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–+ servings
Whole roasted chicken on a platter surrounded by potatoes and bell peppers.

Whole Roasted Cajun Chicken

This Whole Roasted Cajun Chicken is tender and juicy with a crispy skin, and it's full of bold flavors from a buttery Cajun spice rub. Roasted over a bed of flavorful vegetables, it makes a complete meal with minimal effort. It's perfect for Sunday dinner or meal prep, and leftovers can be used for sandwiches or salads.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 20 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American, Southern
Servings 5 people
Calories 538 kcal

Equipment

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

For the potatoes: Baby potatoes can be left whole. Small red potatoes can be halved, and large red potatoes can be quartered. It's also fine if you have a little over the 1 pound the recipe calls for.
Cooking/skin browning: If your chicken begins to get too dark but it isn't cooked all the way through, just tent it with foil. 
Nutrition information is an estimate for one serving. 

Nutrition

Calories: 538kcalCarbohydrates: 18gProtein: 36gFat: 36gSaturated Fat: 13gCholesterol: 156mgSodium: 206mgPotassium: 914mgFiber: 4gSugar: 3gVitamin A: 3525IUVitamin C: 87mgCalcium: 46mgIron: 3mg