Spicy Cajun Garlic Butter Roast Chicken

Quick Recipe Version (TL;DR)

• Yield: 4 to 6 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 35 minutes

Quick Ingredients

• 1 whole chicken (3.5 to 4 lb)
• 6 tbsp unsalted butter, very soft
• 10 garlic cloves (6 minced, 4 smashed)
• 2.5 tbsp Cajun seasoning, divided
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (less for milder)
• 1/2 tsp crushed red pepper flakes (optional)
• 1.5 tsp kosher salt, divided (adjust if Cajun is salty)
• 1/2 tsp black pepper
• 1 tbsp lemon zest + 1 tbsp lemon juice
• 1 small lemon, halved
• 1 small onion, quartered
• 2 tbsp neutral oil
• 1/2 cup chicken broth or water

Do This

• 1) Preheat oven to 425°F (220°C). Pat the chicken very dry, remove giblets, and let it sit at room temp 20 minutes.
• 2) Mix butter, minced garlic, 1 tbsp Cajun seasoning, smoked paprika, cayenne, red pepper flakes, lemon zest and juice, 1/2 tsp salt, and parsley (if using).
• 3) Season chicken cavity with a pinch of salt and Cajun seasoning. Stuff with lemon halves, onion, smashed garlic, and herbs (if using).
• 4) Gently loosen skin over breasts and thighs. Rub most of the garlic-chili butter under the skin and the rest all over the outside.
• 5) Rub outside with oil, then sprinkle with remaining Cajun seasoning, 1 tsp salt, and black pepper. Place in a roasting pan with broth in the bottom.
• 6) Roast 15 minutes at 425°F (220°C), then reduce to 375°F (190°C) and roast 45 to 55 minutes more, basting once or twice, until thickest part reaches 165°F (74°C).
• 7) Rest 10 to 15 minutes. Carve and spoon spicy Cajun garlic butter pan juices over each serving.

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Why You’ll Love This Recipe

• Bold, spicy Cajun flavor with a rich garlic-chili butter that sinks into every crack and crevice of the chicken.
• Crispy, deeply browned skin and juicy, tender meat from high-heat roasting and a buttery rub under the skin.
• Simple, everyday ingredients that turn into something that tastes like a special-occasion roast.
• Built-in pan juices that become a smoky, garlicky Cajun butter sauce for drizzling over the carved chicken (and any side you love).

Grocery List

• Produce: Garlic, 2 small lemons, 1 small yellow onion, fresh parsley (optional), fresh thyme or rosemary (optional).
• Dairy: Unsalted butter.
• Pantry: Whole chicken (3.5 to 4 lb), Cajun seasoning, smoked paprika, cayenne pepper, crushed red pepper flakes, kosher salt, black pepper, neutral oil, light brown sugar (optional), low-sodium chicken broth or water.

Full Ingredients

For the Cajun Garlic-Chili Butter

• 6 tablespoons unsalted butter, very soft (room temperature)
• 6 garlic cloves, finely minced or grated
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (reduce to 1/4 teaspoon for a milder version)
• 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)
• 1 teaspoon finely grated lemon zest (from about 1/2 lemon)
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped fresh parsley (optional, for a fresh note)
• 1/2 teaspoon kosher salt (reduce or omit if your Cajun seasoning is very salty)

For the Chicken

• 1 whole chicken (3.5 to 4 pounds), patted very dry
• 1 1/2 tablespoons Cajun seasoning
• 1 teaspoon kosher salt (adjust to taste and depending on how salty your Cajun seasoning is)
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon light brown sugar (optional, helps with caramelization and balance)
• 2 tablespoons neutral oil (such as canola, vegetable, or light olive oil)
• 1 small lemon, halved
• 1 small yellow onion, quartered
• 4 whole garlic cloves, lightly smashed
• 2 to 3 fresh thyme or rosemary sprigs (optional, for aromatic steam in the cavity)
• 1/2 cup low-sodium chicken broth or water (for the roasting pan)

For Serving (Optional but Delicious)

• Extra chopped fresh parsley or green onions, for garnish
• Additional lemon wedges, for squeezing over the finished chicken

Step-by-Step Instructions

Step 1: Prep the chicken and preheat the oven

Take the chicken out of the fridge 20 to 30 minutes before roasting so it is not ice-cold. This helps it cook more evenly and stay juicier. Remove any giblets from the cavity and pat the chicken very dry inside and out with paper towels. Dry skin is key to crisp, golden, Cajun-spiced skin.

Preheat your oven to 425°F (220°C). Place an oven rack in the lower-middle position so the chicken is centered in the oven, not too close to the top heating element.

Set a roasting pan or large oven-safe skillet (cast iron is excellent here) nearby. If the chicken has very long wing tips, tuck them behind the back to prevent burning.

Step 2: Make the bold Cajun garlic-chili butter

In a medium bowl, combine the softened butter, minced garlic, 1 tablespoon Cajun seasoning, smoked paprika, cayenne pepper, crushed red pepper flakes (if using), lemon zest, lemon juice, chopped parsley (if using), and 1/2 teaspoon kosher salt. Mash everything together with a fork until it forms a smooth, fiery orange-red butter.

Taste a tiny bit. It should be garlicky, salty, tangy, and noticeably spicy. Remember that this will be spread over a whole chicken, so the butter should taste a bit stronger than you ultimately want the meat to taste. Adjust with a pinch more salt or lemon juice if needed.

Step 3: Season the cavity and stuff with aromatics

Place the dried chicken on a cutting board or directly in the roasting pan, breast side up. Sprinkle a small pinch of Cajun seasoning and kosher salt inside the cavity.

Stuff the cavity with the lemon halves, quartered onion, smashed garlic cloves, and thyme or rosemary sprigs (if using). These aromatics will steam from the inside and lightly perfume the meat without competing with the bold Cajun crust.

