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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.
5 from 5 votes
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. 
 
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