This past Thanksgiving, my 16 year old cousin did the turkey. It was the best turkey I have ever had! Juicy, moist, and flavorful! No knife needed. We tore into that thing with forks! She made me so proud! She gave me a great tip that I’ll be sharing with you guys. Instead of using a turkey, I’m going to show you how to roast the absolute best whole chicken ever!! Cajun style of course!
The tip my cousin, A’Reya, gave me was to soak the Trinity (onions, bell peppers, and celery) in the marinade before stuffing it into the cavity. This produces a very flavorful bird! It also prevents you from having to use other spices to season the cavity. All of the flavor will be there from the marinaded veggies. The kid is a genius!
I use Cajun Butter marinade. It’s the bomb! One stop shop. So much flavor! Don’t worry if you can’t find it in stores. I’ve included my homemade version below. Just get a meat injector and load that baby up!
I marinated my chicken, Chuck, for 24 hours. But, you could honestly get away with just 4 hours. It’s also extremely important that you allow the chicken (or any meat) to come to room temperature before roasting. If not, you’ll “shock” the meat and it won’t be as moist and tender as you’d like.
I like to cover the chicken with foil during the first hour of roasting. This will allow the bird to steam a bit and lock in the moisture. I remove the foil, and continue roasting for the last 30 mins. This will give it a chance to brown and crisp the skin.
- 1 3-5 lb whole chicken
- 1 bell pepper
- 1 onion
- 2 celery stalks
- 10 ounces Cajun Butter marinade
- 1-2 T Cajun seasoning
- 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
- Roughly chop the bell pepper, onion , and celery
- Pour 1 ounce of the marinade on the veggies and toss to coat; set aside
- Clean the whole chicken under cool water (Don't put any soap on that dang bird!)
- Remove everything from the cavity and trim all excess fat
- 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.)
- Place the bird in a marinating bag (not a Walmart or plastic grocery store bag) or dish
- Stuff the marinade covered veggies into the cavity
- Load your injector with the marinade and inject each part of the chicken using 8 ounces of the marinade.*
- 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.)
- Take the remaining 1 ounce of marinade and rub it generously over the entire chicken.
- Sprinkle 1-2 tablespoons of Cajun seasoning all over the chicken and rub it in gently.
- Tie the bag or cover the chicken and refrigerate for at least 4 hrs. Preferably overnight
- Take the chicken out of the fridge and allow it to come to room temperature for about an hr
- Preheat oven to 375 degrees F
- Place the chicken in a roasting pan and cover the pan with foil tightly.
- Bake for 1 hr
- Remove the foil and continue to bake for 30 mins or until the internal temp of the chicken thigh reaches 170 degrees and juices run clear.
- Allow chicken to rest for 10 mins before slicing.
- Melt butter in a saucepan and whisk all remaining ingredients in.
- Allow mixture to simmer for 5 mins.
- Remove from heat and allow to cool for 10 mins.
- Get to injecting!
- *Always pour the amount of marinade you're using into a separate bowl when injecting. This will prevent contaminating the remaining marinade in the jar.
- Refrigerate any leftover marinade. Homemade marinade is good for one week.