Cajun Roasted Chicken

Cajun Roasted Chicken combines roasted chicken, Cajun seasoning, Andouille sausage, potatoes, peppers, and garlic in one hearty oven meal. It's ideal for Cajun comfort food, Sunday dinners, and roasted chicken recipes. The vegetables roast beneath the chicken while the seasoned butter helps keep the meat juicy and flavorful.

Serve with an Arugula Salad with Lemon Vinaigrette and Old Fashioned Skillet Cornbread for a Southern touch.

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.

Key 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 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 over the vegetables and roast at 425°F (220°C) for 20 minutes. Reduce the oven temperature to 400°F (204°C) and cook for 45 minutes.

Add the Andouille sausage and continue roasting for 20-45 minutes, or until the chicken reaches 160°F (71°C). Tent loosely with foil if browning too quickly and baste every 20 minutes to keep the skin golden and crisp.

Let the chicken rest for 10-15 minutes before carving. Serve with the roasted vegetables and sausage.

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.

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📖 Recipe

Cajun Roasted Chicken

Jami Powell

Cajun Roasted Chicken combines roasted chicken, Cajun seasoning, Andouille sausage, potatoes, peppers, and garlic in one hearty oven meal. It's ideal for Cajun comfort food, Sunday dinners, and roasted chicken recipes. The vegetables roast beneath the chicken while the seasoned butter helps keep the meat juicy and flavorful.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 15 minutes mins

1x2x3x

Course Main Course

Cuisine Cajun

Servings 6

Calories 916 kcal

Equipment

• ▢
  Roasting pan
• ▢
  Meat thermometer
• ▢
  Cutting board
• ▢
  Sharp Knife
• ▢
  Mixing bowls

Ingredients

  

1x2x3x

• ▢ 1 whole chicken about 6 lbs
• ▢ ¼ cup extra virgin olive oil divided
• ▢ 1½ tablespoons kosher salt divided
• ▢ 1½ teaspoons black pepper divided
• ▢ 2 tablespoons Cajun seasoning divided
• ▢ 1½ 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 to 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
• ▢ 1½ 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

Cooking Notes

Roasting at a higher temperature first helps crisp the skin before lowering the heat for even cooking. Basting occasionally keeps the chicken moist while adding flavor to the vegetables underneath.

Tips for Best Results:

• Pat the chicken completely dry before seasoning.
• Apply the butter mixture underneath the skin when possible.
• Use a meat thermometer for accurate doneness.
• Let the chicken rest before carving.

How to Know It’s Ready:

The chicken should reach 165°F internally, while the skin looks browned and crisp around the edges.

Nutrition

Calories: 916kcalCarbohydrates: 55gProtein: 42gFat: 58gSaturated Fat: 20gPolyunsaturated Fat: 9gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 178mgSodium: 1.985mgPotassium: 1.823mgFiber: 8gSugar: 10gVitamin A: 3.071IUVitamin C: 96mgCalcium: 78mgIron: 5mg

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