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.
Enjoy!!!
- 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
I can’t wait to make this tonight. I have smoked whole Cajun style chicken on the BBQ, which has always been a success with my wife and kids. So really looking forward to cooking this chicken tonight in the cast iron pan in the oven. Just wondering what you think about adding a little liquid smoke in the cavity of the chicken? I say the cavity because I don’t think it would be wise to add a little to the bottom of the pan w/ the potatoes and carrots.
I would definitely add it to the cavity of the chicken. This will easily flavor the chicken without over powering the vegetables . Happy Cooking!!
Hi I’m a bachelor ( looking if you know anyone LOL ), and I consider myself pretty handy in the kitchen when it comes to cooking. I write today to ask a question about the cast iron dutch oven as I’ve never used one. As I step up to the challenge, I ask your opinion. When roasting the chicken per your recipe, do I put the lid on the dutch oven, or do I roast without it? I can’t wait to try this recipe, thanks for the post!
Hi Jason. Way to go! A bachelor who knows how to cook is definitely a plus 🙂
When roasting the chicken do NOT put on the lid. Hope this helps. Happy cooking!!
Love your recipes! As usual, this was a winner too.
Thanks!
Morolake
Awesome! Thank you for trying it out. 🙂
The chicken came out moist and flavorful. Now I see what you mean about leftovers. Vegetables were perfectly cooked. Followed recipe exactly.
Thanks
Awesome! Glad you like it. Will be adding this too on my weekend menu.
Do you cover the chicken while it cooks?
No I don’t cover it. However, if it’s browning too fast then go ahead and do so. And leave it uncovered towards the last 10 minutes of cooking .
Haven’t made this yet, but I’m curious about what steps you take to marinate it ahead of time. Thanks!
Hi Sarah,
After marinating with spices, let it rest in the fridge for up to 24 hours before placing in the oven.
Made this and it was amazing! It was really easy to make. Will definitely make the again soon.
Awesome! Thanks for taking the time to let me know .
When your ingredient list states “creole sal’t, what do you mean? Is it the same as the creole seasoning mix recipe on your website?
To be honest , I used store-bought creole salt here. But would urge you to use the homemade version and add salt to it . Much better !
Found this recipe and my chicken is in the oven right now smells amazing can’t wait to eat it so excited
YES! You are going to love it even more. Thanks for giving it a try.
I have this in the oven right now and It smells amazing I’m making it for my Easter dinner right now with roasted Poblano peppers stuffed with smoked gouda with bacon, pepper jack cheese’s wrapped in a thick bacon slice, southern style macaroni, herb dressing, and green beans .
Can’t wait. From my family to yours.
Happy Eating. Wishing you all the best !
Very good i tried it and my cousin said taste like a professional did it
Dominic you are now a Pro! Glad it worked out for you girl!
This chicken is in the oven right now as i write this it smells amazing cannot wait to try it we are having ours with chips salad and colesaw. Will let you know how it tastes
Awesome! Thanks for taking the time to share your thoughts with us Sian. Can’t wait for the feedback!
Shall try this recipe this evening. Keep you posted on the results but looks delicious. Thank you.
Awesome! Will be waiting .
Loved the spicy flavour. I added a little white wine to the pan and made a delicious gravey.
Great Idea! Thanks or sharing !!!
The chicken I used was already cut hopefully that won’t make a difference I placed it as close together as I could in a cast iron Dutch oven it’s in the oven now
Awesome! Can’t wait to hear the verdict.
I really liked this recipe. Next time I will reduce the cayenne to 1/4 tsp as per preference
Awesome! Glad you did.
Woah! Check out the incredible spice rub on this chicken!!!! Talk about stepping up the ordinary roast chicken to another level….sharing!!!
Very tasty! I love cooking with cayenne pepper, especially chicken!
Thanks John!
Wow the skin on that chicken looks phenomenol! My mouth is watering!
Wow! Nice color on the chicken! I like a smaller bird, too. I can have a couple meals, make a pot of stock and bye bye birdie 🙂
The spices on this chicken look absolutely amazing! I love smoked paprika.
Looks delicious!! We like making our chicken on the grill but your spices would be ideal. Keeping the chicken whole helps it to stay moist and flavorful. Great instructions.
I love Cajun Spices and the ‘Whole Roast’ looks absolutely scrumptious! Will try it soon.
This is one of the best looking whole roasted chickens I’ve seen. I always love chicken cooked this way — it always seems to produce the most delicious results. The blend of spices here is scrumptious!
Thank you for the mention