Cajun Roasted Chicken

4.75 from 4 votes

Learn how to make the perfect Cajun roasted chicken with a whole chicken, a handful of spices and a few minutes of kitchen time!

Prep Time15

Cook Time1 28

Course: Dinner, Main Course

Cuisine: American, Southern

Servings: people

Calories: 287kcal

Author: Claudy

Equipment

Baking Dish

Ingredients

1 3-4 lbs. Whole Chicken
2 tablespoon Cajun Seasoning low salt content
1 teaspoon Sazon seasoning optional
1 teaspoon Salt
1 teaspoon Black pepper
1 tablespoon Paprika
1 cup Melted butter unsalted, divided
1 teaspoon Thyme
1 tsp Garlic powder
1 teaspoon Chicken bouillon
1 tsp Onion Powder
2 teaspoon Parsley dried
1 tablespoon Hot Sauce
Few slices of carrots, celery sticks and onion for the base of the pan.

Instructions

Preheat the oven to 375℉ and lightly grease the baking dish.
Remove the chicken from the brine (if used). I soaked mine in brine overnight. You can also season without brining. Check the brine recipe in the notes. Rinse and pat dry with a paper towel.
Using kitchen shears or a sharp knife, cut along both sides of the backbone to remove it completely. This will allow the chicken to be flattened for more even cooking. After removing the backbone, press down firmly on the breastbone to flatten the chicken. You should hear a small crack when the chicken is fully flattened. This is called Spatchcocking. Use a fork to poke the chicken all over, this is to make the spices penetrate the meat.
Note: You can also choose not to spatchcock the chicken.
Combine all the ingredients in a small bowl and stir, except the ¼ cup of the melted butter and hot sauce.
Rub the chicken all over with ¼ cup melted butter to help the seasoning stick. Generously rub the seasoning all over the chicken, making sure to coat both sides and under the skin if possible (gently loosen the skin with your fingers).
Note: If you didn't use brine, allow to marinate for 2 hours - overnight. If you used brine, roast immediately.
Arrange the carrots, celery and onions in the bottom of the roasting pan or skillet, forming a bed for the chicken. This adds flavor and helps keep the chicken elevated, so the heat circulates evenly around the bird.
Place the spatchcocked chicken on top of the carrots, celery, and onions, skin-side up.
Roast in the oven (bake option) at 375℉ for 1 hour 30 minutes. Combine the remaining ¼ butter and hot sauce and baste the chicken often (every 10-15 minutes)
Once the chicken is cooked and the internal temperature reaches 165°F (74°C), remove the roasting pan from the oven. Let the chicken rest for 10-15 minutes, then cut and serve.

Video

Notes

Remember that the cooking time largely depends on the kind of oven you're using, and the size of the chicken. A larger chicken may need longer to cook, and a smaller one may cook super quick.

If you're using a cut of chicken instead of a whole chicken, it may need even less time in the oven.

Make sure you keep basting the chicken with the melted butter mixture often. Doing this will help keep the exterior nice and crispy.

Don't forget to let the roasted chicken rest for a while after it is out of the oven. This helps the juices redistribute, and you'll have the perfectly juicy and succulent chicken.

Nutrition