Never underestimate the power of a whole roasted chicken! I love roasting a whole chicken because it's so simple. Literally just chop some veggies, butter it up with some herbs, toss it in the oven, and wait. Roasted chicken doesn't take many ingredients to make, either. I like to mix up the herbs and veggies I use with my roasted chicken, and sometimes I take things a little further (like with this recipe).
This roasted chicken is twist on the traditional roasted chicken with the Cajun seasoning and bell peppers. It's a one-pan meal that's so simple to make with not very many ingredients. Additional sides aren't needed with this one, but sometimes I serve it with Homemade Dinner Rolls, Homemade Hawaiian Rolls, Creamy Cheddar Grits, or corn on the cob. Immaculate Bites has a great recipe for Roasted Corn on the Cob!
I highly recommend keeping the carcass (keep it in a Ziploc in the freezer until ready to use) to use it to make chicken stock. The Cajun seasoning will give the stock a different flavor than usual, but it makes a good stock to use to make grits (especially for shrimp and grits), gumbo, Cajun-flavored soups or chowders, or really any other recipe with Cajun flavors that calls for chicken or veggie stock.
Roasted Cajun Chicken Ingredients
- Whole chicken (5 to 6 pounds recommended, though I have made this with a chicken between 4 and 5 pounds)
- Green bell pepper (1)
- Red bell pepper (1)
- Yellow or orange bell pepper (1)
- Onions (2)
- Garlic (1 head)
- Celery (2 ribs)
- Red potatoes (1 pound)
- Butter
- Olive oil
- Cajun seasoning
Cajun seasoning notes: Determine if your Cajun seasoning has salt. If it doesn't, add 2 teaspoons of kosher salt to the 4 tablespoons to Cajun seasoning this recipe uses. If you're using regular table salt, only add 1 teaspoon. (Disregard and carry on without added salt if you are on a low-sodium diet!)
Tony's is a great Cajun seasoning, though some people think it has too much salt. In this recipe, however, salt is very much recommended. Slap Ya Mama is one of my favorites, but it packs more heat than Tony's. McCormick's Cajun Seasoning is also a solid choice and is available pretty much anywhere.
Roasted Cajun Chicken Recipe Notes and Questions
Veggie cuts: Try to cut each veggie type into uniform sizes to promote the same cooking speed. I know the veggies are cut a bit large in this recipe, but this prevents them from getting overcooked so they can still be served with the chicken.
What kind of pan can I roast this in? This recipe can be made in a traditional roasting pan, a dutch oven, or a braising pan. In order of preference, my go-to for this recipe and similar ones is the braiser. I'd choose the dutch oven next, then the roasting pan. Just personal preference!
Should I use convection for this? If you have a convection oven, I highly recommend it. Even though this is a roasted chicken, use convection bake. I do not reduce the temperature by 25 degrees for chicken. It will just cook faster, but otherwise it generally does not affect a recipe like this one to use 400 for either conventional or convection.
How do I know when it's done? A meat thermometer is the best way to make sure the chicken is done. Insert the thermometer in the thickest part of the breast, and make sure it's not against a bone or in the cavity. You can also insert the thermometer into the thickest part of the thigh. I usually test it in both places just to be sure. The USDA recommends a temperature of 165℉.
Do I really have to let it rest? Resting is what helps the chicken stay juicy. Have you ever had dry chicken? Don't rest your chicken, it will be dry, and you will be sad. Resting helps promote juicy chicken because the juices distribute throughout the chicken.
Leftovers
Storing leftovers: Remove meat from the bones before storing (it's easier to remove when it's warm). Store in an airtight container in the fridge for 4 days or freeze for up to 3 months.
Reheating: I very rarely use my microwave, especially for reheating leftovers, but this reheats best in the microwave. Just don't overdo it or the chicken will dry out. If you do reheat it in the oven, cover the dish to prevent the chicken from drying out. Frozen leftovers are best when thawed in the fridge overnight.
Repurposing leftovers: Roasted Cajun chicken leftovers are also great as a cold leftover for a sandwich or Cajun chicken salad. I made sliders with the last little bit of chicken I had left, and left the chicken cold for the sliders.
Whole Roasted Cajun Chicken
Equipment
- Dutch oven (or a braiser or a roasting pan)
- Cooking twine (optional)
Ingredients
- 1 whole chicken (5 to 6 pounds)
- 1 green bell pepper quartered, seeds and membranes removed
- 1 red bell pepper quartered, seeds and membranes removed
- 1 orange or yellow bell pepper quartered, seeds and membranes removed
- 2 ribs celery chopped
- 2 medium onions quartered, divided (set aside one onion after quartering)
- 1 head garlic sliced in half, divided (set aside one half)
- 1 lb red potatoes halved or quartered (see notes)
- 4 tablespoon Cajun seasoning divided
- 4 tablespoon butter softened
- 2 tablespoon butter melted
- olive oil
Instructions
- Remove chicken from the fridge before starting to prep veggies and preheat oven to 400℉.
- Place all of the veggies (except for the reserved onions and one half of garlic) into the bottom of a roasting pan, braiser, or Dutch oven. Drizzle with olive oil, sprinkle with salt, and stir to coat.
- Mix together 4 tablespoons softened butter and 2 tablespoons of the Cajun seasoning in a small bowl.
- Place the chicken on top of the veggies.
- Carefully separate the skin from the meat of the chicken. Rub the butter all over the chicken between the skin and the meat. Be careful not to rip the chicken skin. Use all of the butter/Cajun seasoning mixture.
- Sprinkle the remaining 2 tablespoons Cajun seasoning on all sides of the outside of the chicken and into the cavity.
- Stuff the chicken with the remaining onions and other half of the head of garlic.
- Tuck the wings under the chicken and tie the legs together with twine.
- Transfer the chicken to the oven and roast for 45 minutes. (See notes.)
- Remove the chicken from the oven and brush with 2 tablespoons of melted butter.
- Return the chicken to the oven and roast for an additional 15 to 30 minutes or until a meat thermometer reads 165℉ when inserted into the thickest part of the breast or thigh.
- Remove the chicken from the oven and allow to rest for 20 minutes before carving. Serve with the veggies.
Notes
Nutrition
