Simple and Delicious Roast Chicken-Cajun French Recipe

This Simple and Delicious Roast Chicken-Cajun French Recipe is juicy and full of flavor! Tender, seasoned chicken is laid on top of carrots, potatoes, and onions and roasted in a hot oven until the skin becomes crispy and the meat is perfectly moist. It is the perfect main course for when you want to make an impression for a special Sunday lunch but need a more “hands-off” approach. (The oven does the work for you.)

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Honestly, I have never made an entire roasted chicken at home before. Roast Chicken recipes always seemed time consuming and intimidating. I’ve always wanted to, I’ve just never taken that step and committed, and I can tell you why. The first reason is because my husband is very particular about chicken. He is one of the few people that I know who prefers to have his chicken on the dryer side. (As if white meat needed any more drying out!)

He claims that moist and juicy chicken is slimy. CRAZY, RIGHT?!

Anyway… I thought that the roasted chicken recipe wasn’t going to be super crispy, and I was worried that he wouldn’t like it. (Although I would like to add that the crispy skinned chicken in this recipe is both delicious and surprising!)

The other reason that I was worried is because of the other picky eaters in my house, my kiddos. Again, texture is an issue. They are bigger fans of fried chicken instead of rotisserie chicken, roasted chicken, etc… so, I really didn’t want to be stuck with an entire chicken that nobody in my house would eat. (Food waste is a big deal to me.)

But something surprising happened at the Thompson home. They all LOVED it! Even my super picky husband said that it was good. (And that’s high praise coming from him.) The chicken turned out super flavorful, and perfectly moist, with a super crisp skin and the most delicious scent filled my home. I don’t think I could have had a better outcome in a million years, especially for the first time!

(That’s how I know you can make this recipe too!)

I know it looks fancy and seems intimidating, but it’s not. I promise. And I will tell you and show you exactly how to do it step by step. 

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I love this Simple and Delicious Roast Chicken-Cajun French Recipe for a multitude of reasons:

• I love this recipe for a multitude of reasons.
• First of all, the entire process is super simple, and it uses simple ingredients. You really can’t mess it up. Just chop vegetables, season everything, and throw it into the oven. 
• Second of all, it’s like a culinary rite of passage. Almost like boiling or frying the perfect egg. If you can do this… you can most certainly cook! (HA)

I know that’s not a real thing, but the pressure is there.

** I heard of a restaurant before where the test to cook for them was to cook the perfect fried egg to the customer’s liking. (Over easy, hard, lacy, etc…) It’s actually quite a challenge and tests your culinary abilities in a way that nothing else can. So yeah, this roasted chicken goes into the categories of things that you should master pretty quickly to be taken seriously in the culinary world. (Not that it matters much when cooking at home) But this recipe is an easy way to build your “skillful” reputation in the kitchen.

• Thirdly, you can choose whatever root vegetables you would like. I chose the traditional carrots, onions, and potatoes but make it your own! (more on that below in the variation section)
• Lastly, the end result is not only tasty but beautiful! It just looks so fancy on the dinner table, and it gives off the impression that you have been working all day in the kitchen, when in fact the opposite is true.

(But don’t tell anyone that… let it be your secret!)

• And for even more reference into that way of thinking, many moons ago I bought the book, “The Art of French Cooking” by Julia Child in hopes that I would cook my way through that book. It didn’t happen way back then… but I’m not saying that it’s off the table for the future!

So, what makes this Simple and Delicious Roast Chicken-Cajun French Recipe both French and Cajun?

• Well, the butter, lemon, and garlic are all associated with a simple French Roast Chicken Recipe. Using French herbs like Herbs de Provence is also a sure-fire way to make this SUPER FRENCH. (But I opted to not use that famous blend.) Instead, I used my own blend of seasonings, which do overlap with some of the flavors of Herbs de Provence. For example, we both use Thyme, Rosemary, Basil, and Oregano. But I leave out the tarragon, marjoram, and bay leaf.

All about Herbs de Provence!

• The Cajun aspect of this recipe is using the Tony Chachere’s Cajun seasoning instead of just salt. It adds a nice little kick in the background and includes even more garlic and onion flavor. If you want to up the spice even more, cayenne pepper would be the way to go. This spicy ingredient is used in almost ALL Cajun cooking to get that signature hotness and doesn’t alter the flavor of the dish other than the heat level. (In my opinion.)

Let’s Learn all about Poulet Roti – Best Roasted Chicken (French Style)

Tips for a Simple and Delicious Roast Chicken – Cajun French Recipe:

• Use a meat thermometer. It is a lifesaver in my opinion and will keep you from making two mistakes.
  • 1. Overcooking your roasted chicken and having it turn out super dry. (Temperature above 165 degrees.)
  • 2. Undercooking your chicken and risk getting yourself or others really sick. (Temperature below 165 degrees.)
• Don’t skip the step of drying the chicken with paper towels. This is going to ensure that the skin gets super crispy.
• Don’t just season the outside of the chicken. You need to rub the butter and seasonings in between the meat of the chicken and the skin. This way the actual meat of the chicken has a great flavor and not just the skin. 

Make a Simple and Delicious Roast Chicken – Cajun French Recipe with me on YouTube!

Simple and Delicious Roast Chicken – Cajun French Recipe Ingredients:

For the Vegetables:

• 1 teaspoon lemon pepper seasoning
• 2 whole carrots peeled
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 4 red potatoes
• 1 medium yellow onion
• 1 tablespoon avocado oil
• 1/2 teaspoon dried thyme
• 1 teaspoon Tony’s Chachere’s Cajun Seasoning
• 1 teaspoon onion powder
• 1/2 teaspoon dried rosemary

For the herb butter/chicken:

• 1 teaspoon garlic powder
• 1 teaspoon lemon pepper seasoning
• 6 tablespoons butter softened (not melted)
• 1 teaspoon onion powder
• 1 teaspoon Tony’s Chachere’s Cajun Seasoning + 1 teaspoon for the outside of the chicken
• 3-4 lb. whole chicken (remove the organs)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon Italian seasoning
• 1 lemon cut in half

Simple and Delicious Roast Chicken – Cajun French Recipe Instructions: (Watching the YouTube video will help)

• First, preheat the oven to 450 degrees.
• Second, peel the carrots, cut them into halves, cut them again lengthwise, and place them into the baking dish.
• Third, chop the onion in half, cut each half into pieces, and place them into the baking dish.

• Next, Chop the red potatoes in half, cut each half into pieces, and place them into the baking dish.

• Then, pour the avocado oil and seasonings onto the vegetables and mix well with your hands until all of the vegetables are coated evenly and set aside.

• Take the whole chicken and place it onto a cutting board.
• Next, take some paper towels and pat the chicken completely dry.

• Then, take the 6 tablespoons of softened butter, add the seasonings, and mix well.

• To season the chicken, pull the skin up and slide your hand between the meat of the chicken and the skin. The skin will detach from the flesh and you will be able to rub the herb better into the meat. Do this until you’ve used most of the herb butter and until the chicken is coated completely underneath the skin on both sides.

• Next, take the remaining butter and rub it onto the outside of the chicken on all sides.
• Then, take the lemon and put the two halves inside of the chicken cavity.

• Sprinkle the outside of the chicken with one final teaspoon of Tony’s Chachere’s Cajun Seasoning.

• Afterwards, place the chicken, breast side up, on top of the seasoned vegetables and tuck the wings underneath.
• Then, Bake the chicken at 450 degrees for 15 minutes and then lower the oven temperature to 375 and roast for an additional hour or until the internal temperature of the chicken reaches 165 degrees. (This will depend on the size/lb. of your chicken)
• Finally, once your chicken has reached 165 degrees internally, remove it from the oven and let it rest for 20 minutes for the juices to redistribute before carving.

• Serve over rice with the pan juices (called drippings in the South!) drizzled over the chicken and enjoy!

Variations for a Simple and Delicious Roast Chicken – Cajun French Recipe:

• Add white wine (Pinot Noir) to the cooking juices from the bottom of the roasting pan and reduce by half once you are finished roasting the chicken and create a nice sauce to serve over the top of your chicken and vegetables. If you don’t like the flavor of that, use chicken stock.
• A squeeze of fresh lemon juice and lemon zest in the herbed butter would be delicious smeared all over the chicken for an extra acidic flavor.
• If you aren’t a fan of the Cajun seasoning Tony Chachere’s, feel free to just use kosher salt.
• Swap up the root vegetables for your favorites. For example, parsnips, radishes, sweet potato, and shallots would all be delicious in this dish!

