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.
Servings: 4 servings
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.