Whole Cajun Roast Chicken
Moist and delicious whole roast chicken with Cajun spices.
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Servings: 5
Calories: 617kcal
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
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
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