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.
What makes this roasted Cajun chicken awesome
- Turns out crispy and juicy
- Easily feeds the entire family with some simple sides such as
- Buy chicken when it's on sale and this is way cheaper than store bought roasted chicken
This cajun roasted chicken may seem like it needs a lot of ingredients, but 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.
How to roast a Cajun spiced chicken
Before making this cajun roast 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.
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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 cajun baked chicken recipe will be moist and juicy. I love to serve it with these Easy Loaded Smashed Potatoes.
Whole Cajun Roast Chicken
- 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
- 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.
- 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!
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
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.
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.
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.