With only 4 ingredients, this Keto Whole Roasted Cajun Chicken is incredibly simple to make, but so flavorful that it will taste like you spent all day in the kitchen.
The best whole roasted cajun chicken recipe
This is seriously the best whole roasted chicken recipe. With only four ingredients, it is ridiculously simple, and incredibly flavorful. To create a moist and juicy, perfectly spiced roasted chicken, I used injectable cajun butter.
I gently separated the skin from the breast, without puncturing or removing it and packed some of the cajun seasoning between the skin and the breast, for maximum flavor. I injected the creole butter into the breasts, thighs and wings to create the most tender and juicy roasted chicken ever. Seriously, it doesn't get much easier than this.
How do you roast a whole chicken and how long does it take?
Roasting a whole chicken is a lot easier than you think. You really don't need any special pans or equipment; you can cook it in a large roasting pan with a raised rack, or you can cook it in a large casserole dish. Some people even prop it up on a beer can to make beer can chicken. Another way to cook a whole chicken is to use a large oven proof skillet, or even on a rimmed baking sheet. There is really no one way that is better than the other. For me, it isn't so much about the method as it is about getting a really crispy skin. For that, I recommend basting the liquid over top every 10 minutes for the last half of the roasting time.
- 2 ½ to 3 pounds: Roast at 400° for 1 hour
- 3 to 3 ½ pounds: Roast at 400° for 1 hour to 1 ½ hours
- 3 ½ to 4 pounds: Roast at 400° for 1 ½ hours to 1 ¾ hours
- 4 ½ to 5 pounds: Roast at 400° for 1 ¾ hours to 2 hours
What should I serve with this easy whole roasted chicken recipe?
Honestly, you can serve it with just about anything. It's really versatile. But here are a few of my favorite keto side dishes to serve alongside this whole roasted cajun chicken:
- Keto Cajun Cauliflower Rice
- Cheesy Garlic Creamed Spinach
- Keto Cauliflower Au Gratin
- Roasted Brussels Sprouts with Garlic Parmesan Cream Sauce
- Paprika Roasted Radishes and Onions
- Buttery Cauliflower Rice Pilaf