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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.
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Course: Main Course
Keyword: chicken, roast
Prep Time: 1 hour 5 minutes
Cook Time: 1 hour 10 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.