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Home » Recipes » Chicken Recipes

December 7, 2020 · Leave a Comment

Whole Roasted Cajun Chicken

Chicken Recipes· Dairy Free Recipes· Gluten Free Recipes· Healthy Dinner Ideas· Keto Recipes· Mardi Gras· Sunday Supper

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This whole roasted Cajun Chicken is so flavorful & easy to make with only three ingredients, it will be your new favorite Sunday dinner roast.

This whole roasted Cajun Chicken is so flavorful & easy to make with only three ingredients, it will be your new favorite Sunday dinner roast.

This whole roasted Cajun Chicken is so flavorful & easy to make with only three ingredients, it will be your new favorite Sunday dinner roast.

I've mentioned before I usually make a whole roaster chicken once a week because it provides leftovers to use for other meals like soup and pot pie.

Each time I make one, I try to season it a different way and this Whole Roasted Cajun Chicken was one of my more recent experiments. 

Sometimes I make recipes that are so easy I almost don't want to share them. Then I think, why not? The easier the better!

This recipe was super flavorful and all you need are three ingredients.

Whole Roasted Cajun Chicken

How do you make Whole Roasted Cajun Chicken?

For this recipe you'll need a whole roaster chicken, EVOO and cajun seasoning. That's it! I like to use McCormick's seasoning that's already blended, but you can make your own with this recipe.

Start by preheating the oven to 375 degrees F. Remove and discard any gizzards from the inside of the chicken (if applicable); then place the chicken breast side up in a roasting pan.

You can use the rack or just place in the pan by itself. Another way is to place it in a Dutch oven; which is how I cooked this one. 

Combine the EVOO and cajun seasoning in a small bowl; then brush it on top of the chicken. Make sure you get in between the leg and wing sections. Place the pan in the oven and roast approximately 20 minutes per pound.

A 6-pound chicken should take about 1 hour 50 minutes. Insert a meat thermometer in between the leg section and the breast meat to check for doneness. The chicken is done when it reaches 180 degrees F.

I know some say 165 degrees F, but whenever I've pulled my chicken out at that temperature, the chicken is still not fully cooked. And who wants to eat uncooked chicken? Certainly not me, so I err on the side of caution. Allow the chicken to rest for 10 minutes before carving.

This whole roasted Cajun Chicken is so flavorful & easy to make with only three ingredients, it will be your new favorite Sunday dinner roast.

How do you carve a Whole Chicken?

Carving a chicken is just like carving a turkey, on a smaller scale. Start by cutting the legs from the body where the thigh meets the breast.

Cut through the leg joint to separate the drumstick from the thigh. If you prefer your dark meat sliced, hold the drumstick by the leg and slice the meat downward off of the bone.

For the thigh, cut the meat off of the bone angling the knife as you go. Carve both breasts from the breastbone and ribcage; then slice the breast crosswise into ½-inch thick slices.

Even though I used this seasoning on this Whole Roasted Cajun Chicken, you can also use it on chicken parts, turkey, pork chops or even seafood. It's very versatile and tastes great on roasted potatoes too!

This is one of my new favorite ways to make our Sunday dinner because it's so simple to prepare and super flavorful. Serve with some mashed potatoes, gravy, and spinach. ~Enjoy! 

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Whole Roasted Cajun Chicken

Whole Roasted Cajun Chicken

Carrie's Experimental Kitchen
This whole roasted Cajun Chicken is so flavorful & easy to make with only three ingredients, it will be your new favorite Sunday dinner roast.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 1 hour hr 50 minutes mins
Resting Time 10 minutes mins
Total Time 2 hours hrs 5 minutes mins
Course Main Entree
Cuisine American
Servings 6

Ingredients
  

  • 8 pound whole roaster chicken
  • ¼ cup extra virgin olive oil
  • 3 tablespoons cajun seasoning

Instructions
 

  • Start by preheating the oven to 375 degrees F. Remove any gizzards from the inside of the chicken (if applicable); then place the chicken breast side up in a roasting pan. (You can use the rack, just place in the pan by itself or you can use a Dutch oven.)
  • Combine the EVOO and cajun seasoning in a small bowl; then brush it on top of the chicken. (Make sure you get in between the leg and wing sections). Place the pan in the oven and roast approximately 20 minutes per pound. (A 6-pound chicken takes approximately 1 hour 50 minutes).
  • Insert a meat thermometer in between the leg section and the breast meat to check for doneness. The chicken is done when it reaches 180 degrees F. Allow to rest for 10 minutes before carving.

Nutrition

Calories: 714kcalCarbohydrates: 2gProtein: 54gFat: 53gSaturated Fat: 14gPolyunsaturated Fat: 11gMonounsaturated Fat: 25gTrans Fat: 0.3gCholesterol: 218mgSodium: 206mgPotassium: 629mgFiber: 1gSugar: 0.4gVitamin A: 2130IUVitamin C: 5mgCalcium: 40mgIron: 3mg
Keyword chicken
Tried this recipe?Let us know how it was!

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This whole roasted Cajun Chicken is so flavorful & easy to make with only three ingredients, it will be your new favorite Sunday dinner roast.

 

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