Sometimes when I’m out grocery shopping, I like to pick up a whole chicken that’s already been cooked. It makes dinner easy, and I get to use the leftovers the next day. What could be better than that? Well, making your own chicken at home of course! I used to be intimidated at the thought of cooking a whole roast chicken myself, but I’ve come to see how easy it is and I wanted to share that with you. This recipe for Whole Cajun Roast Chicken makes a delicious and flavorful chicken that your whole family will love. And it’s just as good as anything you’d buy in the store.
WHOLE CAJUN ROAST CHICKEN
This crispy and juicy roast chicken recipe will be your new go-to dinner!
WHAT DO YOU NEED TO MAKE ROAST CHICKEN WITH CAJUN SEASONING?
- 5-6 lb Whole Chicken
- Butter
- Coarse Salt
- Brown Sugar
- Smoked Paprika
- Dried Oregano
- Ground Red Pepper
- Garlic Powder
- Chili Powder
- Onion Powder
- Cumin
- Cayenne Pepper
- Dried Thyme
- Dried Basil
- Dried Cilantro
- White Pepper
- Black Pepper
HOW DO YOU MAKE A WHOLE CAJUN ROAST CHICKEN?
Before making this roasted chicken, you’ll want to make the brine. The brine is important because it injects the chicken with flavor and helps it to stay moist and juicy while cooking.
To make the Cajun brine, pour all of the brining ingredients into 1 Cup of warm water. Stir until dissolved.
Clean the chicken and remove and discard the innards. Place the chicken into a large bowl. Cover the chicken with the brine.
Then add enough water to cover the chicken completely. Cover the bowl and place it in the refrigerator. Allow the chicken to brine for 8-12 hours.
Once the chicken has brined, it’s time to make the Cajun rub. Combine all the rub ingredients and mix well.
Preheat the oven to 425° F.
Remove the chicken from the brine and rinse it off and pat it dry. Place the chicken on a rack in a roasting pan.
Combine softened butter with the Cajun rub and rub it all over the chicken.
Roast the chicken at 425° F for 20 minutes, then reduce the heat to 350° F for an additional 20 minutes per pound. Bake the chicken until it reaches an internal temperature of 165° F at the thighs.
Remove the chicken from the oven and cover the pan loosely with foil for 10-15 minutes to allow the juices to distribute throughout the meat.
Doesn’t that look yummy? The skin is crispy and delicious!
Slice and serve. This Whole Cajun Roast Chicken will be moist and juicy. I love to serve it with these Easy Loaded Smashed Potatoes.
Whole Cajun Roast Chicken
Moist and delicious whole roast chicken with Cajun spices.
Ingredients
- 5-6 lb Whole Chicken
- ¼ Cup Butter room temperature
- Cajun Brine:
- ¼ Cup Coarse Salt
- 3 Tbsp Brown Sugar
- 2 tsp Smoked Paprika
- 2 tsp Dried Oregano
- 2 tsp Ground Red Pepper
- 1 tsp Garlic Powder
- Water to cover the Chicken
Cajun Rub
- 3 Tbsp Coarse Salt
- 2 Tbsp Chili Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- ½ tsp Cumin
- 1 tsp Cayenne Pepper
- 1 Tbsp Dried Thyme
- 1 Tbsp Dried Basil
- 1 Tbsp Dried Oregano
- 1 Tbsp Dried Cilantro
- ¼ tsp White Pepper
- 2 tsp Black Pepper
- *Or your favorite Cajun Seasoning
Instructions
-
To make the Cajun brine, pour the brining ingredients into 1 Cup of warm water. Stir until dissolved.
-
Clean the chicken and remove and discard the innards. Place the chicken into a large bowl. Cover the chicken with the brine.
-
Then add enough water to cover the chicken completely. Cover the bowl and place it in the refrigerator. Allow the chicken to brine 8-12 hours.
-
Preheat oven to 425 degrees F.
-
Remove the chicken from the brine and rinse it off and pat it dry. Place the chicken on a rack in a roasting pan.
-
To make the Cajun rub, combine coarse salt, chili powder, onion powder, garlic powder, cumin, cayenne pepper, thyme, basil, oregano, cilantro, white pepper and black pepper. Mix well.
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Combine the Softened butter with the Cajun Rub; rub it all over the chicken.
-
Roast the chicken at 425° F for 20 minutes, then reduce the heat to 350° F for an additional 20 minutes per pound. Bake the chicken to an internal temperature of 165° F at the thighs.
-
Remove the chicken from the oven and cover the pan loosely with foil for 10-15 minutes to allow the juices to distribute throughout the meat.
-
Slice and enjoy!
Eat At Home Meal Plans
I am a big fan of Eat At Home Meal Plans. Are you stressed about the cost of eating out or trying to decide what to make for dinner each night? Sign up for the plans, and get access to 4 separate meal plans each month (Traditional, Wholesome Traditional, Slow Cooker, and No Flour/No Sugar). Just print the plans, color-coded grocery lists, and recipes you want for the month. Don’t worry, there are so many options, even picky eaters will find something they like.
When it is time for dinner, make that night’s recipe (choices include make-ahead, freezer meals, slow-cooker recipes, and other time-saving strategies) and you are all set.
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Sue says
My husband practically lives on store bought roasted chicken, so this recipe will be a game changer for us!