Whole Baked Cajun Chicken

Baked cajun chicken is full-flavored, whole chicken, roasted to golden perfection with tender juicy meat just beneath the crispy skin. Once you have this roasted cajun chicken recipe, you'll be enjoying it for lunch and dinner on a weekly basis. (This recipe is gluten-free.)

5 from 8 votes

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Course: Dinner, Lunch, Main Course, Meal Prep

Cuisine: American

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Calories: 313kcal

Author: Capri Lilly

Ingredients

1 (3-5 lbs) Whole chicken

Cajun Butter Mixture

5 tbsp Butter
4 Garlic cloves minced
1 tbsp Smoked paprika or regular paprika
2 tsp Chili powder
2 tsp Garlic powder
2 tsp Italian seasoning
1 tsp Cayenne pepper
1 tsp Onion Powder
1 tsp Sea salt or to taste
1 tsp Black pepper
1/2 tsp Red Pepper Flakes
4 sprigs Thyme or 1 tbsp dried thyme
2 tbsp Fresh parsley

For the Potatoes and Peppers

3 Bell peppers (yellow, orange, red, or green) of choice
1 Onion sliced
1 tbsp Avocado oil
1 lb Baby potatoes cleaned and cut in half
Salt and pepper to taste
1 tbsp Cajun butter mixture

Instructions

Spatchcock The Chicken

Clean and prepare the chicken by removing any neck parts and gizzards. Be sure to rinse and dry the chicken with a towel.
Using kitchen shears, cut along the backbone from the tail to the neck. Cut along both sides of the backbone until it is removed completely. You can save the backbone piece to make stock or throw it away.
Now, flip the chicken over and break the breastbone to flatten the bird by either pressing down on both sides of the breastbone until the bones crack, or taking a boning knife to cut along the bone to remove it from the chicken.
Cut off the wingtips. Place the chicken, with its backbone removed on a plastic cutting board, breast side down.

Roasting The Chicken

Preheat the oven to 400°F (200°C).
Prepare the cajun mixture by combining the spices, butter, and minced garlic. Set aside 1 tbsp of the cajun butter mixture to season the potatoes.
Rub the cajun butter generously over the chicken and under the skin.
Place the chicken breast side down on a cast-iron or baking sheet. Tuck the wings under the breast.
Add the potatoes to a small bowl and toss them in the cajun butter. Add the potatoes and peppers to roast with the chicken for a heartier meal.
Roast the chicken in the oven for 45-50 minutes, or until the skin is golden and crisp. Insert an instant-read thermometer into the thickest part of the breast. The thermometer should read 165°F is the chicken is fully cooked.
Let the chicken rest for 5-10 minutes before carving. Serve and enjoy!

Notes

Tips To Nail the Recipe

Do not overcook the chicken. Use a meat thermometer to accurately measure when the chicken is done. If you don't have a meat thermometer, slice into the thickest part of the chicken, and the juices should run clear.
Let the baked cajun chicken rest after roasting. This allows the juices to redistribute so the chicken is moist when you slice it.

Make the cajun butter mild or spicy by using more or less cayenne pepper or red pepper flakes.

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