Cajun spices and chicken are a match made in heaven, pair them with seasonal roast vegies and some coriander yoghurt and you have a meal fit for a king!


Chicken Ingredients:

  • 1 whole free range chicken
  • 2 Tbs cajun seasoning
  • 2 Tbs olive oil
  • A medium sized oven bag (keeps chicken super moist)



  1. Heat oven to 180c
  2. Take a sharp knife and cut the chicken in half (butterfly) through the centre of the breast and down either side of the backbone.
  3. Place in a small oven dish and rub cajun seasoning and olive over all surfaces.
  4. Place oven dish inside oven bag and tie shut.
  5. Bake for 1 - 1/2 hours (depending on size of chicken) until golden and tender.
  6. While chicken is cooking prepare roast vegies...

Cajan Roast Veggies Ingredients:

  • 1 medium orange kumara
  • 2 small red onions
  • 1 zucchini
  • 1/2 eggplant
  • 1 red capsicum
  • I chopped red or green chili (optional)
  • 8 button mushrooms
  • Spinach
  • 1 Tbs cajun seasoning


  1. Chop all vegetables into about 2cm pieces
  2. Half and hour before chicken is due to come out, put a large flat roasting try with 2 Tbs coconut oil into oven under chicken until oil melts.
  3. Remove and evenly spread onion, kumara, zucchini, eggplant, capsicum and chili.
  4. Sprinkle with cajun seasoning and toss to coat vegies in oil and seasoning.
  5. Bake for 20 mins and then add button mushrooms, stir to combine and continue to bake for another 10 mins


Coriander Yoghurt Ingredients:

  • 1 cup Natural Unsweetened Yoghurt
  • 1/4 cup coriander leaves
  • 1 garlic clove finely chopped
  • salt and pepper to taste


  1. Put all ingredients in a small bowl and mix to combine.


To Serve:

Place a bed of spinach leaves on a large serving platter, top with chicken and roast veggies.


Leftovers for lunch Ideas:

  • Eat cold as a cold chicken and roast veggie salad mixed with leftover coriander yoghurt
  • Use chicken in a Spinach Wrap with haloumi, tomato, avocado, bacon and basil pesto dressing