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Roughly chop the bell pepper, onion , and celery
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Pour 1 ounce of the marinade on the veggies and toss to coat; set aside
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Clean the whole chicken under cool water (Don't put any soap on that dang bird!)
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Remove everything from the cavity and trim all excess fat
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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.)
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Place the bird in a marinating bag (not a Walmart or plastic grocery store bag) or dish
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Stuff the marinade covered veggies into the cavity
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Load your injector with the marinade and inject each part of the chicken until all (except 1 ounce) of the marinade is used.
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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.)
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Take the remaining 1 ounce of marinade and rub it generously over the entire chicken.
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Mix 1 T of Italian seasoning and butter
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Rub the butter mixture under the skin on the breasts of the chicken
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Sprinkle the Cajun seasoning, the rest of the Italian seasoning, onion and garlic powders all over the chicken and rub it in gently.
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Tie the bag or cover the chicken and refrigerate for at least 4 hrs.
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Take the chicken out of the fridge and allow it to come to room temperature for about 30 mins.
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Preheat oven to 375 degrees F
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Place the chicken in a roasting pan and cover the pan with foil tightly.
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Bake for 45 mins.
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Remove the foil and baste the chicken
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Continue to bake for another 45 mins or until the internal temp of the chicken thigh reaches 170 degrees and juices run clear.
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Baste the chicken again and return it to the oven until the skin is a crispy as you'd like.
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Remove the chicken from the oven and over it with foil
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Allow chicken to rest for 10 mins before slicing.
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Enjoy!