Cajun Whole Roast chicken- Baked Chicken on a bed of potatoes and vegetables- Crispy , Juicy and Super Tasty with minimal prep.
Roasting a whole chicken is always a great idea wether you are cooking for a family of two or more. It requires little effort with great results. The finished product is a moist, rotisserie like chicken that is flavored to suit your taste buds.
And the best part is if you are lucky you might have leftovers for future meals. If that’s the case, store in freezable containers.
I wasn’t that lucky this time around. You might be!
So Let’s get right to it.
First you need a chicken, I usually like to pick a smaller bird because it cooks faster and more flavorsome about 3 1/2 -5 pound Chicken.
If you want a really crispy and flavorsome Chicken then make sure you wipe the chicken with clean paper towel or napkin and let the chicken marinate overnight in the Fridge. And for my peeps, who can’t help but try to make everything a one pot meal then throw in some vegetables and or potatoes. Serve with salad and you are good to go
You may roast the chicken in a cast iron skillet, Dutch oven or roasting pan.
For the seasoning I like to go with this Cajun seasoning or this garlic paprika chicken here .For extra flavor, sauté the spices for about a before marinating the chicken, it really makes a difference.
- ¼ Cup Cooking oil or more
- 1 1/2 Teaspoons Creole Salt more or less adjust to taste
- 1 teaspoons bouillon powder more or less optional
- 2 teaspoon minced garlic
- 2 Tablespoons granulated onion powder
- 2 Tablespoons thyme oregano or basil (Fresh or dried)
- 1 Tablespoon smoked paprika
- 1- teaspoon white pepper
- ½-1 teaspoon cayenne pepper
- 1 medium onion sliced
- 2 pounds Potatoes and Carrots cleaned and quartered
Rinse chicken with water, inside and out, then pat dry with paper towels.
Rub inside and out chicken with salt, white pepper and bouillon powder and set aside.
In a small pan set over medium low heat, combine oil or butter minced garlic, herbs, paprika, onion, and cayenne pepper. Add enough to make so there is enough for basting.
Stir for about 30 seconds or 1 minute.
Let this mixture sit for a little bit about 5 minutes.
Generously rub the chicken with spice combination, then refrigerate until ready to cook.
Preheat oven to 375 F. (190 C).
Add onions a roasting pan or cast iron, and then place the chicken, breast-side up. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. If desired sprinkle with about a Tablespoon or more of onion powder.
Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part reaches about 170 degrees F, brushing Cajun mixture every 30 minutes and potatoes. Remove from oven; let chicken stand 10 minutes before carving. So the juices settle back into the meat. Serve with the roasted potatoes and a side salad