This Cajun Chicken Recipe makes a delicious and flavorful whole chicken that your family will love. And it's just as good as anything you'd buy in the store. You'll also love this Picnic Chicken with BBQ Sauce.
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⭐Why This Cajun Chicken Recipe Is Awesome
- Turns out crispy and juicy.
- Easily feeds the entire family with some simple sides such as green beans, asparagus or other vegetables.
- If you get chicken when it is on sale, this is much cheaper than prepared roast chicken from a store.
🥣Ingredient Notes
This cajun chicken recipe may seem like it needs a lot of ingredients, but most of them are the spices for the chicken. I love this combo of spices because they remind me of the flavor of Costco rotisserie chicken.
- Whole Chicken - I prefer organic free-range chicken.
- Butter - Room temperature. Provides flavor, helps the spice to adhere and helps to create the golden brown skin.
- Brown Sugar - Helps to balance the heat of the cajun spices.
- Smoked Paprika - Provides a smoky flavor to the chicken.
- Cayenne Pepper - Adds the heat. Add less for a less spicy chicken.
📋How To Roast a Cajun Spiced Chicken
Before making this chicken with cajun seasoning, 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.
STEP 1: To make the Cajun brine, pour all of the brining ingredients and 1 cup of warm water into a large bowl. Stir until dissolved.
STEP 2: Clean the chicken and remove and discard the innards. Place the chicken into a large bowl. Cover the chicken with the brine.
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STEP 3: 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.
STEP 4: Once the chicken has brined, it's time to make the Cajun rub. Combine all the rub ingredients and mix well.
STEP 5: Preheat the oven to 425° F.
STEP 6: Remove the chicken from the brine and rinse it off and pat it dry. Place the chicken on a rack in a roasting pan.
STEP 7: Combine softened butter with the Cajun rub and rub it all over the chicken.
STEP 8: 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 when measured with a meat thermometer.
STEP 9: 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 which the inside is so tender!
This cajun-baked chicken recipe will taste moist and juicy, making it a hit with the whole family!
👩🏻🍳Expert Tips
Tip 1: Serve this chicken with these Easy Loaded Smashed Potatoes or a side of veggies, a salad, or cauliflower rice.
Tip 2: You can make the cajun spice mix in advance and keep it in a airtight container for up to 2 weeks.
Tip 3: If you don't want to make a whole chicken, you can also use the cajun spice in the recipe on boneless skinless chicken breasts or skinless chicken thighs. This dish is very versatile!
🤷🏻♀️Recipe FAQs
Should you cover the chicken when roasting?
I don't cover it while it is cooking, but I do cover it when it comes out of the oven while the juices are redistributing through the meat.
How do you keep chicken from drying out in the oven?
My #1 tip is to let the chicken sit after it comes out of the oven. I cover it with foil and let the chicken rest so that all the juices don't come rushing out when I cut into it.
Can I cook this chicken in the crockpot?
You can! Cook on low heat for 6-8 hours. The skin will not get crispy as it will when your roast it, but you can always transfer the chicken to an oven to broil for 10 minutes.
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📖 Recipe
Whole Cajun Roast Chicken
Ingredients
- 5-6 lb Whole Chicken
- ¼ Cup Butter room temperature
- Cajun Brine:
- ¼ Cup Coarse Salt
- 3 tablespoon Brown Sugar
- 2 teaspoon Smoked Paprika
- 2 teaspoon Dried Oregano
- 2 teaspoon Ground Red Pepper
- 1 teaspoon Garlic Powder
- Water to cover the Chicken
Cajun Rub
- 3 tablespoon Coarse Salt
- 2 tablespoon Chili Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- ½ teaspoon Cumin
- 1 teaspoon Cayenne Pepper
- 1 tablespoon Dried Thyme
- 1 tablespoon Dried Basil
- 1 tablespoon Dried Oregano
- 1 tablespoon Dried Cilantro
- ¼ teaspoon White Pepper
- 2 teaspoon Black Pepper
- *Or your favorite Cajun Seasoning
Instructions
- To make the Cajun brine, pour the brining ingredients into a bowl with 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.
- 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!
Video
Notes
- Serve this chicken with these Easy Loaded Smashed Potatoes or a side of veggies, a salad, or cauliflower rice.
- You can make the cajun spice mix in advance and keep it in a airtight container for up to 2 weeks.
- If you don't want to make a whole chicken, you can also use the cajun spice in the recipe on boneless skinless chicken breasts or skinless chicken thighs. This dish is very versatile!
Nutrition
Vicky
You do not need to add chicken broth to bottom of the pan, though you can if you want to. You only need to cover the loosely with foil for 10-15 minutes after you remove it from the oven to allow the juices to distribute throughout the meat.
Tiera
Do I need to add chicken broth at the bottom of my pan and do I cover the chicken when I bake it?
Sue
My husband practically lives on store bought roasted chicken, so this recipe will be a game changer for us!
Claudia Lamascolo
Love these flavors this may be dinner tonight!
Jess
Oh my goodness, YES! This is way more affordable to make at home and tastes so much better!
Danielle Wolter
I love Cajun spice anything. This sounds so delicious I can't wait to try it!
Tania | Fit Foodie Nutter
I love all the spices you've used here! It makes one delicious family meal!