Cajun Whole Roast Chicken – This crispy, spicy, juicy poultry tastes great with minimal prep time. You can easily feed a large family or have leftover roast chicken that he can eat all week and make sandwiches, chicken salads, and other delicious dishes. Try it once and you are guaranteed to have this recipe on repeat every week.
I am a big fan of roast chicken. For this recipe, I added potatoes and carrots to the pan. That means all you need is a small side salad and you have a delicious meal with minimal work. 🙌
Plus, Cajun Spice… need I say more? I don’t, but I do. 😆 The spice mix in this recipe gives Cajun Roast His Chicken a deep, spicy southern flavor not found in grocery store rotisserie chicken.
Why Whole Cajun Roast Chicken is Great
We’ve already talked about how delicious this recipe is, but there are other reasons why we love whole oven-roasted chicken and potatoes. With just a few ingredients, you can make a complete meal. It’s a great recipe for busy moms because the prep time is short and cooking is very fuss-free. You can get a whole chicken for just a few bucks!
recipe ingredients
- whole chicken – Smaller chickens take less time to cook, larger chickens take longer. You can also use Cornish chicken to make mini Whole Cajun Chicken.
- spices – Creole salt, bouillon powder, minced garlic, onion powder, thyme, oregano, basil, smoked paprika, white pepper, and cayenne pepper all come together to make this chicken super delicious.
- vegetable – Roast onions, potatoes and carrots and dip them in chicken broth for a side dish of your choice.
How to Roast a Whole Cajun Chicken
prepare the chicken
- chicken preparation – Rub the chicken inside and out with salt, white pepper and bouillon powder and set aside.
- prepare the marinade – In a small saucepan over medium-low heat, add oil or butter, minced garlic, herbs, paprika, onion, and cayenne pepper. Stir for 30 seconds to 1 minute.
- sudden – Let the mixture sit for a little while, about 5 minutes.
- marinated chicken – The chicken is then liberally rubbed with the spice combination and refrigerated until ready to cook.
roasted chicken and vegetables
- assemble materials – Add the onion to a roasting pan or cast iron and place the chicken breast side up.
- Truss the Chicken (or not) – Tie the chicken legs with kitchen twine to keep them in shape.
- add vegetables – Wrap the potatoes and carrots around the chicken.
- other seasonings – Sprinkle with 1 tablespoon or more of onion powder if desired.
- roast Cook at 190°C for about 1 hour and 15 minutes, or until 74-77°C with a meat thermometer inserted in thickest part.
- Baste – Brush chicken, potatoes, and carrots with Cajun mix every 30 minutes.
- serve – Once cooked, remove the chicken from the oven and let stand for 10 minutes before carving.
recipe variations
- veggie swap – Substitute your favorite veggies for potatoes and carrots with baked Cajun chicken! Sweet potatoes, Brussels sprouts, peppers, mushrooms, and zucchini are all delicious. Keep in mind that some vegetables require less cooking time than others. That’s why it’s a good idea to add soft vegetables to the pan about 15-20 minutes before the chicken is cooked.
- patchcock it – If desired, the chicken can also be spatcocked so that it cooks flat instead of with the legs tied. Remove the backbone by slicing off both sides with a paring knife or sharp knife. Flip the chicken over and press firmly to flatten. This technique keeps the chicken juicy throughout. Adjust cooking time to about 45 minutes or until internal temperature reaches 165-170°F/74-77°C.
- poultry swap – You can do this perfectly with your Thanksgiving turkey. Simply add more ingredients and extend the roasting time for larger birds.
tips and tricks
- If the skin gets too brown before the chicken is cooked, cover the chicken with foil and tent until cooked through.
- Another way to signal that the chicken is done is to wiggle the legs. If the legs are loose and flexible, the chicken is probably done.
- Rub the spice sauce under the skin before roasting the chicken. This helps me get the delicious, crisp skin my family always fights for.😂
advance instructions
You can prepare the chicken the day before and chop the vegetables.Store them separately in an airtight container in the refrigerator. When you’re ready to roast, just put everything in the pan, preheat the oven and bake.