Storage for a Simple and Delicious Roast Chicken – Cajun French Recipe:

• Store leftover chicken in an airtight container in the fridge for up to 3 days.

What are the Macros for a Simple and Delicious Roast Chicken – Cajun French Recipe?

Makes 1 serving (Nutritional information below is for 1 serving = 1 whole chicken 3lb.)

• Calories – 1429
• Protein –163 grams
• Carbs – 0 carbs (net)
• Fat – 81 grams

Check out some of my other fancy recipes!

Mini Louisiana Crab Cakes with Remoulade

Greek Lemon Butter Shrimp

Creamy Garlic Skillet Chicken

If you try this recipe and love it, please consider giving it 5 STARS.

Also, tag me on:

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• TikTok – @jessiesfoodfaithandfam

Simple and Delicious Roast Chicken – Cajun French Recipe

Jessie Thompson

This Simple and Delicious Roast Chicken-Cajun French Recipe is juicy and full of flavor! Tender, seasoned chicken is laid on top of carrots, potatoes, and onions and roasted in a hot oven until the skin becomes crispy and the meat is perfectly moist. It is the perfect dish for when you want to make an impression but need a more "hands-off" approach. (The oven does the work for you.)

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine Cajun, French

Servings 1 Chicken

Calories 1429 kcal

Equipment

• 1 roasting pan

Ingredients

  

For the Vegetables:

• 1 teaspoon lemon pepper seasoning
• 1 teaspoon Italian seasoning
• 2 whole carrots peeled
• 1 teaspoon garlic powder
• 1 medium yellow onion
• 4 red potatoes
• 1 tablespoon avocado oil
• 1 teaspoon Tony’s Chachere’s Cajun Seasoning
• 1/2 teaspoon dried thyme
• 1 teaspoon onion powder
• 1/2 teaspoon dried rosemary

For the herb butter/chicken:

• 3/4 lb. whole chicken remove the organs
• 6 tablespoons butter softened not melted
• 1 teaspoon lemon pepper seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Tony’s Chachere’s Cajun Seasoning + 1 teaspoon for the outside of the chicken
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon Italian seasoning
• 1 lemon cut in half

Instructions

 

• First, preheat the oven to 450 degrees.
• Second, peel the carrots, cut them into halves, cut them again lengthwise, and place them into the baking dish.
• Next, chop the onion in half, cut each half into pieces, and place them into the baking dish.
• Chop the red potatoes in half, cut each half into pieces, and place them into the baking dish.
• Pour the avocado oil and seasonings onto the vegetables and mix well with your hands until all of the vegetables are coated evenly and set aside.
• Take the whole chicken and place it onto a cutting board.
• Next, take some paper towels and pat the chicken completely dry.
• Then, take the 6 tablespoons of softened butter, add the seasonings, and mix well.
• To season the chicken, pull the skin up and slide your hand between the meat of the chicken and the skin. The skin will detach from the flesh and you will be able to rub the herb better into the meat. Do this until you’ve used most of the herb butter and until the chicken is coated completely underneath the skin on both sides.
• Next, take the remaining butter and rub it onto the outside of the chicken on all sides.
• Then, take the lemon and put the two halves into the cavity of the chicken.
• Sprinkle the outside of the chicken with one final teaspoon of Tony’s Chachere’s Cajun Seasoning.
• Place the chicken, breast side up, on top of the seasoned vegetables and tuck the wings underneath.
• Bake the chicken at 450 degrees for 15 minutes and then lower the oven temperature to 375 and roast for an additional hour or until the internal temperature of the chicken reaches 165 degrees. (This will depend on the size/lb. of your chicken)
• Finally, once your chicken has reached 165 degrees internally, remove it from the oven and let it rest for 20 minutes for the juices to redistribute before carving.
• Serve over rice with the pan drippings drizzled over the chicken and enjoy!

Video

Notes

What are the Macros for a Simple and Delicious Roast Chicken – Cajun French Recipe?

Makes 1 serving (Nutritional information below is for 1 serving = 1 whole chicken 3lb.)

Calories – 1429

Protein –163 grams

Carbs – 0 carbs (net)

Fat – 81 grams

Keyword Baked, French, Roasted