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.
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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 with the use of Tony Chachere’s, it is also incredibly flavorful. To create a moist and juicy, perfectly spiced roasted chicken, I used their Original Creole Seasoning and Injectable Creole Style Butter.
I gently separated the skin from the breast, without puncturing or removing it and packed some of the creole 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.
Who is Tony Chachere’s and what is their story?
From their site:
“Tony Chachere’s® Creole Foods began in 1972 as a retirement hobby for South Louisiana chef Tony Chachere. That year, he published Cajun Country Cookbook, fulfilling a lifelong dream to record the recipes of his beloved South Louisiana cuisine.
In the book, Tony included the recipe for his favorite homemade seasoning blend, and several recipes in the book used the seasoning. It was only a matter of time before users of the cookbook began to demand the seasoning. Ever the entrepreneur, Tony met the demand and began to manufacture his seasoning blend, which he named Creole Seasoning. He also developed an instant base called Roux and Gravy Mix, which was an instant hit with fellow Cajun and Creole cooks.
He began his small operation with only four employees. He took to the road in his rolling advertisement, an International Scout hand painted with the words “Tony Chachere’s® Famous Creole Seasoning”, and called on supermarkets all along the Gulf Coast. In only a few years, he was a guest on TV and radio talk and cooking shows and a popular attraction at festivals and food events.
Today, Tony Chachere’s® Creole Foods is still owned by the Chachere family and still operates out of the Lombard Street facility in Opelousas, though it is now a 40,000 square foot facility with over 75 full-time employees.”
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. You can also cook it in 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 1/2 to 3 pounds: Roast at 400° for 1 hour
- 3 to 3 1/2 pounds: Roast at 400° for 1 hour to 1 1/2 hours
- 3 1/2 to 4 pounds: Roast at 400° for 1 1/2 hours to 1 3/4 hours
- 4 1/2 to 5 pounds: Roast at 400° for 1 3/4 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
Where are some of the other products Tony Chachere’s carries?
- Original Creole Seasoning and Bold Creole Seasoning
- No Salt Seasoning Blend
- Bloody Mary Mix
- Cajun Garlic Sauce
- Assorted Injectable Butter Flavors
- Sandwich Sauce
- Chicken Marinade
- Pork Marinade
- Dirty Rice Mix
- White Gravy Mix
- Brown Gravy Mix
- and many, many others
- 4 pound whole chicken
- 1 1/2 cups chicken stock
- ½ cup Tony Chachere’s Creole Style Butter Injectable Marinade
- 2 tablespoons Tony Chachere’s Original or Bold Creole Seasoning
- 1 batch Cajun Cauliflower Rice, for serving
- Preheat the oven to 400°F.
- Place the chicken, breast side up, in a shallow roasting pan. Add the chicken stock to the bottom of the roasting pan.
- Gently loosen the skin covering the breasts of the chicken, lifting it away from the breast, creating a pocket between the breast and the skin.
- Pack half of the seasoning between the skin and the breasts, distributing it evenly. Rub the other half of the seasoning all over the top of the chicken.
- Use the provided syringe to inject the marinade into the breasts, thighs, and wings of the chicken.
- Bake on the middle rack for 40 minutes. Take the chicken out of the oven, baste the juices over the top of it and return it to the oven. Roast for an additional 30 to 45 minutes, basting every 10 minutes.
- Roast until it is cooked all the way through, with a meat thermometer reaching 165°F, and the skin is nice and crispy.
Total Carbs Per Serving: Less than 1
- Category: main dishes
- Method: roasting
- Cuisine: cajun