How to eat and store
Whole oven-roasted chicken and potatoes are served hot out of the oven with additional vegetables. Enjoy with a side salad.
Leftovers can be stored in an airtight container in the refrigerator for 3-5 days. Reheat leftover chicken in the oven or microwave. If reheating in the oven, he sets the temperature to 350°F/177°C and heats until the food is just warm. Do not leave it for a long time. Chicken is dry.
Frequently Asked Questions
Use a baking pan with enough lips to hold all the juices in the pan. Choose a pan that is considerably wider than your chicken.
Add a little water to the pan if the drippings seem to burn. Most chickens are juicy enough to release as much fat as you don’t need.
Roasting chicken is a slow process, usually done at a low temperature. Roasting is done at higher temperatures, usually he above 400°F/205°C. I like to roast at a low temperature because the outside of the chicken is well browned while cooking.
roast chicken mix
I love how simple this dish is served wedge salad And call it dinner.But if you want something more substantial, try adding cooked rice to the menu.
Green beans wrapped in bacon It’s also great with baked Cajun chicken. instant pot black beans! Versatility is another reason we love this roast chicken recipe. 😉
Tastier chicken recipes to try
- smoked chicken leg quarters
- Crispy grilled chicken wings
- Florentine chicken
- chicken wings
- chicken and sausage gumbo
Conclusion
Give this recipe a try. I know you’ll love it How do you plan to use the leftovers? A great chicken salad or chicken taco night? Tell us in the comments. 😄
see how to make
This blog post was originally published in March 2016 and has been updated with additional tips and videos.
cajun whole roast chicken
Whole chicken roasted with spicy Cajun seasoning on a bed of potatoes and carrots, with minimal prep for a crunchy, juicy, and oh-so-delicious bird.
Preparation: 15 minutes
cooking: 1 time 30 minutes
total: 1 time 45 minutes
Southern
instructions
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Rinse the chicken inside and out with water and pat dry with paper towels.
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Rub the chicken inside and out with salt, white pepper, and bouillon powder and set aside.
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In a small saucepan over medium-low heat, add oil or butter, minced garlic, herbs, paprika, onion, and cayenne pepper. Add enough for basting.
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Stir for 30 seconds to 1 minute. Let this mixture sit for a bit, about 5 minutes.
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Rub the chicken well with the spice combination and refrigerate until cooked.
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Preheat oven to 375°F/190°C.
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Add the onion to a roasting pan or cast iron skillet and place the chicken, breast side up. Tie the chicken legs with kitchen twine to keep it in shape. Sprinkle the potatoes and carrots around the chicken. If desired, sprinkle with 1 tablespoon or more of onion powder.
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Bake in the oven at 190°C for about 1 hour and 15 minutes, or until it reaches about 74-77°C with a meat thermometer inserted into the thickest part. Brush the chicken and vegetables with the Cajun marinade every 30 minutes.
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Remove from oven. Let chicken stand 10 minutes before carving to allow the juices to return to the meat. Serve with roasted potatoes and a side salad.
Tips and notes:
- If the chicken skin gets too brown before the chicken is cooked, tent it with foil until the chicken is cooked.
- Another way to signal that the chicken is done is to wiggle the legs. If the legs are loose and flexible, the chicken is probably done.
- Rub the spice sauce under the skin before roasting the chicken. This helps me get the delicious, crisp skin that my family always fights for.
- Please note that the nutritional information is approximate and can vary greatly depending on the products used in the recipe.
Nutrition Facts Table:
Serving: 100g| | calorie: 205kcal (Ten%)| | carbohydrate: 39g (13%)| | protein: 9g (18%)| | thick: 1g (2%)| | sodium: 231mg (Ten%)| | potassium: 631mg (18%)| | fiber: 11g (46%)| | sugar: 1g (1%)| | Vitamin A: 12960IU (259%)| | Vitamin C: 33.1mg (40%)| | calcium: 97mg (Ten%)| | iron: 3.5mg (19%)
