This sweet and spicy chicken is perfect any night of the week. Serve simply with rice and a salad.
1. Preheat oven to 400F. Spatchcock a chicken by placing chicken on a large cutting board, patting it dry, and cutting along the spine with kitchen shears. Remove the spine, flip the chicken so the breasts face upwards, and press on the breastbone until chicken lays flat.
2. Rub chicken generously with cajun seasoning. Roast 40 minutes. Drizzle with honey and roast 10 minutes more, or until thermometer placed in thickest part of thigh reads 165F.
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