This juicy roast is a perfect Sunday dinner for the whole family to enjoy! It’s packed with taste and is sure to be a crowd-pleaser!
No need for extra fluff…let’s get right into the recipe!
Ingredients you’ll need for the rub:
Ingredients for the brine:
For the brine, after you combine all of the ingredients you’ll want to place the chicken in the mixture and let it soak for 8-12 hours.
For the rub, you’ll want to mix all the spices and then rub them all over the chicken.
After cooking, slice up and enjoy!
Doesn’t this look delicious!
Check out the recipe below!
Whole Cajun Roast Chicken
Flavorful and juicy perfection!
5-6 lb. Whole Chicken
¼ Cup Butter (room temperature)
3 Tbsp Coarse Salt
3 Tbsp Brown Sugar
2 tsp Smoked Paprika
2 tsp Dried Oregano
2 tsp Ground Red Pepper
1 tsp Garlic Powder
Water to cover the Chicken
Cajun Rub* (Or your favorite Cajun Seasoning)
¼ Cup Coarse Salt
2 Tbsp Chili Powder
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
½ tsp Cumin
1 tsp Cayenne Pepper
1 Tbsp Dried Thyme
1 Tbsp Dried Basil
1 Tbsp Dried Oregano
1 Tbsp Dried Cilantro
¼ tsp White Pepper
2 tsp Black Pepper
Combine all ingredients into 1 Cup of warm water; stir to dissolve.
Clean the chicken and remove the innards; Place the bird into a bowl or a large zip lock bag. Cover the bird with the brine, add enough water to cover the bird completely.
Allow to brine 8-12 hours.
Combine all ingredients; mix well.
Pull the chicken from the brine and rinse it off 1 hour prior to cooking; you want it to be room temperature. Place the chicken on a rack in a roasting pan.
Preheat the oven to 425° F.
Combine the Softened butter with ¼ of the Cajun Rub; rub it all over the bird.
Roast the chicken at 425° F for 20 minutes, then reduce the heat to 350° F for an additional 20 minutes per pound. Bake the chicken to an internal temperature of 165° F at the thighs.
Remove from the oven and cover loosely with foil for 10-15 minutes to allow the juices to redistribute throughout the meat.
Slice and enjoy!