Go Back
+ servings
cajun baked chicken in pan

Cajun Baked Chicken with Bone in Chicken

Cajun Baked Chicken is made with bone-in chicken pieces. For maximum tenderness it's brined and then baked in flavorful Cajun spices.
5 from 5 votes
Servings 4 people


  • 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


  • 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.


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!