We’ve been trying to find come up with quick recipes that are full of flavor, but still on the healthier side. I work in a restaurant during the day and it’s so hard to resist eating all of the unhealthy food in the kitchen. Knowing in the back of my mind that I’m going to have a delicious, healthy meal to cook at home helps me resist those urges.
This cajun roasted chicken is falling apart tender and has a fantastic kick. We love southern food and this recipe feels like comfort food, but without the guilt.
I used to feel pretty intimidating when attempting to cook whole chickens, but with a little practice, it can be a thoughtless dinner that will impress your entire household. It’s also a really great dish for dinner parties! Let’s get started!
Cajun Style Roasted Chicken and Vegetables
This whole chicken is full of flavor and has a kick!
- 1 whole chicken 5 lbs
- 1/4 cup butter
- 1/4 cup olive oil
- 2 tsp cajun seasoning
- 2 tsp garlic powder
- 1 small lemon
- 1 small onion
- 1 tsp red pepper flakes
- 1 tsp cayenne pepper
- 2 golden potatoes
- 2 broccoli crowns
Preheat the oven to 400 degrees F.
Remove the chicken giblets from the inside of the chicken. We buy the Perdue brand and they put the giblets in a neat little bag. It makes it super easy!
Grease a large casserole dish with olive oil.
Pat your chicken dry and put it inside the dish.
Put the butter in a small boil and melt it in the microwave. Add olive oil, garlic powder, cayenne, cajun seasoning, and red pepper flakes. Mix well.
With a brush, brush the buttery sauce on the chicken skin - both top and bottom. Lift the skin and brush underneath it as well.
Brush the inside of your chicken with the buttery sauce. Cut your onion into large chunks. Cut the lemon into large wedges. Stuff your chicken with the lemon and onion. Feel free to add a dash of your seasoning into the inside of the chicken.
Put into the oven for 90 minutes. Flip once at 35 minutes and one more time at 70 minutes.
While the chicken is in the oven, begin boiling two pots of water.
Chop up potatoes into large chunks.
Chop broccoli into large pieces.
Boil the potatoes for 4-5 minutes or until mostly soft.
Boil the broccoli for 4-5 minutes or until tender.
At the 70 minute mark, add vegetables to the chicken pan and brush with left over butter sauce.
Serve and enjoy!