I’m a big fan of roasting chicken because it is just so mouthwateringly good and super easy. In this recipe, I’ve added potatoes and carrots to the pan, meaning all you need is a little side salad, and you’ve got a delicious meal with minimal work. 🙌 Plus, Cajun spices…need I say more? I don’t, but I will. 😆 The spice mix in this recipe will give your Cajun roasted chicken a deep, spicy, Southern flavor you won’t find on any rotisserie chicken from the grocery store.
Recipe Ingredients
How to Roast Whole Cajun Chicken
Prepare the Chicken
Prep Chicken – Rub inside and out the chicken with salt, white pepper, and bouillon powder, and set aside.Prepare the Marinade – In a small pan set over medium-low heat, combine oil or butter, minced garlic, herbs, paprika, onion, and cayenne pepper. Stir for 30 seconds to a minute.Steep – Let this mixture sit for a little bit, about 5 minutes.Marinate Chicken – Then, generously rub the chicken with a spice combination and refrigerate it until you are ready to cook.
Roast the Chicken and Veggies
Assemble Ingredients – Add onions to a roasting pan or cast iron, and then place the chicken, breast-side up.Truss the Chicken (or not) – Tie the legs of the chicken together with kitchen twine to help hold its shape.Add Veggies – Toss the potatoes and carrots around the chicken.More Seasoning – If desired, sprinkle with about a tablespoon or more onion powder.Roast at 375℉/190℃ for about an hour and 15 minutes, or until the meat thermometer inserted into the thickest part reaches 165-170℉/74-77℃.Baste – Brush the Cajun mixture over the chicken, potatoes, and carrots every 30 minutes.Serve – Once cooked through, remove the chicken from the oven and let it stand for 10 minutes before carving.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
You can prep your chicken and cut your vegetables a day in advance. Store them separately in the fridge in airtight containers. When ready to roast, simply put everything in the pan, preheat the oven, and bake.
Serving and Storage Instructions
Serve oven-roasted whole chicken and potatoes along with any other veggies you added hot out of the oven. I also like to enjoy it with a side salad. Store leftovers in an airtight container in the fridge for 3-5 days. You can reheat the leftover chicken in the oven or microwave. If you reheat in the oven, set the temperature to 350℉/177℃, and heat the food until it is just warmed through. Don’t leave it too long, or the chicken will dry out.
What to Serve With Whole Roast Chicken
I love to serve this dish with a simple wedge salad and call it dinner. But if you need something more substantial, try adding seasoned rice to the menu. Bacon-wrapped green beans also go great with baked Cajun chicken or even a side of instant pot black beans! Versatility is another reason to love this roast chicken recipe. 😉
More Delicious Chicken Recipes to Try
Conclusion
Go ahead and try this recipe; I know you’re going to love it. How do you plan on using the leftovers? A fabulous chicken salad or chicken taco night? Let me know in the comments. 😄
Watch How to Make It
[adthrive-in-post-video-player video-id=”N6j0QL6E” upload-date=”2022-07-21T16:45:20.000Z” name=”CAJUN WHOLE ROAST CHICKEN.mp4″ description=”Cajun Whole Roast Chicken with spicy, juicy meat is super tasty with minimal prep time. You can easily feed a large family with this recipe, or you can use leftover roasted chicken all week long to make sandwiches, chicken salad, and other tasty dishes. ” player-type=”collapse” override-embed=”false”] This blog post was originally published in March 2016 and has been updated with additional tips and a video.
