Go Back
+ servings

Whole Cajun Roast Chicken

Moist and delicious whole roast chicken with Cajun spices.
Course Dinner
Cuisine American
Keyword whole cajun roast chicken
Prep Time 10 minutes
Cook Time 45 minutes
brining time 8 hours
Total Time 8 hours 55 minutes
Servings 5
Calories 617kcal
Author Vicky


  • 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


  • 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!



Calories: 617kcal | Carbohydrates: 15g | Protein: 42g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 10139mg | Potassium: 653mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2528IU | Vitamin C: 8mg | Calcium: 132mg | Iron: 6mg