With flavor infused through every bite of this amazing keto Roasted Cajun Chicken, you can count on a delicious meal! Use whole chicken or chicken quarters to make this flavor-packed chicken dish tonight! Read on and I, Chef Jenn, will show you all my tips and tricks to make this dish turn out amazing every time!
There’s something so satisfying about putting a whole roasted chicken on the table, and this keto roasted chicken is no exception! That golden brown skin is irresistible, and because it is brined, the meat is succulent, juicy, and flavored through and through.
What You Need To Make Keto Cajun Chicken
- A bowl large enough to easily hold the chicken and liquid but still fit in the fridge
- A roasting pan
- A big ole whole chicken (about 4-5 pounds) or a similar weight of chicken leg quarters
- Ingredients for the brine: salt, brown sugar substitute, paprika, oregano, cayenne, garlic powder
- Ingredients for the dry rub: salt, chili powder, onion powder, cumin, cayenne, thyme, basil, oregano, pepper
How to Make Keto Roasted Cajun Chicken
- Mix the salt, brown sugar substitute (I use So Nourished!), paprika, oregano, cayenne and garlic powder in water.
- Clean the chicken and submerge it in the brine in a large bowl and refrigerate for about 8 hours or overnight.
- Remove the chicken from the brine and pat it dry with paper towels.
- Combine the dry rub ingredients and mix it with softened butter, and liberally spread the mixture all over the chicken.
- Pop the chicken into a roasting pan and roast until perfect!
Chef Jenn’s Tips for Making Cajun Roasted Chicken
- Remove the chicken from the brine an hour ahead of baking so it has time to come to room temperature. It’ll cook more evenly this way.
- Tweak the spices to suit your own preferences! Love the heat? Add a bit more cayenne or smoky chipotle powder.
- Use the broiler to put a final crispy brown on your chicken for even more flavor!
What To Serve With This Keto Cajun Recipe
There’s sooo much flavor in this keto chicken dish so you want sides that don’t try to steal its thunder. Opt for easy picks like Mashed Turnips or a simple side salad topped with this amazing Ranch Dressing.
Is This Cajun Chicken Recipe Freezer Friendly?
Yes, you can freeze it, but be warned, the chicken skin won’t be crispy after thawing.
To freeze this dish, cool the chicken down completely and then freeze it for up to three months.
To eat, let it thaw and then enjoy it cold on a salad or warm it covered (so it doesn’t dry out) in the oven at 325-F. You can crisp the skin again under the broiler.
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.
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Step By Step Process
Roasted Cajun Chicken
- 4 pound whole chicken
- 1/4 cup butter softened
For the brine:
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!
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.
Chef Jenn’s Favorites
I’m always in love with new recipes, and at the time of posting this one, the following are some of my favorites:
- This beefy vegetable soup
- A hearty Southern-inspired casserole
- This Instant Pot sauerkraut dish with sausage
- More sausage in this meaty cheesy family favorite
- And for breakfast, a delish hash.
Need help counting carbs? Check out this handy carb calculator!