Cajun Roasted Chicken with Andouille Sausage and Potatoes

5 from 1 vote

Cajun Roasted Chicken with Andouille Sausage and Potatoes

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.

Prep Time30

Cook Time1 45

Total Time2 15

Course: Main Course

Cuisine: Cajun

Servings:

Calories: 916kcal

Author: Jami Powell

Equipment

Roasting pan
Meat thermometer
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.

Notes

Storage Store leftover cajun roasted chicken with vegetables in an airtight container for up to 3 days.

Freeze Freeze in individual portions for up to 3 months.

Reheat Reheat leftovers in the oven at 350°F (175°C) for about 15 minutes or until heated through.

Substitutions

Andouille Sausage: Use kielbasa if you prefer.
Potatoes: Sweet potatoes can be used for a different texture and flavor.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition