Roasted Cajun Chicken

This tender moist Cajun Roasted Chicken is so versatile even leftovers can be transformed into another meal not to mention this chicken is a cinch to make with our easy instructions below.

The funny thing is every time I make anything with Creole/Cajun flavors,  I think of the famous cook Emeril Lagasse and him saying "bam" this recipe is perfect with our made-from-scratch seasoning mix.

Leftovers are perfect for filling pita bread, on garlic bread sandwiches, or even making a panini the flavors are all infused in this roasted chicken, and the juices it makes keep it moist for a few days or easily can be frozen for another time if it makes too much.

The aroma will make your mouth water as it roasts and it's even perfect for hosting a dinner party.

The side dishes are endless on what you can serve alongside, here is a nice roundup of recipes to choose from my Best Side Dish Recipes.

If you stuffing I usually make it alongside it and not inside the roasted chicken however this can be stuffed if you prefer.


Scroll down to the printable recipe card for this roasted delightful easy Cajun chicken recipe.

Step by Step Making Cajun Whole Chicken

1. clean the whole chicken removing the bag inside and cutting off the thick parts on each end
2. soak it in a salted cold bath for around 15 minutes in the fridge
3. add the seasoning to a saucepan pan with butter and oil then coat the chicken
4. stuff it with celery, lemons, and carrots(also the chicken can be roasted with potatoes and other root vegetables around it if you like)
5. roast the chicken at 375 degrees in how oven until the internal temperature reaches 165 degrees using an instant-read thermometer
6. let sit 10 minutes before you slice and serve it as it is kept in the juices see photos below

Ingredients You Will Need to Make Roasted Cajun Chicken

lemons cut in half

celery

carrots

whole roasting chicken

fresh parsley

dried or fresh basil, thyme, rosemary

Creole salt

cajun seasoning

olive oil

salt, pepper

minced garlic

granulated garlic

Try our other homemade seasonings DIY Recipes

Leftover Recipe Using Chicken Ideas

• stir fry
• topping for French bread pizza, bruschetta, or in club style sandwiches
• chicken chili
• salad topping
• pasta recipes

Optional Cooking Methods:

• Instant Pot: this method uses any chicken parts, first use sear for both sides of the bird, add the garlic, and spices, and top the rub mixture and lemon slices. Pour in 1 cup of any kind of liquid preferably apple juice. Place on pressure cooker mode for 35 minutes and check the internal temperature to be at 165 degrees in the thickest part of your chicken.  
• Stovetop: Place the bird in a dutch oven sprayed generously with cooking spray, proceed the same cook on medium heat for around an hour and 30 minutes or longer, again checking the internal temperature is 165 degrees.
• Air Fryer: If you have a toaster oven-style or basket air fryer, this can be done on a broiler pan placing an air fryer on 360 preheated air fryer for 65 minutes, again checking the internal temperature is 165 degrees.

Serving Suggestions and Side Dishes:

corn on the cob

pasta aioli

garlic herbs mashed potatoes

air fried potato fan

baked round potatoes with herbs

twice-baked sweet potatoes

roasted vegetables

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Roasted Cajun Chicken Tips

• be sure to use a deep wider pan bigger than the chicken
• Turkey can be used instead of chicken just double the recipe and inject it
• make stuffing to serve with the chicken or stuff the bird
• add foil on the wings or legs if they start to over-brown and the bird isn't fully cooked to prevent burning
• if you move the leg back and forth and it's ready to fall apart it's done
• store leftovers in the juice or make gravy with it
• this chicken off the bone can be used in stir fry, sandwiches, added to sauce IE: alfredo, and served over pasta, or make chicken chili with leftovers

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Cajun, American

Yield: 8

Author: Claudia Lamascolo

Roasted Cajun Chicken

This tender moist Cajun Roasted Chicken is so versatile even leftovers can be transformed into another meal not to mention this chicken is a cinch to make with our easy instructions below.

Prep time: 25 MinCook time: 2 HourTotal time: 2 H & 25 M

Ingredients

• 4 to 5 pound whole chicken cleaned inside bag removed and soaked in salt water for 10 minutes set it aside in the fridge while you prepare the seasoning on it
• 1/4 cup vegetable oil and 2 tablespoons of melted butter
• 1/2 teaspoon creole salt
• 1 chopped sprig of rosemary
• 1 teaspoon is better than bouillon paste added to 1 cup of beer or wine (for non-alcohol use apple juice)
• Note: in a pinch, you can use granulated chicken bouillon
• 2 teaspoons mashed or finely minced fresh garlic
• 1 teaspoon granulated garlic powder
• 1 tablespoon smoked paprika
• 2 teaspoons dried thyme, oregano, and basil (fresh or dried)
• evenly sprinkle with table salt and black pepper on the bird
• cayenne pepper to taste
• 1 whole lemon remove seeds cut in half
• 1/4 cup fresh parsley
• 2 stalks of celery cut in half
• Try our blends of DIY Seasonings
• Optional Vegetables: fingerling carrots, potatoes onion can go in the pan
• Stuffing: I use Pepperidge Farms herb stuffing to package instructions for stuffing in or for a side dish

Instructions

1. Preheat the oven to 350 degrees.
2. Prepare a deep sized (turkey pan is what I use and disposable for easy cleanup)
3. Remove each thick end of the chicken (remove the neck etc, and bag inside )and slice them off (throw away or use to make chicken broth if you like).
4. Soak the chicken in around 2 tablespoons salt water in the refrigerator for 15 minutes.
5. Rinse chicken with water, inside and out, then pat dry with paper towels.
6. Add the butter, oil, garlic, and chicken bouillion paste to a pan with water, wine, beer, or apple juice along with the herbs, smoked paprika, black pepper, and cayenne pepper if using any other spices you prefer not listed.
7. Simmer for around 3 minutes.
8. Let this cool and slather the bird with this mixture inside and outside.
9. Stuff the chicken with parsley 3 tablespoons of cold butter, lemons, and celery inside the bird. (or omit and add the stuffing you prefer)
10. Add any vegetables in the pan around the bird.
11. Roast the bird for at least 2 hours depending on size ( 30 minutes per pound or more) for a 5-pound bird or longer, the inside should be at 165 degrees when using an instant-read thermometer.
12. Also, another tip is when it's completed cooking or done, try to wiggle the leg to see if it falls off the bird easily.
13. Let side for around 10 minutes before craving after it's cooked.

Notes

Roasted Cajun Chicken Tips

• be sure to use a deep wider pan bigger than the chicken
• Turkey can be used instead of chicken just double the recipe and inject it
• make stuffing to serve with the chicken or stuff the bird
• add foil on the wings or legs if they start to over-brown and the bird isn't fully cooked to prevent burning
• if you move the leg back and forth and it's ready to fall apart it's done
• store leftovers in the juice or make gravy with it
• this chicken off the bone can be used in stir fry, sandwiches, added to sauce IE: alfredo, and served over pasta, or make chicken chili with leftovers

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Disclaimer: This recipe and photos has been revised and update in 2022 originally posted in 2016.