If you like, you can loosely tie the legs together with kitchen twine for a neater shape, but this is optional.

Step 4: Work the Cajun garlic butter under and over the skin

Using your fingers, gently loosen the skin over the chicken breasts: slide your fingers under the skin from the neck end and carefully separate the skin from the meat, working your way toward the center and down over the top of the thighs. Take your time so you do not tear the skin.

Scoop up generous spoons of the Cajun garlic-chili butter and push it under the loosened skin, smoothing it over the breasts and thighs from the outside so it spreads evenly. Aim to get about two-thirds of the butter under the skin and reserve the rest for the outside.

Rub the remaining butter all over the outside of the chicken, especially over the breasts, legs, and where the thighs meet the body. Try to get some into every crevice and fold. This is what will melt as it roasts, basting the meat and flavoring all the little nooks.

Step 5: Add the dry Cajun rub and get ready to roast

Drizzle the outside of the buttered chicken with the neutral oil. In a small bowl, mix together 1 1/2 tablespoons Cajun seasoning, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the light brown sugar (if using). The sugar will help the skin deepen into a rich, mahogany color and balance the heat.

Sprinkle this mixture evenly over the entire surface of the chicken and lightly rub it in. You should see a vivid, brick-red coating over the buttery skin. Place the chicken breast side up in the roasting pan or cast iron skillet, if it is not there already.

Pour 1/2 cup chicken broth or water into the bottom of the pan. This will keep drippings from burning and form the base of a smoky, garlicky Cajun pan sauce.

Step 6: Roast hot, then finish lower until juicy and done

Place the pan in the preheated oven and roast at 425°F (220°C) for 15 minutes. This initial high heat kick-starts browning and helps the skin crisp up.

After 15 minutes, without opening the oven for too long, reduce the oven temperature to 375°F (190°C) and continue roasting for 45 to 55 minutes, depending on the size of your chicken. About halfway through, carefully baste the chicken with the spicy, buttery pan juices by spooning them over the top. If any part of the skin is getting too dark before the chicken is done, tent that area loosely with a small piece of foil.

The chicken is ready when the thickest part of the thigh reaches 165°F (74°C) on an instant-read thermometer and the juices run mostly clear when pierced.

Step 7: Rest, carve, and serve with Cajun butter pan juices

Transfer the roasted chicken to a cutting board, leaving the pan juices in the roasting pan. Tent the chicken loosely with foil and let it rest for 10 to 15 minutes. This rest time lets the juices redistribute so the meat stays moist when you carve it.

While the chicken rests, tilt the roasting pan and spoon off excess fat from the top if there is a lot (or leave some for a richer sauce). Place the pan over low heat on the stovetop, if it is stove-safe, and stir, scraping up any browned bits. If you want a bit more sauce, splash in 2 to 4 tablespoons additional broth or water and bring to a gentle simmer for 1 to 2 minutes.

Carve the chicken into breasts, thighs, drumsticks, and wings. Arrange on a platter and spoon the spicy Cajun garlic butter pan juices generously over the pieces. Garnish with chopped parsley or green onions and serve with lemon wedges for extra brightness.

Pro Tips

• Dry the chicken thoroughly: Moisture is the enemy of crisp skin. Pat the chicken dry several times with paper towels before adding butter or seasoning.
• Adjust the heat level: For a milder bird, cut the cayenne in the butter down to 1/4 teaspoon and skip the red pepper flakes. For extra heat, add a pinch more cayenne or a dash of hot sauce to the butter.
• Mind the salt in your Cajun seasoning: Some blends are quite salty. Taste your Cajun seasoning plain and adjust the added kosher salt accordingly so the final chicken is boldly seasoned but not overwhelming.
• Do not skip the rest: Resting the chicken after roasting is crucial. Cutting too soon will cause the flavorful juices to run out onto the board instead of staying in the meat.
• Use the pan drippings: Those deep red-gold juices are liquid gold. Thin them with a little broth or water if needed and drizzle over everything on the plate, not just the chicken.

Variations

• Spatchcock Cajun roast chicken: Remove the backbone and flatten the chicken before seasoning. Roast at 425°F (220°C) for 35 to 45 minutes. This cooks faster and gives even more crispy skin.
• Smoky grill finish: Roast the chicken until just shy of done, then finish the last 10 minutes on a medium-hot grill with the lid closed for an extra smoky note and slightly charred edges.
• Milder garlic-herb Cajun: Halve the cayenne and red pepper flakes, increase the parsley to 2 tablespoons, and add 1 teaspoon dried thyme to the butter for a more herb-forward, gently spicy version.

Storage & Make-Ahead

Let leftover chicken cool to room temperature (no more than 2 hours), then transfer to airtight containers along with any remaining pan juices. Refrigerate for up to 3 to 4 days. Reheat gently, covered, in a 325°F (165°C) oven with a splash of broth or water until warmed through, or enjoy the meat cold in salads or sandwiches.

You can also freeze cooked chicken (off the bone) with some of the pan juices for up to 2 months. Thaw overnight in the refrigerator before reheating. For make-ahead prep, you can season and butter the chicken up to 24 hours in advance: cover and refrigerate it uncovered or loosely covered for crisper skin. Let it sit at room temperature for about 20 minutes before roasting and proceed as directed.

Nutrition (per serving)

Approximate values for 1 of 6 servings (about 6 to 7 ounces cooked chicken with skin and some pan juices): about 420 calories, 30 g protein, 30 g total fat, 12 g saturated fat, 2 g carbohydrates, 0 g fiber, 1 g sugar, and 820 mg sodium (this will vary depending on the exact size of the chicken and the salt level of your Cajun seasoning).