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Cajun Honey Barbecued ChickenI love the use of a whole bird, wasting nothing. This recipe is a nod to the recipes of Louisiana, as “Cajun” is derived from “Acadian,” referring to the French Acadians expelled from Nova Scotia in 1755. This is an important part of our heritage in Nova Scotia, and I have always been amazed at the widespread cultural influences around North America that have resulted from such a horrible period. Although one does not typically think of spicy Cajun dishes as being Nova Scotian, I certainly feel there is a connection and one that should be shared and celebrated. Should you not have a barbecue for this recipe, you can simply roast the chicken in a 400F (220C) oven for 40 to 50 minutes.