Description
Flavorful Cajun Roasted Chicken with tender, juicy meat and crispy skin, roasted alongside seasoned vegetables for a complete and satisfying meal.
Ingredients
Scale
- 1 whole chicken (about 4–5 lbs)
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 lemon, quartered
- 1 yellow onion, quartered
- 4 cloves garlic, smashed
- 1 red bell pepper, cut into large chunks
- 1 green bell pepper, cut into large chunks
- 4 carrots, peeled and cut into 2-inch pieces
- 4 celery stalks, cut into 2-inch pieces
- 1 pound small red potatoes, halved or quartered if large
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat: Preheat your oven to 425°F (220°C).
- Prep Chicken: Remove chicken from packaging and pat dry thoroughly with paper towels. Trim excess fat from the cavity.
- Seasoning: In a small bowl, combine Cajun seasoning, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, and cayenne pepper (if using).
- Oil & Rub: Drizzle olive oil all over the chicken. Generously rub the seasoning mixture all over the chicken, including under the skin of the breast. Season the inside of the chicken cavity with salt and pepper.
- Stuff: Stuff the cavity with lemon quarters, onion quarters, and smashed garlic cloves.
- Truss (Optional): Truss the chicken or tie the legs together with kitchen twine.
- Prep Vegetables: Wash and chop bell peppers, carrots, celery, and potatoes.
- Season Vegetables: In a large bowl, toss vegetables with a tablespoon of olive oil, salt, and pepper. Add a sprinkle of Cajun seasoning for extra flavor.
- Arrange Vegetables: Spread seasoned vegetables in a single layer in the bottom of a large roasting pan.
- Roast: Place the seasoned chicken on top of the vegetables in the roasting pan. Roast in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Baste (Optional): Baste the chicken with its own juices every 20-30 minutes.
- Check Doneness: Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 165°F (74°C).
- Broil (Optional): Broil for the last 5-10 minutes for extra crispy skin, watching closely.
- Rest: Remove from oven and let rest for 10-15 minutes before carving. Tent loosely with foil.
- Carve: Carve the chicken by separating the legs and thighs from the body. Then, slice the breast meat.
- Serve: Serve the carved chicken with the roasted vegetables. Spoon some of the pan juices over the chicken and vegetables for extra flavor.
- Garnish: Garnish with fresh chopped parsley.
Notes
- Patting the chicken dry is crucial for crispy skin.
- Use a meat thermometer to ensure the chicken is cooked through.
- Basting helps keep the chicken moist.
- Resting the chicken allows the juices to redistribute, resulting in a more tender and flavorful chicken.
- For extra flavor, marinate the chicken in the Cajun seasoning mixture for several hours or overnight before roasting.
- Use the pan drippings to make a delicious gravy.
- Leftover roasted chicken can be used in sandwiches, salads, soups, or casseroles.
- If the chicken is browning too quickly on top, cover it loosely with foil.
- If the vegetables are burning, add a little water or chicken broth to the roasting pan.
- Prep Time: 20 minutes
- Cook Time: 75 minutes