Description
This recipe provides an easy method to create a truly juicy, aromatic roast chicken with a gorgeous golden skin using a flavorful cajun butter injection, making it a healthy, high-protein family favorite.
Ingredients
Scale
- 1 whole chicken, approximately 2 kg (4.5 lbs)
- 0.5 cup (113 g) unsalted butter, melted
- 0.5 cup (120 mL) low-sodium chicken stock
- 2 tablespoons cajun seasoning blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon fine sea salt
- 0.25 teaspoon freshly ground black pepper
Instructions
- Prepare Your Chicken: Preheat your oven to 200 degrees C (400 degrees F). Pat the whole chicken thoroughly dry with paper towels; truss the chicken with kitchen twine for more even cooking if preferred.
- Mix the Cajun Injection Butter: In a small bowl, whisk together the melted unsalted butter, low-sodium chicken stock, cajun seasoning blend, garlic powder, onion powder, sweet paprika, cayenne pepper, salt, and black pepper until well combined and spices are dissolved.
- Load the Injector: Carefully pour the warm butter mixture into your meat injector, ensuring no large lumps of seasoning.
- Inject the Chicken: Insert the injector needle deeply into various meaty parts of the chicken (breast, thighs, drumsticks). Slowly push the plunger as you withdraw the needle, distributing the liquid evenly.
- Initial Roast: Place the injected chicken on a wire rack set inside a roasting pan. Roast in the preheated oven at 200 degrees C (400 degrees F) for 30 minutes until the skin starts browning and crisping up.
- Continue Roasting and Glaze: Reduce oven temperature to 175 degrees C (350 degrees F). Begin brushing the chicken generously with your prepared glaze every 15-20 minutes. Continue roasting until an instant-read thermometer registers 74 degrees C (165 degrees F) in the thickest part of the thigh, ensuring the skin is deeply golden and glossy.
- Rest the Chicken: Remove the chicken from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 10-15 minutes to allow juices to redistribute.
Notes
Use a dairy-free butter alternative or olive oil for butter, and make your own Cajun seasoning for sodium control. Always use warm, melted butter for injection, and distribute the liquid evenly across the meat to avoid tearing the skin or oversaturation. Store any leftover injection mixture tightly covered in the fridge for up to 3 days, warming gently before use.
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx 170 g)
- Calories: 450 calories
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 150 mg
Keywords: cajun, roast chicken, juicy chicken, weeknight dinner, high-protein, flavorful, easy dinner, butter injection, family favorite, healthy