Cajun Whole Roast chicken
Whole chicken roasted with spicy Cajun seasoning on a bed of potatoes and carrots for a crispy, juicy, and super tasty bird with minimal prep.
Servings 6
Calories 205kcal
Ingredients
- ¼ cup cooking oil, or more if needed
- 1½ teaspoons Creole salt, adjust to taste
- 1 teaspoon bouillon powder, adjust to taste (optional)
- 2 teaspoons garlic, minced
- 2 tablespoons granulated onion powder
- 2 tablespoons thyme, oregano or basil works (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 the chicken inside and out 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 so there is plenty for basting.
- Stir for 30 seconds to a minute. Let this mixture sit for a little bit, about 5 minutes.
- Generously rub the chicken with the spice combination, then refrigerate until ready to cook.
- Preheat the oven to 375℉/190℃.
- Add onions to the roasting pan or cast-iron skillet, then put in the chicken, breast-side up. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes and carrots around the chicken. If desired, sprinkle with a tablespoon or more of onion powder.
- Roast in the oven at 375℉/190℃ for about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part reaches about 165-170℉/74-77℃. Brush the chicken and veggies with the Cajun marinade every 30 minutes.
- Remove from oven; let the chicken stand 10 minutes before carving so the juices settle back into the meat. Serve with the roasted potatoes and a side salad.
Notes
- If your chicken skin starts to brown too much before the chicken is cooked through, tent the chicken with foil until it is done cooking.
- Another way to tell your chicken is done is to wiggle the leg. If the leg is loose and flexible, the chicken is likely done. The more Cajun baked chickens you make, the easier it will get to tell.
- Before roasting the chicken, rub it with the spice sauce all over, even under the skin. This will help you get that delicious, crisp skin my family always fights over.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition
Serving: 100g | Calories: 205kcal | Carbohydrates: 39g | Protein: 9g | Fat: 1g | Sodium: 231mg | Potassium: 631mg | Fiber: 11g | Sugar: 1g | Vitamin A: 12960IU | Vitamin C: 33.1mg | Calcium: 97mg | Iron: 3.5mg