Cajun Roasted Chicken

Apr 01, 2019
With just four ingredients, Kyndra Holley of Peace, Love & Low Carb, calls this whole roasted Cajun chicken one of the best recipes she's ever had ... and it's ridiculously simple to make. With Tony's Original Creole Seasoning and Injectable Creole Style Butter Marinade, it doesn't get any more juicy and flavorful.

Prep time: 15 Minutes   Cooking time: 1 Hour, 15 Minutes   Serves: 4  


4-Pound Whole Chicken
1 1/2 Cups Chicken Stock
1/2 Cup Tony Chachere's Creole Style Butter Injectable Marinade
2 Tablespoons Tony Chachere's Original Creole Seasoning (or BOLD)
1 Batch Cajun Cauliflower Rice, for Serving


1: Preheat the oven to 400°F.
2: Place the chicken, breast side up, in a shallow roasting pan. Add the chicken stock to the bottom of the roasting pan.
3: Gently loosen the skin covering the breasts of the chicken, lifting it away from the breast, creating a pocket between the breast and the skin.
4: Pack half of the seasoning between the skin and the breasts, distributing it evenly. Rub the other half of the seasoning all over the top of the chicken.
5: Use the provided syringe to inject the marinade into the breasts, thighs and wings of the chicken.
6: Bake on the middle rack for 30 minutes. Take the chicken out of the oven, baste the juices over the top of it and return it to the oven. Roast for an additional 30 to 45 minutes, basting every 10 minutes.
7: Roast until it is cooked all the way through, with a meat thermometer reaching 165°F, and the skin is nice and crispy.

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Creole Style Butter Injectable Marinade
Original Creole Seasoning
BOLD Creole Seasoning
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