Preheat oven to 425F.
Rinse chicken and pat dry with paper towel. Perform half-spatchcock (as outlined here).
Add spices to a small mixing bowl and stir to combine.
In a separate bowl, add room-temperature ghee, lemon juice, lemon zest and chives and stir to combine - set aside.
Season the entire chicken with Cajun Spice rub. Place Chicken breast-side up in a cast-iron skillet or roasting tray lined with parchment paper. Transfer to oven and roast 35-40min or until thickest part of the breast registers 150F on an instant read meat thermometer.
Using a spoon or brush, rub chicken with Lemon-Chive Butter and return to oven for 5-6min. Carefully tilt the skillet or roasting pan so that rendered juices can pool on one side and baste bird with a spoon or baster. Return to oven for additional 5-6min or until thickest part of the breast registers 165F on an instant read meat thermometer.
Note: For crispier skin, switch oven to broil and cook additional 3-4 min.
Transfer Cajun Roast Chicken to carving board, let rest 5-10min before carving. Serve with leafy greens and/or roast potatoes.