Skip to Content

Whole Cajun Roast Chicken Dinner Recipe

If you’re in the mood for something savory, then this Whole Cajun Roast Chicken is just what you need! This is a Cajun-inspired dish that will make your taste buds jump for joy. 

Do you know how many times I have wanted to cook a whole chicken? The fact that I was craving Cajun food helped me to create this Whole Cajun Roast Chicken.

The taste is phenomenal and you’ll never want chicken any other way again. If you get the chance, make sure you make this dish ASAP. 

Whole Cajun Roast Chicken Ingredients

Do not let the words Cajun and roast scare you. You are capable of making this meal and I am going to show you how. You are going to need some very basic ingredients to get started with this meal.

I’m going to name some of them here, but you will be able to see the entire recipe in the recipe card below. This recipe calls for ingredients like: 

Whole chicken


Salt, brown sugar, paprika, and so many other spices.

I think I love this dish so much because of all of the seasonings used. If you’ve never used this many spices or seasonings in your dishes, don’t be scared. The Cajun Brine and the Cajun Rub are going to help bring this roast chicken recipe to life. 

How to Store the Roast Chicken

After you cook this chicken and you want to store it, there are a few things you can do. I like to debone my chicken and get as much meat off of it that I can.

I then place all of the meat into a closed container. It can sit in the fridge for a few days. You don’t want this chicken to go to waste though. It is the more flavorful chicken you will ever have!

Here are some more delicious chicken recipes for you to try this week!

Whole Cajun Roasted Chicken
Yield: 8-10 servings

Whole Cajun Roasted Chicken

Prep Time: 12 hours 8 seconds
Cook Time: 40 minutes
Additional Time: 10 minutes
Total Time: 12 hours 50 minutes 8 seconds

This Whole Roasted Cajun Spiced Chicken is full of flavor and roasted to perfection!


  • 5-6 lb Whole Chicken
  • ¼ Cup Butter (room temperature)
  • Cajun Brine:
  • 3 Tbsp Coarse Salt
  • 3 Tbsp Brown Sugar
  • 2 tsp Smoked Paprika
  • 2 tsp Dried Oregano
  • 2 tsp Ground Red Pepper
  • 1 tsp Garlic Powder
  • Water to cover the Chicken
  • Cajun Rub:*
  • ¼ Cup Coarse Salt
  • 2 Tbsp Chili Powder
  • 1 Tbsp Onion Powder
  • 1 Tbsp Garlic Powder
  • ½ tsp Cumin
  • 1 tsp Cayenne Pepper
  • 1 Tbsp Dried Thyme
  • 1 Tbsp Dried Basil
  • 1 Tbsp Dried Oregano
  • 1 Tbsp Dried Cilantro
  • ¼ tsp White Pepper
  • 2 tsp Black Pepper
  • *Or your favorite Cajun Seasoning


  1. Combine all ingredients into 1 Cup of warm water; stir to dissolve.
  2. Clean the chicken and remove the innards; Place the bird into a bowl or a large zip lock bag. Cover the bird with the brine, add enough water to cover the bird completely.
  3. Allow to brine 8-12 hours.


  1. Pull the chicken from the brine and rinse it off 1 hour prior to cooking; you want it to be room temperature. Place the chicken on a rack in a roasting pan.
  2. Preheat the oven to 425° F.
  3. Combine the Softened butter with ¼ of the Cajun Rub; rub it all over the bird.
  4. Roast the chicken at 425° F for 20 minutes, then reduce the heat to 350° F for an additional 20 minutes per pound. Bake the chicken to an internal temperature of 165° F at the thighs.
  5. Remove from the oven and cover loosely with foil for 10-15 minutes to allow the juices to redistribute throughout the meat.
  6. Slice and enjoy!

Nutrition Information



Serving Size


Amount Per Serving Calories 2230Total Fat 128gSaturated Fat 37gTrans Fat 0gUnsaturated Fat 77gCholesterol 812mgSodium 4305mgCarbohydrates 5gFiber 1gSugar 2gProtein 250g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Before you go, grab Your Free Printable Recipe Kit!

Keep track of all your favorite recipes and ingredients with this free printable book!

Claudia M. Betrand

Monday 27th of March 2023

I am having a dinner party and I am going to try this recipe. WOW!!!

Skip to Recipe