There is something genuinely satisfying about putting a whole roasted chicken on the table. Keto roasted Cajun chicken has that golden brown, irresistible skin, and because it is brined, the meat is succulent and flavored all the way through.
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This needs some real planning ahead, the brine alone takes 8 hours or overnight, but the flavor payoff is worth it.
Chef Jenn’s Take on Roasted Cajun Chicken
Remove the chicken from the brine about an hour before roasting, so it has time to come to room temperature, it cooks more evenly that way.
Pat the chicken very dry after brining, then mix the dry rub spices with softened butter and rub it all over, both inside the cavity and outside on the skin. Roast on a rack starting at 425 degrees for 15 minutes, then drop the temperature to 350 degrees and continue roasting about 20 minutes per pound, or until the thighs reach 165 degrees. Let it rest 10 to 15 minutes before carving, do not skip that step. Use the broiler at the very end for a final crispy, brown finish.
Add more cayenne or smoky chipotle powder if you like more heat, adjust the spices to your own taste. Cajun seasoning is really just a blend of spices plus a bit of sugar, brown sugar, paprika, cayenne, thyme, onion powder, chili powder, oregano, salt, and pepper.
One honest note on freezing: the skin will not stay crispy after thawing, though a few minutes under the broiler helps bring some of that crispness back.
What You’ll Love About Roasted Cajun Chicken
- Great for meal prep, since it makes plenty for leftovers too.
- Golden brown, irresistible skin, with flavor all the way through.
- A genuine set-the-table occasion, whole roasted chicken done right.
Ingredients
- Whole chicken – About 4 pounds. Chicken leg quarters work as a substitute in a similar total weight.
- Butter – Softened, mixed with the dry rub.
For the brine:
- Coarse salt – Kosher or another coarse variety if you have it.
- Brown sugar substitute – Your preferred brand.
- Smoked hot paprika, dried oregano, cayenne, and garlic powder – Standard pantry staples.
For the dry rub:
- Coarse salt
- Chili powder
- Onion powder
- Garlic powder
- Cumin
- Cayenne
- Dried thyme
- Dried basil
- Dried oregano
- Pepper
- Roasted garlic powder
- Dried marjoram – Optional.
How to Make Roasted Cajun Chicken
Scroll down for the full recipe card with exact measurements and printable instructions.
Combine the salt, brown sugar substitute, paprika, oregano, cayenne, and garlic powder with about 1 cup of water to make the brine.
Clean the chicken and remove the innards if needed. Add it to the brine, topping off with more water as needed to submerge it. Refrigerate for about 8 hours or overnight.
About an hour before roasting, remove the chicken from the brine and pat it very dry. Combine the dry rub ingredients in a small bowl, then mix with the softened butter.
Rub the butter mixture all over the inside and outside of the chicken. Place the chicken on a rack in a roasting pan. Roast at 425°F for 15 minutes, then reduce the heat to 350°F and continue roasting for about 20 minutes per pound, or until the internal temperature at the thighs reaches 165°F.
Remove from the oven and let rest for 10 to 15 minutes before carving.
Make It A Meal
Keep the sides simple, this chicken already carries plenty of flavor. Mashed Turnips or a simple side salad topped with Ranch Dressing both work well.
For more chicken dinners, Oven Roasted Peruvian Chicken and Chicken Florentine are both worth adding to the rotation.
Storage
This freezes well, though the skin will not stay crispy after thawing. Cool the chicken completely, then freeze for up to 3 months. Enjoy it cold on a salad once thawed, or reheat covered in a 325°F oven so it does not dry out, crisping the skin again under the broiler.
Frequently Asked Questions
Cajun seasoning is a blend of spices and a wee bit of sugar! Everyone has their own recipe, but I like a blend of brown sugar, paprika, cayenne (for a bit of heat), thyme, onion powder, chili powder, and oregano, along with salt and pepper of course.
Chicken can be roasted two ways – either low and slow in an oven or start out at a higher temperature and then drop the heat and cook it low and slow. I like both methods.
Cajun seasoning is a herby blend with a touch of sweetness and smokiness. It is a lovely flavor combination and is hugely versatile.
Add Preferred SourceRoasted Cajun Chicken
Ingredients
- 4 pound whole chicken
- 1/4 cup butter softened
For the brine:
- 3 tablespoons salt coarse salt if you have it
- 3 tablespoons So Nourished brown sugar
- 2 teaspoon smoked hot paprika
- 2 teaspoon dried oregano
- 2 teaspoon cayenne powder
- 1 teaspoon garlic powder
- water to cover the chicken
For the dry rub:
- 1 tablespoon coarse salt like kosher salt
- 1 tablespoon chili powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1 teaspoon pepper
- 1/2 teaspoon roasted garlic powder
- 1 tablespoon dried marjoram optional
Instructions
To make the brine:
- Combine the salt, So Nourished brown sugar, paprika, oregano, cayenne, and garlic powder with about 1 cup of water.
To make the rub:
- Combine all rub ingredients in a small bowl. Set aside until ready to roast the chicken.
To make the chicken:
- Clean the chicken and remove the innards if necessary.
- Add the chicken to the brine and top off the bowl with water as needed to submerge the chicken. Refrigerate for about 8 hours or overnight.
- Remove the chicken from the brine and pat it dry. Do this about an hour before roasting the bird.
- Pat the chicken dry with paper towels and mix the dry rub spice blend with the softened butter. Rub this mixture all over the inside and the outside of the chicken.
- Place the chicken on a rack in a roasting pan and preheat the oven to 425-F.
- Roast the chicken at 425F for about 15 minutes, then reduce the heat to 350F and continue to roast for 20 minutes per pound or until the internal temperature of the chicken reaches 165F at the thighs.
- Remove from the oven and let rest for 10-15 minutes before carving. Enjoy!
Notes
Recipe Card Tips
- Remove the chicken from the brine about an hour before roasting, so it comes to room temperature and cooks more evenly.
- Rub the seasoned butter both inside the cavity and outside on the skin, not just the surface.
- Use the broiler at the very end for a final crispy, golden finish on the skin.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
The rub sounds amazing, will be making this delicious chicken very soon.
You can tell this is absolutely loaded with flavour! What a delicious way to prep chicken 🙂
Your brine and cajun rub both sound so flavorful. This chicken must taste amazing! Can’t wait to try it.
The cajun flavors here make this chicken sing! (Uh, not, like literally, LOL.)
my husband is going to love this recipe. he’s looking to mix it up as his dieting has become a bit bland and this will definitely make him happy to eat healthy!