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Cajun Roasted Chicken



  • 1 3-5 lb whole chicken
  • 1 bell pepper
  • 1 onion
  • 2 celery stalks
  • 16 ounces Louisiana Cajun Butter marinade or use the homemade marinade recipe below
  • 1-2 T Cajun seasoning
  • 1 T onion powder
  • 1 T garlic powder
  • 2 T Italian seasoning
  • 4 T butter softened

Cajun Butter Marinade:

  • 1 stick salted butter melted
  • 2 T Cajun seasoning
  • 1 T Worcestershire sauce
  • 1 T apple cider vinegar
  • 1 tsp chicken bouillon powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp Allspice
  • 1/2 tsp dried rosemary



  1. Roughly chop the bell pepper, onion , and celery
  2. Pour 1 ounce of the marinade on the veggies and toss to coat; set aside
  3. Clean the whole chicken under cool water (Don't put any soap on that dang bird!)
  4. Remove everything from the cavity and trim all excess fat
  5. Pat the chicken dry very well with paper towels (Don't worry about being cute. Put your hand in that cavity and dry it out, boo.)
  6. Place the bird in a marinating bag (not a Walmart or plastic grocery store bag) or dish
  7. Stuff the marinade covered veggies into the cavity
  8. Load your injector with the marinade and inject each part of the chicken until all (except 1 ounce) of the marinade is used.
  9. Inject the chicken deeply and slowly push the marinade in while pulling the injector out to distribute the marinade evenly. (Wait. That lowkey sounds erotic. Ew. Sorry.)
  10. Take the remaining 1 ounce of marinade and rub it generously over the entire chicken.
  11. Mix 1 T of Italian seasoning and butter
  12. Rub the butter mixture under the skin on the breasts of the chicken
  13. Sprinkle the Cajun seasoning, the rest of the Italian seasoning, onion and garlic powders all over the chicken and rub it in gently.
  14. Tie the bag or cover the chicken and refrigerate for at least 4 hrs.
  15. Take the chicken out of the fridge and allow it to come to room temperature for about 30 mins.
  16. Preheat oven to 375 degrees F
  17. Place the chicken in a roasting pan and cover the pan with foil tightly.
  18. Bake for 45 mins.
  19. Remove the foil and baste the chicken
  20. Continue to bake for another 45 mins or until the internal temp of the chicken thigh reaches 170 degrees and juices run clear.
  21. Baste the chicken again and return it to the oven until the skin is a crispy as you'd like.
  22. Remove the chicken from the oven and over it with foil
  23. Allow chicken to rest for 10 mins before slicing.
  24. Enjoy!

Cajun Butter Marinade:

  1. Melt butter in a saucepan and whisk all remaining ingredients in.
  2. Allow mixture to simmer for 5 mins.
  3. Remove from heat and allow to cool for 10 mins.
  4. Get to injecting!

Recipe Notes

NOTE: This is a updated recipe. The steps will differ from those taken in the tutorial. Refrigerate any leftover marinade. Homemade marinade is good for one week.