• Whole chickens (2 birds) 3.0 kg
  • Cajun Asian Seasoning Mix 120.0 g
  • Vegetable oil 50.0 ml
  • Curry leaves 30.0 g
  • Lemongrass 50.0 g
  1. Method:

    • Preheat oven to 200°C and lightly grease a large roasting pan and place few mirepoix on it.
    • Rinse chickens under cold running water; Pat dry with paper towel; trim excess fat.
    • Mix Cajun Asian seasoning mix with oil and leave it on a side.
    • Thoroughly Rub the chicken in and out with the seasoning mix and massage it well.
    • Fill the chicken cavity with curry leaves and lemongrass and tie legs together with kitchen string.
    • Place both chickens in pan and brush with extra Seasoning.
    • Roast for 1 hour 20 minutes or until cooked through.
    • Remove chickens from oven; transfer to a warm plate and strain the remaining roast gravy and serve separately with fried wedges.