This Cajun Roasted Chicken with Andouille Sausage and Potatoes is not just any meal. One bite and you'll feel like you're strolling down Bourbon Street in the French Quarter of New Orleans.
Serve with an Arugula Salad with Lemon Vinaigrette and Old Fashioned Skillet Cornbread for a Southern touch.
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Cajun Roasted Chicken is a dish rooted in the culinary traditions of Louisiana. Combining the spicy kick of Cajun seasoning with andouille sausage and tender potatoes, this dish brings a taste of the South to your dinner table. Perfect for busy families, it’s a one-pan dish that simplifies meal prep and cleanup.
If you like this Creole and Cajun recipe, you may also love our Cajun Andouille Sausage and Shrimp Sheet Pan or Cajun Fried Chicken.
Why We Love This Recipe
- Bold Cajun Flavors: A perfect blend of spices that make the chicken burst with flavor.
- One-Pan Meal: Easy to clean up, making it ideal for busy weeknights.
- Hearty and Nutritious: Packed with protein and vegetables for a well-rounded meal.
- Family-Friendly: A hit with both kids and adults, great for family dinners.
Ingredients
- Chicken: Use a whole chicken for the best flavor. Ensure it’s fresh and pat it dry before seasoning.
- Andouille Sausage: Adds a smoky, spicy element to the dish. Slice it into rounds for even cooking.
- Potatoes: Red-skinned potatoes work well. Cut them into quarters so they cook evenly with the chicken.
- Bell Peppers: Use a mix of colors for a vibrant dish.
- Red Onion: Adds sweetness and depth of flavor.
- Corn: Fresh ears of corn cut into pieces add a touch of sweetness.
- Celery: Adds a subtle crunch to the vegetable mix.
- Garlic: Fresh garlic heads split in half for roasting.
- Thyme: Fresh thyme sprigs enhance the dish's aroma.
- Olive Oil: Helps the spices adhere to the chicken and ensures a crispy skin.
- Lemons: Adds a bright, citrusy flavor.
- Chicken Broth or White Wine: For extra basting liquid.
- Butter Topping: A mix of softened butter, blackening seasoning, garlic powder, and lemon zest for extra flavor.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Andouille Sausage: Use kielbasa sausage for a similar smoky flavor.
- Potatoes: Sweet potatoes can be used for a different texture and flavor.
- Spice Level: Increase or decrease the cayenne pepper in the Cajun seasoning to adjust the heat.
How to Make Easy Cajun Roasted Chicken with Andouille Sausage
STEP TWO: Prepare the Chicken
Preheat oven to 425°F (220°C). Rinse the chicken and pat dry. Rub with 2 tablespoon olive oil, then season with ¾ tablespoon salt, ¾ teaspoon black pepper, and half the Cajun seasoning. Stuff with one sliced lemon, one garlic half, and ¾ of the thyme sprigs.
STEP TWO: Prepare Vegetables and Sausage
In a large roasting pan, combine the vegetables and the remaining split whole heads of garlic. Drizzle with olive oil and season.
Add the slices of the second lemon and the remaining thyme sprigs over the vegetables. Toss to coat the vegetables evenly. Set aside the pre-cooked Andouille sausage for later.
STEP THREE: Prepare Blackened Butter for the Chicken
In a small bowl, mix together the softened butter, blackening seasoning, garlic powder, and lemon zest. Chill the mixture in the refrigerator for about 10-15 minutes if needed.
Carefully separate the skin from the breast and thighs of the chicken and apply the chilled butter mixture directly onto the meat under the skin and on top of the breast.
STEP FOUR: Roast Chicken and Vegetables
Place the chicken on a rack positioned over the roasting pan, ensuring it sits above the vegetables. Roast in the preheated oven at 425°F (220°C) for 20 minutes. Reduce the temperature to 400°F (204°C) and continue cooking for approximately 45 minutes.
Add the pre-cooked Andouille sausage to the roasting pan and continue cooking for an additional 20 to 45 minutes, or until the chicken's internal temperature reaches 160°F (71°C). If the chicken browns too quickly, loosely tent it with foil. Every 20 minutes, baste the chicken with the butter mixture (or add the optional liquid) to maintain a crispy, golden skin.
