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    Home » Cajun & Creole

    Published: Oct 12, 2021 · Modified: Oct 8, 2021 by Pam

    Cajun Baked Chicken with Bone-in Chicken

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    Cajun Baked Chicken is best made with bone-in chicken pieces. For maximum tenderness it’s brined and then baked in a flavorful Cajun spice blend.

    cajun baked chicken in pan

    When baking or roasting chicken we prefer to always use bone in chicken, either individual pieces or the whole chicken. Baking boneless skinless chicken tends to dry it out.

    We go into more details in our Southern Style Fried Chicken post, but the bottomline is this: You will get the absolute best quality chicken by going to your local butcher. I like to have them cut up a whole chicken for me. That’s what this recipe was written for, and it gives a variety of pieces to please everyone.

    If you’re unable to get to a butcher shop the next best thing is to have the butcher at your grocery store cut up a whole chicken for you.

    When we do cook boneless chicken we usually grill it like with our Grilled Blackened Chicken and “Preacher Chicken” or cook it in a skillet like the Chicken Sandwich with Cilantro Yogurt Sauce.

    Why you’ll love this Cajun roasted chicken

    • It’s easy. Like seriously easy. Brine the pieces for a few hours (which just means letting it sit in salted water). Then just dry it off, spray or rub it with oil, sprinkle on your seasoning and in the oven it goes.
    • It’s so full of flavor you’ll never make plain old baked chicken again.
    • This chicken recipe is perfect for cool or cold weather. It’s just plain comfort food.
    • It’s low carb without making any alterations to the recipe.
    baked cajun chicken on plate with lemon

    About brining the chicken

    As we mentioned above brining just means the chicken pieces are submerged in a salt water solution and refrigerated before they’re cooked.

    The general rule of thumb is 1 Tablespoon of salt to every cup of water and 1 hour of brining per every pound of meat. If you need to brine it longer (like overnight) just cut back on the salt accordingly.

    Brining flavors and tenderizes the chicken throughout the meat, not just on the surface. You can add spices, fruit and sugar if you like for additional flavor. In this case we’re keeping it to a simple salt water solution.

    The Cajun or Creole seasoning

    We do love our original Tony Chachere Creole Seasoning and use it often. Just a few of the recipes you’ll find with it here:

    • Cajun Steak Bites (without butter)
    • The Very Best Jamalaya Ever
    • Shrimp & Grits
    • Cajun Style Grilled Chicken Wings
    • Shrimp Etouffee
    • Cajun Steak Bites (without butter)
    • The Very Best Jamalaya Ever
    • Shrimp & Grits
    • Cajun Style Grilled Chicken Wings
    • Shrimp Etouffee
    • Creole Cream Sauce
    • Oven Roasted Cajun Potatoes (which make a perfect side dish with this chicken)
    • Another great side dish is Red Beans and Rice

    We’ve used here with just a couple of additions. Like we said, this recipe is being kept very simple.

    cajun baked chicken in pan

    This post contains affiliate links, which means if you click on an affiliate link and buy something, we may receive a very small commission.  It does NOT result in additional charges to you or cost you anything extra. Click here for our full privacy and disclosure policy. As an Amazon associate we earn from qualifying purchases.

    Tips for getting the best Cajun Baked Chicken

    1. Start with good quality chicken raised without hormones or antibiotics
    2. After the chicken comes out of the brine pat it dry with paper towels and let it sit for about 15 minutes so it’s not going in the oven ice cold.
    3. Brush or spray it with a high smoke point oil. We like to use non-propellant spray oils like this one. This is what we always use when we air fry.
    4. Toss a cut up lemon in the pan if you have one. If not, it’s still going to be delicious.
    5. For tender, juicy chicken cook just until the juices run clear when a fork or knife is inserted deeply into the meat. You can also test for doneness with a meat thermometer inserted into the meatiest portion. 165 degrees is what you’re looking for.
    6. When it comes out of the oven let it sit in the juices for about 10 minutes before serving. The chicken is going to further absorb those great flavors.
    cajun baked chicken with parsley
    cajun baked chicken in pan

    Cajun Baked Chicken with Bone in Chicken

    Pam
    Cajun Baked Chicken is made with bone-in chicken pieces. For maximum tenderness it's brined and then baked in flavorful Cajun spices.
    4.34 from 9 votes
    Print Recipe Pin Recipe
    Servings 4 people

    Ingredients
      

    • 3-4 pounds chicken pieces, bone in
    • 2 Tablespoons brown sugar
    • 2 Tablespoons Cajun or Creole Seasoning we recommend Tony Chachere's
    • 2 teaspoons smoked paprika
    • ½-1 lemon cut up into slices or wedges (optional)
    • 1-2 Tablespoons vegetable oil or spray see notes below

    Instructions
     

    • Brine chicken pieces in enough salted water to cover chicken for approximately 1 hour per pound. See notes below.
    • Remove chicken from brine and pat dry. Let sit at room temperature for 15-20 minutes.
    • Brush or spray with oil.
    • Combine brown sugar, seasoning and paprika.
    • Sprinkle chicken pieces with seasoning blend.
    • Bake at 425 degrees for 15 minutes and then reduce heat to 350 degrees. Cook for about 20-30 additional minutes or until juices run clear when pierced with fork or knife. You can also test for doneness by inserting a meat thermometer into meatiest portion. Remove from oven at 165 degrees.
    • If time allows let chicken sit in pan juices for 10 minutes before serving.

    Notes

    For brining dissolve 1 Tablespoon salt per every cup of water and make enough to cover chicken. Cover with lid or plastic wrap and refrigerate for approximately 1 hour per pound of chicken.
    We recommend a high smoke point oil like canola or avocado.
    If cooking more chicken than called for here simply increase the amount of seasonings and oil accordingly. 
     
    Tried this recipe?Let us know how it was!

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    Categories: Cajun & Creole Tags: main dish

    Reader Interactions

    Comments

    1. Jessica Formicola says

      October 12, 2021 at 1:22 pm

      5 stars
      This chicken is so juicy and delicious, and the cajun flavor is incredible! Thanks so much for sharing the recipe!

      Reply
      • Pam says

        October 12, 2021 at 2:56 pm

        Thank you for the kind words, Jessica!

        Reply
    2. RIKA says

      October 12, 2021 at 1:44 pm

      5 stars
      I love the simplicity of this chicken dish! It has the perfect seasoning and it’s so easy to make.

      Reply
      • Pam says

        October 12, 2021 at 2:57 pm

        It is really simple. Thanks, Rika!

        Reply
    3. Shadi Hasanzade says

      October 12, 2021 at 1:52 pm

      5 stars
      This would be perfect for a weeknight dinner! The brining makes the chicken super juicy and tender!

      Reply
      • Pam says

        October 12, 2021 at 2:57 pm

        Yes, brining does make all the difference.

        Reply
    4. Heather Johnson says

      October 12, 2021 at 2:10 pm

      5 stars
      delicious and so juicy – i like being able to modify the heat with my own seasonings – so good!

      Reply
      • Pam says

        October 12, 2021 at 2:57 pm

        We’re all about flexibility. Thanks, Heather!

        Reply
    5. Matt Ivan says

      October 12, 2021 at 3:39 pm

      5 stars
      Love how simple this recipe is. Can’t go wrong with Cajun chicken!

      Reply
      • Pam says

        October 12, 2021 at 6:03 pm

        Thanks, Matt!

        Reply

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    178 shares