Cajun Roast Chicken Recipe

This Cajun roast chicken recipe is so easy to follow, and the results are simply mouth-watering! Serve with potatoes or any side of your choice.

What is Brine?

With a bit of seasoning and brine, you’ll be serving a mouth-watering roast in no time!

I swear by this method! Once upon a time, I used to make chicken without a brine, and I would always wonder why the flesh (especially the chicken breast) was so dry. Then, I discovered brine and I haven’t looked back ever since!

So, what is brine? Brine is simply salt dissolved in water. When meat is left to soak in brine it absorbs the liquid and salt. Which results in juicier and moist meat!

You can add any ingredient of your choice to brine. Some favorites include fresh lemons, onions, garlic, basil, thyme and more!

How to Butterfly a Chicken

Start off by washing and cleaning your chicken. Then, remove any feathers and the bottom. Grab a pair of scissors and cut along both sides of the backbone and point wings towards legs. This will give the butterfly chicken effect.

Ingredients

For this recipe I use:

• One whole chicken (cleaned and butterflied)
• Brine (1/4-1/2 cup of salt , 4-5 tbsp of sugar, 3-5 tbsp of pepper and 6-8 cups of water)
• Cajun rub (1/2 tbsp of Cajun seasoning, salt to taste, paprika to taste, ¼-1/2 tsp of garlic powder, 1/2 -1 tsp of dried parsley)
• Sunflower of vegetable oil
• Chopped veggies (1/2 broccoli, 2 carrots, ¼ red onions, 1 cup of Brussel sprouts)

Cajun Roast Chicken Recipe

1. First you will need to make the brine. Add ¼-1/2 a cup of salt to a saucepan. Then, add 6-8 cups of water to the saucepan (depending on the size of your chicken). Add 4-5 tbsp of sugar, 3-5 tbsp of pepper and simmer over the heat until the salt dissolves.
2. Once the salt has dissolved leave the brine to cool and then add the chicken (make sure the chicken is submerged). Refrigerate for a minimum of 1 hour (24 hours max).
3. Preheat the oven at 3550F/170C/gas 5 .Remove the chicken from the brine and pat dry with a paper towel. Place the chicken in a lightly greased oven tray. Then, add oil to the body of the chicken and rub in the Cajun rub. Add the veggies to the tray and bake in the oven for about 1 hour and 10 minutes or until done. Serve as desired.

Alternative

• For a spicy roast add more paprika and any other pepper of your choice.
• If you fancy a stronger garlicky flavour then add fresh garlic cloves to the tray to roast with the chicken and vegetables.
• Add any of your favourite veggies to this tray. If you prefer crunchier veggies then add the vegetables to the tray in the last half an hour.
• Bake in a cast iron pan, oven dish or oven tray

What to serve with Cajun Roast Chicken?

• Roast potatoes or mashed potatoes
• Sweet potatoes mash or fries
• Rice
• Veggies

Storage

This Cajun roast can be refrigerated for 3-4 days.

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Cajun Roast Chicken Recipe

This Cajun roast chicken recipe is so easy to follow, and the result is simply mouth-watering! Serve with potatoes or any side of your choice.

5 from 1 vote

Print Pin Rate

Course: Main Course

Keyword: chicken, roast

Prep Time: 1 hour hour 5 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Servings: 5 people

Ingredients

• ▢ One whole chicken cleaned and butterflied
• ▢ 1/4-1/2 cup of salt
• ▢ 4-5 tbsp of sugar
• ▢ 3-5 tbsp of pepper
• ▢ 6-8 cups of water
• ▢ 1/2 tbsp of Cajun seasoning
• ▢ 1/4 tsp of pimento
• ▢ Salt to taste
• ▢ Paprika to taste
• ▢ ¼-1/2 tsp of garlic powder
• ▢ 1/2 -1 tsp of dried parsley
• ▢ 1/2 broccoli chopped
• ▢ 2 carrots chopped
• ▢ ¼ red onions chopped
• ▢ 1 cup of Brussel sprouts chopped
• ▢ Sunflower of vegetable oil

Instructions

• First you will need to make the brine. Add ¼-1/2 a cup of salt to a saucepan. Then, add 6-8 cups of water to the saucepan (depending on the size of your chicken). Add 4-5 tbsp of sugar, 3-5 tbsp of pepper and simmer over the heat until the salt dissolves.
• Once the salt has dissolved leave the brine to cool and then add the chicken (make sure the chicken is submerged). Refrigerate for a minimum of 1 hour (24 hours max).
• Preheat the oven at 3550F/170C/gas 5. Remove the chicken from the brine and pat dry with a paper towel. Place the chicken in a lightly greased oven tray. Then, add oil to the body of the chicken and rub in the Cajun rub (see notes). Add the veggies to the tray and bake in the oven for about 1 hour and 10 minutes or until done. Serve as desired.

Notes

How to Butterfly Chicken:

Start off by washing and cleaning your chicken. Then, remove any feathers and the bottom. Grab a pair of scissors and cut along both sides of the backbone and point wings towards legs. This will give the butterfly chicken effect.

Cajun rub:

Mix 1/2 tbsp of Cajun seasoning, salt to taste, paprika to taste, ¼-1/2 tsp of garlic powder, 1/4 tsp of pimento and 1/2 -1 tsp of dried parsley.