan to the oven for 10 more minutes.

Good to know

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