Blackened Chicken

Preheat oven to 375 degrees F.

Rinse off the chicken, remove the giblets, and drain off the excess water.

Set the whole chicken with the flat side down on a cutting board.

Use a sturdy knife to cut the chicken in half from the cavity of the chicken to the tail end.

Rinse the inside of the chicken halves and cut off any excess skin that is hanging off the cavity and tail end areas.

Lay the chicken halves skin side down in a roasting pan or on a cookie sheet.

Drizzle half of the olive oil over the inside halves of the chicken.

If you like, you can mix all of the spices together and then sprinkle them over the chicken. I like to add each of the spices separately.

Sprinkle half of the amount of the spices over the inside halves of the chicken (in any order you would like).

Then turn the chicken halves over so the skin side is up.

Drizzle the remaining olive oil over the top of the chicken.

Then sprinkle the remaining spices over the chicken.

Bake uncovered in the preheated oven for about 1 hour.

Let it rest for at least 15 minutes before cutting it.

Serve as a main dish or cut into pieces and served over a salad. It’s also delicious when shredded and served over black beans and rice.