Description
Flavorful one-pan meal with Cajun-spiced roasted chicken and tender vegetables.
Ingredients
Scale
- 1 whole chicken (about 4–5 lbs)
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1 lemon, quartered
- 1 yellow onion, quartered
- 4 cloves garlic, smashed
- 1 lb baby potatoes, halved or quartered if large
- 1 lb carrots, peeled and chopped into 1-inch pieces
- 1 bell pepper (any color), chopped into 1-inch pieces
- 2 tbsp butter, melted
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat: Preheat your oven to 400°F (200°C).
- Prepare Chicken: Remove the chicken from its packaging and pat it dry thoroughly with paper towels.
- Seasoning Mix: In a small bowl, combine the Cajun seasoning, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, and cayenne pepper (if using).
- Loosen Skin: Gently slide your fingers under the skin of the chicken breast, starting from the cavity opening. Be careful not to tear the skin.
- Spice Under Skin: Rub about half of the spice mixture under the skin of the chicken breast, thighs, and drumsticks.
- Spice Outside: Rub the remaining spice mixture all over the outside of the chicken, ensuring it’s evenly coated.
- Stuff Cavity: Place the lemon quarters, onion quarters, and smashed garlic cloves inside the cavity of the chicken.
- Truss (Optional): Truss the chicken with kitchen twine.
- Prepare Vegetables: Wash and chop the baby potatoes, carrots, and bell pepper into roughly equal-sized pieces.
- Toss Vegetables: In a large bowl, toss the potatoes, carrots, and bell pepper with the olive oil. Season generously with salt and pepper. You can also add a pinch of the Cajun seasoning if you like.
- Arrange Vegetables: Spread the seasoned vegetables evenly in the bottom of a large roasting pan.
- Place Chicken: Carefully place the seasoned chicken on top of the bed of vegetables in the roasting pan.
- Roast: Place the roasting pan in the preheated oven and roast for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh.
- Baste (Optional): About halfway through the cooking time (after about 45 minutes), you can baste the chicken with the melted butter.
- Check Temperature: Use a meat thermometer to check the internal temperature of the chicken.
- Rest: Once the chicken is cooked through, remove it from the oven and let it rest for at least 15 minutes before carving. Cover the chicken loosely with foil while it rests.
- Carve: After the chicken has rested, carve it into serving pieces.
- Serve: Arrange the carved chicken pieces on a platter along with the roasted vegetables.
- Garnish: Garnish with fresh chopped parsley and serve immediately.
Notes
- Patting the chicken dry is essential for crispy skin.
- Be generous with the Cajun seasoning.
- Resting the chicken is crucial for a juicy and flavorful result.
- Adjust the spice level to your liking by reducing or omitting the cayenne pepper.
- Use a meat thermometer to ensure the chicken is cooked through.
- Feel free to add other vegetables to the roasting pan.
- You can prepare the chicken and vegetables ahead of time and store them in the refrigerator until you’re ready to roast.
- Prep Time: 20 minutes
- Cook Time: 75 minutes