One Pot Easy Cajun Whole Roasted Chicken Recipe
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
1 hr 5 mins
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Additional Time
15 mins
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Total Time
1 hr 25 mins
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Servings
6 people
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Calories
347 kcal
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Course
Main Course
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Cuisine
American
One Pot Easy Cajun Whole Roasted Chicken Recipe
Description
One Pot Easy Cajun Whole Roasted Chicken Recipe involves a thorough brining process that seasons the chicken deeply, helping it stay juicy during roasting. After brining, the chicken is patted dry and rubbed inside and out with a blend of butter and Cajun spices, which forms a flavorful crust. The stuffing of sliced onion, lemon, and garlic in the cavity infuses the chicken with aromatic notes as it roasts. Roasting covered in a Dutch oven with chicken stock adds moisture and allows occasional basting to enhance tenderness. Removing the lid towards the end lets the skin brown, finishing the chicken with a balance of moist meat and crispy skin.
The combination of herbs and spices provides a moderately spicy and savory profile typical of Cajun cooking, while the butter adds richness. This chicken can be served as a main dish accompanied by side vegetables or grains that soak up the flavorful pan juices.
Ingredients
- 8 cups water warm
- ⅓ cup sugar
- ⅓ cup salt fine sea salt
- ¾ cup soy sauce
- ¼ cup olive oil
- 1 chicken 3-4 pounds, whole
- 1 tsp salt
- 1 tbsp cayenne pepper
- 2 tsp garlic powder
- ½ tsp thyme
- ½ tsp rosemary
- 2 tbsp butter
- 1 onion sliced
- 1 lemon sliced
- ¼ cup garlic cloves
- 14 oz chicken stock
Instructions
- In a large bowl or container with a lid, add water, sugar, soy sauce, salt, and olive oil.
- Mix well and stir to dissolve.
- Add chicken and cover with ice, place lid or plastic wrap over chicken. Place in refrigerator or keep adding ice to keep chicken cold as it brines.
- Brine chicken for at least 6 hours and up to overnight.
- Preheat oven to 350 degrees.
- Remove chicken from brine and pat dry thoroughly.
- Mix butter and remaining herbs and spices and rub generously all over outside and inside of chicken.
- If injecting chicken with cajun butter, melt butter and spices and inject throughout chicken.
- Stuff onion, lemon, and garlic into chicken cavity. Truss if desired.
- Place chicken in dutch oven and place stock in bottom. Cover with lid.
- Roast chicken at 350 degrees for about an hour with lid on. Baste occasionally with chicken stock.
- Remove lid from dutch oven and cook the rest of the 30 (+/-) minutes until an internal temperature reads 160 degrees.
- If chicken skin is not crisp enough, place under broiler the last 5-10 minutes on high (watching carefully to prevent burning) until skin gets crispy and golden brown.
- Remove chicken from dutch oven and place on cooling rack, tent with foil and let rest for 15 minutes to lock in the juices.
- Carve and serve - enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 347kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 75mg | 25% |
| Sodium | 6443mg | 268% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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