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.

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.

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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