Cajun Roasted Whole Chicken

Cajun Injected Whole Roasted Chicken Recipe http://recipesforourdailybread.com/2013/03/21/cajun-roasted-whole-chicken/

Cajun Injected Whole Roasted Chicken is extremely moist and delicious! Add green beans and potatoes to the bottom. They will cook and soak up all the great flavors.

Truly, it does not get any easier or less expensive than preparing a Cajun Roasted Whole Chicken for dinner.  Whole chickens are less expensive than purchasing a chicken already cut up.  I buy 4 to 6  whole chickens when they are on sale.   I often prepare two chickens to feed my family.  I know how to cut up a whole chicken to roast the individual pieces, but I rather just roast it whole.  It is easier and absolutely delicious.   I use different seasonings blends I use to change the flavor of the chicken, but the Creole Butter Cajun Marinade injector with Cajun seasoning is our favorite way to roast a chicken.  I simply love this easy Cajun Whole Chicken, sometimes I even prepare it in my crock-pot.  See earlier post on how do it.   The benefit of the crock-pot is you do not have to watch the chicken when it cooks.  I also really like to roast this Cajun Whole Chicken in the oven when I have time.  The chicken will still be super moist and the crust will be brown on the outside.Cajun Injected Roasted Chicken recipe www.recipesforourdailybread.com

Whether you prepare this Cajun Roasted Whole Chicken in the crock-pot or the oven, you really need to add some green beans and potatoes around the bottom of the baking dish.  The potatoes and green beans will soak up all the juices and flavors from the chicken.  They are really terrific!  While the chicken is cooling and being cut into pieces, my kids will pop a green bean or potato in their months constantly.  I have to make my family stop eating their vegetables cooked with this Cajun Roasted Chicken until we put the food on the table.

Cajun Injected Whole Roasted Chicken injected with Cajun Injector.

Cajun Injected Whole Roasted Chicken injected with a Cajun Marinade.  Our family’s favorite marinade is Creole Butter.

Cajun Injected Whole Roasted Chicken.

Cajun Injected Whole Roasted Chicken.  Use the injector that comes with the Cajun marinade to inject the marinade into the chicken breast, thighs, and legs.  When the marinade starts spilling out of the chicken and the chicken will not hold any more, pour the rest of the marinade into the bottom of the pan.  If you are adding vegetables, add 1/2 cup of chicken broth to the bottom of the pan with the rest of the marinade.

Cajun Injected Whole Roasted Chicken Recipe

Cajun Injected Whole Roasted Chicken is extremely moist and delicious!  Generously add Cajun Seasoning all over the chicken after you inject the marinade.  It will not be to spicy or salty.  Bake 350 degrees for 60 to 75 minutes until golden brown.  A meat thermometer should read 170 degrees.

Cajun Injected Whole Roasted Chicken. Add green beans and potaotes to the bottom of the dish. They will cook and soak up all the flavors. Wonderful!!

Cajun Injected Whole Roasted Chicken. Add green beans and potatoes to the bottom of the dish. They will cook and soak up all the flavors. Wonderful!!

Cajun Injected Whole Roasted Chicken is extremely moist and delicious!

Cajun Injected Whole Roasted Chicken is extremely moist and delicious!

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{ 5 comments… add one }

  • dianeroark January 12, 2014, 2:21 PM

    L.D.,

    Thanks for the crock-pot information. I love my crock-pot. I wrote a post about cooking a whole chicken in the crock-pot too. It is similar to the instructions you left. http://recipesforourdailybread.com/2012/01/25/crock-pot-cajun-injected-chicken/
    I hope you have a great Sunday. Thanks for stopping by.
    Diane Roark

  • L.D. Meyer January 12, 2014, 1:04 PM

    Another way to roast a hen and keep it moist is in a crock pot. Just season that bird any way you like, a five pounder fits nicely in a 5-6 quart cooker, set it on high and 3-4 hours it should be around 180*. The only drawback is it doesn’t brown and crisp up the skin(bummer) so you could pop the bird in an oven at 400* and keep an eye on it. Now keep in mind I’m a dumb ole truck driver, next time I roast another bird in a slow cooker I’m going to take my heat gun and see if that will give that lil’ chick a quick tan. Watch my posts I come up with some crazy and unorthodox approaches in the galley. You see I like to knock back a few celebratory tipples so I get half crocked while I’m crockpottin’ (probably where I get these off the wall ideas, huh) L.D. …. jus’ dancin with the Devil in the kitchen. Bon Appetite! Adios n’ Hasta La Bye Bye!

  • dianeroark January 6, 2014, 6:40 PM

    Thanks Lucy! Whole chickens are inexpensive and extremely delicious. I also make this same Cajun injected chicken in the crock-pot.

    Blessings and thank you for stopping by,
    Diane Roark

  • Lucy January 6, 2014, 6:17 PM

    I love cooking whole chickens! Definitely a money saver. Looks fantastic.

  • Teresa March 22, 2013, 3:02 PM

    Can’t wait to try this!

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