Spiced Roast Chicken

I needed a meat to go with our supper I was planning on cooking at my mom and dad’s on my day off, and was thrilled that I had all the ingredients on hand to make this recipe along with the Cajun Spice Rub. I used bone-in skin-on thighs and breasts. I didn’t have time for the rub to sit on overnight, but I let it sit for about four and a half hours. The chicken was a hit and went well with the fresh-picked greens of kale, mustard and turnip that my cousin picked for us. I also cooked some black eyed peas, potatoes and cornbread to round out our meal. We loved the crispness of the skin and the taste of the Cajun rub. This one will be made here again. This rub was great on the bone-in skin-on chicken breasts and thighs. This is one I think would also be great on pork and fish. It will definitely be added to my recipe box.