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Cajun Whole Roast chicken

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Author: Imma
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Cajun Whole Roast chicken- Baked Chicken on  a bed of potatoes and vegetables- Crispy , Juicy and Super Tasty with minimal prep.

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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.

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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.

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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!!!

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Cajun Whole Roast chicken

Chicken Citrus Avocado Salad - A hearty and healthy spring salad with citrus tender, moist, flavorful chicken, juicy Tangerines , roast bell peppers, buttery avocados and a super quick and easy citrus dressing that doubles up as a marinade! 
4.84 from 12 votes
Prep: 15 mins
Cook: 1 hr 30 mins
Total: 1 hr 45 mins
American, Southern
Servings 4 -5

Ingredients

  • 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

Instructions

  • 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

Nutrition Information:

Calories: 205kcal (10%)| Carbohydrates: 39g (13%)| Protein: 9g (18%)| Fat: 1g (2%)| Sodium: 231mg (10%)| Potassium: 631mg (18%)| Fiber: 11g (46%)| Sugar: 1g (1%)| Vitamin A: 12960IU (259%)| Vitamin C: 33.1mg (40%)| Calcium: 97mg (10%)| Iron: 3.5mg (19%)
Author: Imma
Course: Main
Cuisine: American, Southern
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Nutrition Facts
Cajun Whole Roast chicken
Amount Per Serving
Calories 205 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 231mg10%
Potassium 631mg18%
Carbohydrates 39g13%
Fiber 11g46%
Sugar 1g1%
Protein 9g18%
Vitamin A 12960IU259%
Vitamin C 33.1mg40%
Calcium 97mg10%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments & Reviews

  2. Lulu says

    I made this for Father’s Day and it was the best roast chicken I’ve ever made, hands down. Thank you for your amazing blog!

    Reply

  3. Tamara Nikolajew says

    5 stars
    I made this tonight. I stuffed the chicken with a stuffing made with onion, celery and breadcrumbs. It turned out fantastic!! Tender and flavourful chicken. Thank you!

    Reply

  4. Donald says

    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.

    Reply

    • ImmaculateBites says

      I would definitely add it to the cavity of the chicken. This will easily flavor the chicken without over powering the vegetables . Happy Cooking!!

      Reply

  5. Jason says

    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!

    Reply

    • ImmaculateBites says

      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!!

      Reply

  7. Mike says

    5 stars
    The chicken came out moist and flavorful. Now I see what you mean about leftovers. Vegetables were perfectly cooked. Followed recipe exactly.
    Thanks

    Reply

    • ImmaculateBites says

      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 .

      Reply

    • ImmaculateBites says

      Hi Sarah,
      After marinating with spices, let it rest in the fridge for up to 24 hours before placing in the oven.

      Reply

      • nk says

        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?

      • ImmaculateBites says

        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 !

      • ImmaculateBites says

        What I do is to make sure I take it out of the freezer at least 24 hours in advance. Then place it in a ziplock bag and store it in the refrigerator till it gets fully defrosted.