Cajun Spiced Chicken

(NOTE: Requires some skill in de-boning 1 whole dressed chicken.)

CHICKEN:
1. Wash and pat dry 1 whole dressed chicken (about 1.5 kilos or 3 lbs. in weight). Make sure that the skin is still intact.
2. Using kitchen shears or a very sharp chef's knife, butterfly the chicken by slicing through the spine.
3. Spread the chicken and detach the thigh bones and wings from the main body but don’t cut them out.
4. With your knife just run along the bones and remove ribs, wish bone and cartilage from the breasts leaving the chicken meat intact.
5. Take caution not to cut through the breasts and pierce the skin.
6. In a large re-sealable bag place the chicken and marinate in fresh milk preferably overnight but 4 hours would do just fine.
7. Pre-heat the oven for 250-275'F
8. After marinating drain the chicken pat dry and place in a bowl.
9. Cut some shallow slits into the meat and make sure not to go through to the skin and place thin slices of garlic.
10. Coat the entire chicken with the Cajun Spice and place on a rack.
11. Roast in the oven for 45-60 minutes and brush with an olive oil and onion powder mixture every 10 minutes.
12. Allow to rest for 5-10 minutes and coat with the oil and onion powder mix before serving.

CAJUN SPICE MIX:
In a bowl mix the following ingredients: ¼ cup salt, 2 tbsp Cayenne Pepper, 2 tbsp Sweet Paprika, 1 tbsp Bay Leaf, 1/8 tsp cloves, ¼ tsp dried Thyme, 1 tsp Chili powder, 1½ tsp dried Basil, 1 tbsp Garlic powder, 2 tbsp Onion Powder, ½ tbsp black pepper, ½ tbsp white pepper, 1/8 tsp Celery salt and ¼ tsp dried mustard.

To serve, place the chicken on a large plate and surround with roasted Zucchinis and Carrots (season with salt, pepper, Thyme, Rosemary and some Olive oil) and garnish with parsley.