Remove the chicken from the oven and let it rest for 10 to 15 minutes, during which the internal temperature will rise to 165°F (74°C) before carving. Serve with roasted vegetables and sausage.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Pat the chicken dry so the skin gets crispy.
✔️ DO Use fresh ingredients to enhance the flavor and stir vegetables halfway through for even cooking.
Storage
Store leftovers in an airtight container for up to 3 days. Freeze in individual portions for up to 3 months. Reheat leftovers in the oven at 350°F (175°C) for about 15 minutes or until heated through.
Recipe FAQs
To keep your Cajun roasted chicken moist, baste it with its own juices or a bit of chicken broth every 20-30 minutes while it cooks. Do not overcook the chicken by using a meat thermometer to check for doneness at 165°F (74°C).
Cajun roasted chicken pairs well with a variety of sides such as cornbread, steamed green beans, a fresh green salad, or rice. You can also serve it with other Southern-inspired dishes like coleslaw or mac and cheese for a complete meal.
For the best flavor, use authentic smoked andouille sausage made with pork. Look for high-quality sausages that are well-seasoned.
Yes, andouille sausage can be spicy. It typically contains a blend of seasonings and spices, including cayenne pepper, which gives it a distinctive heat. However, the level of spiciness can vary depending on the brand and recipe.
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📖 Recipe
Cajun Roasted Chicken with Andouille Sausage and Potatoes
Equipment
- Roasting pan
- Cutting board
- Sharp Knife
- Mixing bowls
Ingredients
- 1 whole chicken about 6 lbs
- ¼ cup extra virgin olive oil divided
- 1.5 tablespoons kosher salt divided
- 1.5 teaspoons black pepper divided
- 2 tablespoons Cajun seasoning divided
- 1.5 teaspoons garlic powder divided
- 2 lemons sliced (one for inside the chicken, one for vegetables)
- 2 whole heads of garlic split in half
- 2 bell peppers cut into large chunks
- 1 large red onion cut into wedges
- 6-8 red-skinned potatoes cut into quarters
- 3 ears of corn cut into 2-inch pieces
- 3 celery stalks cut into large chunks
- 13 ounces pre-cooked Andouille sausage cut into 2-inch slices
- 1 bundle of thyme sprigs ¾ for inside the chicken, ¼ for vegetables
- 1 cup chicken broth or white wine for extra basting liquid
Blackened Butter Topping
- 6 tablespoons unsalted butter softened
- 1 tablespoon blackening seasoning
- 1.5 teaspoons garlic powder
- ½ teaspoon lemon zest
Instructions
- Preheat oven to 425°F (220°C). Rinse the chicken and pat dry. Rub with 2 tablespoon olive oil, then season with ¾ tablespoon salt, ¾ teaspoon black pepper, and half the Cajun seasoning. Stuff with one sliced lemon, one garlic half, and ¾ of the thyme sprigs.
- In a large roasting pan, combine bell peppers, red onion, potatoes, corn, celery, and remaining garlic halves. Drizzle with remaining 2 tablespoon olive oil and season with remaining salt, pepper, and Cajun seasoning. Add the second sliced lemon and remaining thyme. Toss to coat.
- Mix softened butter, blackening seasoning, garlic powder, and lemon zest. Chill if needed. Separate the chicken skin from the meat and apply butter mixture under the skin and over the breast.
- Place chicken on a rack over the vegetables. Roast at 425°F (220°C) for 20 minutes, then reduce to 400°F (204°C) and cook for 45 minutes. Add Andouille sausage and continue cooking for 20-45 minutes until the chicken reaches 160°F (71°C). Insert the thermometer into the thickest part of the breast or thigh, avoiding the bone, for an accurate reading. Tent with foil if browning too quickly and baste every 20 minutes with the added liquid.
- Remove from oven and rest for 10-15 minutes. Internal temperature should reach 165°F (74°C) before carving. Serve with roasted vegetables and sausage.
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Notes
- Andouille Sausage: Use kielbasa if you prefer.
- Potatoes: Sweet potatoes can be used for a different texture and flavor.
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