Herby Cajun Butter Baked Bone-In Chicken Pieces

Baked Bone-In Chicken pieces are injected and smothered with a homemade herby cajun butter and roasted to juicy perfection. The chicken is then roasted over fresh veggies, chardonnay and chicken broth to add aromatics, moisture and acidity to balance out the tender buttery cajun flavor.

Baked Bone-In Chicken

These baked bone-in chicken pieces are perfect served alongside Creamed Corn, Sweet Potato Casserole, Baked Mac and Cheese, and Scalloped Potatoes.

Why You’ll Love Baked Bone-In Chicken

These cajun-injected chicken pieces are a simple dish that is foolproof and so easy to make. But the best part is that it looks fancy and the flavor is out of this world! Your guests have never had chicken like this before!

Succulently juicy chicken is dripping with buttery juices, a kick of wine in the pan juices, lots of soulful spice. You can’t believe chicken could ever be THIS delicious!

Baked Bone-In Chicken

Key Ingredients

Here is the short list of ingredients you’ll need to make these delicious baked bone-in chicken:

Bone-in chicken pieces – breasts, thighs, drums

Cajun seasoning – my homemade cajun seasoning is out of this world, but when in a pinch, a store-bought version will do

Butter – lots and lots of butter! It’s a key component in making sure this chicken stays tender, juicy and succulent

Fresh herbs – sage, rosemary and thyme are diced and mixed in with the butter. Dry seasonings will work if you can’t get your hands on fresh ones.

Onion and celery – sliced white onion and celery add aromatics to this tender chicken.

White wine – choose a dry variety such as chardonnary, pinot grigio, or sauv blanc.

Baked Bone-In Chicken

How to Make Baked Bone-In Chicken

Step 1: Make the cajun butter by combining softened butter, cajun seasoning, and freshly minced herbs. Mix well until smooth and combined. Divide the butter equally into two bowls and melt one of them in the microwave until just melted.

Baked Bone-In Chicken

Step 2: Inject the chicken pieces in 2-3 different locations with the melted herb butter. Be sure to use a large enough needle for the minced herbs so it doesn’t jam up the injector needle. 

Baked Bone-In Chicken

Baked Bone-In Chicken

Step 3: Once the chicken pieces are injected, pat them dry from any moisture to ensure the skin will crisp up. Work the softened butter under the skin of each piece of chicken, and smother the outside of the chicken skin with remaining butter – brushing it on if needed.

Baked Bone-In Chicken

Step 4: Place onion and celery in the bottom of a roasting pan. Add the broth and wine then place the rack in and place the chicken the rack. Roast for 35-40 minutes or until the internal temp reaches 160 degrees. 1-2 times throughout the cooking process, baste the chicken with the pan juices. 

Baked Bone-In Chicken

Step 5: Once chicken is cooked through, turn oven to broil for 2-3 minutes minutes to crisp up the skin. Remove the roasting pan from the oven and allow chicken to cool for 10 minutes for the juices to redistribute before serving with pan juices.

Baked Bone-In Chicken

Looking for More Comfort Food?

Southern Sweet Potato Casserole
Southern Sweet Potato Casserole

Scalloped Potatoes Au Gratin
Scalloped Potatoes Au Gratin

Baked Mac and Cheese
Homemade Macaroni and Cheese

Garlic Butter Steak with Parmesan Cream Sauce
Garlic Butter Steak Bites

Baked Bone-In Chicken

I hope you enjoy this easy recipe for Baked Bone-In Chicken. Be sure to comment below with any questions or feedback!

If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!

Baked Bone-In Chicken

Herby Cajun Butter Baked Bone-In Chicken Pieces

This soulful baked bone-in chicken is injected and smothered with a homemade herby cajun butter and roasted to juicy perfection. It's then roasted over fresh veggies, chardonnay and chicken broth to add aromatic moisture and acidity and balance out the tender buttery cajun flavor.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Holiday Food, Main Course
Servings: 4 servings
Author: Mallory Austin

Equipment

  • Meat Injector
  • Roasting pan with rack
  • Baster

Ingredients

  • 4-5 pieces bone-in chicken breasts OR 6 bone-in chicken thighs
  • 3 sticks butter, softened
  • 2-3 tablespoons cajun seasoning (below)
  • 2 tablespoons poultry blend herbs, removed from stems and minced sage, rosemary, thyme
  • 1 large onion, sliced
  • 5 stalks celery, chopped
  • 2 cups chicken broth
  • 1 cup dry white wine Chardonnay, pinot grigio, sauv blanc

Cajun Seasoning

  • 2 tablespoons smoked paprika regular paprika works too
  • 1 tablespoon cayenne pepper
  • 1 tablespoon onion powder
  • 2 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Instructions

  • Preheat oven to 425 F degrees
  • Make the cajun butter by combining softened butter, cajun seasoning, and freshly minced herbs. Mix well until smooth and combined. Divide the butter equally into two bowls and melt one of them in the micowave until just melted.
  • Inject the chicken pieces in 2-3 different locations with the melted herb butter. Be sure to use a large enough needle for the minced herbs so it doesn't jam up the injector needle.
  • Once the chicken pieces are injected, pat them dry from any moisture to ensure the skin will crisp up. Work the softened butter under the skin of each piece of chicken, and smother the outside of the chicken skin with remaining butter - brushing it on if needed.
  • Place onion and celery in the bottom of a roasting pan. Add the broth and wine then place the rack in and place the chicken the rack. Roast for 35-40 minutes or until the internal temp reaches 160 degrees. 1-2 times throughout the cooking process, baste the chicken with the pan juices.
  • Once chicken is cooked through, turn oven to broil for 2-3 minutes minutes to crisp up the skin. Remove the roasting pan from the oven and allow chicken to cool for 10 minutes for the juices to redistribute before serving with pan juices.
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