Cajun Whole Roast chicken

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 -5
Calories 205 kcal
Author Imma


  • 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


  1. Rinse chicken with water, inside and out, then pat dry with paper towels.
  2. Rub inside and out chicken with salt, white pepper and bouillon powder and set aside.
  3. 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.
  4. Stir for about 30 seconds or 1 minute.
  5. Let this mixture sit for a little bit about 5 minutes.
  6. Generously rub the chicken with spice combination, then refrigerate until ready to cook.
  7. Preheat oven to 375 F. (190 C).
  8. 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.
  9. 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