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roasted cajun chicken on a cutting board
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5 from 5 votes

Roasted Cajun Chicken

Brining the chicken ahead of time infuses it with incredible flavor! Check out this Roasted Cajun Chicken today!
Prep Time8 hrs
Cook Time1 hr 20 mins
Total Time9 hrs 20 mins
Course: Keto Dinner Recipes, Main Course
Cuisine: American
Keyword: cajun, cajun recipes, chicken, roasted chicken
Servings: 6 servings
Calories: 396kcal
Author: Chef Jenn


  • 4 pound whole chicken
  • 1/4 cup butter softened

For the brine:

For the dry rub:


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!


Serving: 1sixth of the whole | Calories: 396kcal | Carbohydrates: 3g | Protein: 28g | Fat: 30g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 4844mg | Potassium: 359mg | Fiber: 2g | Sugar: 1g | Vitamin A: 942IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 3mg | Net Carbohydrates: 1g