There is nothing quite as flavorful and juicy as roasted chicken breast if it is done right. One of my favorite seasoning blends that pair well with Roasted whole Chicken breasts has to be a Cajun Seasoning. The flavors of this seasoning blend just permeate the meat as it is roasted or baked. That is why this Roasted Whole Chicken Breasts Recipe is one of my favorite methods of cooking whole split chicken breast.
With white meat chicken, it tends to get dry if it is cooked too long or isn’t prepared in the right manner. Coating the chicken with butter or olive oil can help seal in that moisture.
Another great idea to help keep the chicken from getting dry is to brine the chicken for 12 to 24 hours before cooking. Brining is simply soaking the white meat chicken in salt and/or sugar solution. This is simply the best way to get that juicy, melt-in-your-mouth flavor we all are looking for.
One thing I love about roasted or baked chicken is how easy it is to prepare and make. Once you get the chicken prepared, you simply slide it into the oven, then come back and check on it later after the set cooking time. Put aluminum foil on your baking sheet or even parchment paper, and it makes for an easy to clean up dish.
This Cajun Style whole chicken breasts recipe pairs well with many side dishes. One side dish that is my favorite is this Irresistible Spaghetti Pasta Salad Recipe (Easy). Similarly, this Deviled Eggs recipe is also a great addition as a side dish with Cajun roasted chicken.
Next time you are in the mood for a simple and easy-to-make dish, I hope you will give this one a try. This has to be one of my favorite whole chicken breast recipes and it makes the juiciest, best chicken. If you did enjoy it, leave us feedback at the bottom to tell us what you think!
Recipe Ingredients-What you will need to make this Whole Chicken Breasts recipe
4-6 Bone-in split whole chicken breast
I prefer to use bone-in whole chicken breasts for this recipe. I also like to keep the skin on as it helps to hold in the moisture of the chicken.
I use olive oil to coat the skin of the chicken. This helps to add fat to an otherwise lean meat. This also helps the seasoning stick to the whole chicken breast, and lastly, it helps the skin get a nice crispy and brown finish.
You can mix your own which I recommend because it is such a versatile and simple seasoning to make. By Mixing your own, you will avoid any preservatives that commercial mixes tend to have and the spices will be fresher. But don’t fret, If you don’t have time or access to mix your own, a nice high-quality cajun seasoning mix will do just fine.
The base for cajun seasoning is smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, Kosher salt, and oregano.
I like to follow this method anytime I am baking or roasting chicken breast or thighs in the oven: B.B.R.R.R
Note: Brining should take place the day before you cook your chicken. Brining is simply soaking the chicken in salt and/or sugar water solution for 12 to 24 hrs prior to cooking your whole chicken breast. Don’t skip this step as it makes the chicken so plump and juicy.
Brine: To Brine the chicken, fill up a big stockpot or plastic container with water. Add in 1 cup of salt per gallon of water. Some like to add sugar to the brine as well. The sugar helps with the browning process. Add up to ½ cup of sugar per gallon of water. Add in your chicken pieces and allow to soak for 12-24 hours.
After brining, follow these steps:
Step 1. Wash all the chicken pieces and then pat dry with some paper towels.
Step 2. Brush- Coat the chicken breast with olive oil by brushing it on. You could also drizzle the olive oil and then rub it in as well.
Step 3. Rub- Sprinkle the cajun seasoning liberally on all of the whole chicken breasts. I like to use one hand to sprinkle and the other hand to rub the season in thoroughly on the chicken breast. This keeps you from cross-contaminating your spices. You could also mix the cajun seasoning with a little corn starch before applying it to the chicken breast to give this dish extra crispy skin.
Step 4. Grab a sheet pan or baking pan and cover it with Aluminium foil or parchment paper. This allows for easier clean-up and also helps the chicken stay moist while the chicken bastes in the pan juices. Preheat your oven to 400 degrees Fahrenheit.
Step 5. Line the chicken breast on the sheet pan so that they are not touching.
Step 6. Roast- Put the Split chicken breast in the oven and roast them for 25-30 minutes of cook time or until they reach an internal temperature of 165 degrees Fahrenheit. Check the internal Temperature with an Instant Read Thermometer.
For an Instant Read Thermometer, I like the Classic Thermapen. It is the best in the business and is trusted by top chefs and food bloggers alike.
Step 7. Rest- Remove the chicken pieces from the oven and allow the whole chicken breast to rest for 5 minutes before serving. This allows the chicken to re-absorb some of the moisture it has rendered out before you cut into the meat.
Can you use any other oil other than Olive Oil?
There are a few other choices that I would recommend using. Avocado oil is another healthy alternative to use. Also, if you really want to elevate the richness and flavor of this dish, coating the whole chicken breast with butter is another option, although a less healthy one.
What Temperature Should I cook the whole chicken breast too?
The internal temperature should be cooked to 165 degrees Fahrenheit. It is best to check this with an instant-read thermometer.
How Can I Store the Leftovers?
You can store the leftovers in an airtight container. Place it in the refrigerator for up to 4 days.
What can I use the leftover chicken for?
There are a few great dishes that can be made with the leftovers of this dish. Chicken Salad is one option. You could also pull the remaining chicken off of the bone and use it for Brunswick Stew. One last option is to use the chicken to make Chicken and Brocolli Alfredo. Cajun Season pairs really well with the Cheesy Alfredo sauce in that dish.
Can I use another cut of chicken for this dish?
You could use chicken thighs for this dish as well. Since chicken thighs are dark meat chicken, they tend to not dry out as much and would be a great alternative to use. Bake for 400 degrees for 30-40 minutes or until an internal temperature is reached 165 degrees Fahrenheit.
Whole Chicken Breasts Recipe [Juicy Cajun Style]
- 4 to 6 Whole Split Bone In Chicken Breast
- Olive Oil
- Cajun Seasoning
- Wash all the chicken pieces and then pat dry with some paper towels4 to 6 Whole Split Bone In Chicken Breast
- Coat the chicken breast with olive oil.Olive Oil
- Sprinkle the cajun seasoning liberally on all of the whole chicken breasts. I like to use one hand to sprinkle and the other hand to run the season in thoroughly on the chicken breast. This keeps you from cross-contamination of your spices. You could also mix the cajun seasoning with a little corn starch before applying it to the chicken breast to give this dish extra crispy skinCajun Seasoning
- Grab a sheet pan or baking pan and cover it with Aluminium foil or parchment paper. This allows for easier clean-up and also helps the chicken stay moist while the chicken bastes in the pan juices. Preheat your oven to 400 degrees Fahrenheit
- Line the chicken breast on the sheet pan so that they are not touching
- Put the Split chicken breast in the oven and roast them for 20-25 minutes of cook time or until they reach an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken pieces from the oven and allow the whole chicken breast to rest for 5 minutes before serving. This allows the chicken to re-absorb some of the moisture it has rendered out before you cut into the meat.
I hope you really enjoy making this Whole Chicken Breasts recipe (Juicy Cajun Style). Please leave me feedback and let me know what you think!
Also, try these delicious recipes as well: