Cajun Baked Chicken Thighs Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
45 mins
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Total Time
1 hr 10 mins
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Servings
2
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Calories
972 kcal
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Course
Main Course
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Cuisine
American
Cajun Baked Chicken Thighs Recipe
Description
This recipe starts by rubbing a mix of garlic powder and Cajun seasoning onto the chicken thighs, ensuring flavor under and on the skin. After letting the chicken rest, it is seared in olive oil to develop a crisp golden-brown skin. Aromatic onions and peppers are sautéed in the same pan, then deglazed with white wine to lift the browned bits, creating the dish's base sauce.
Chicken broth is added, and the seared thighs and baby potatoes are added to the pan and baked until the chicken reaches a safe internal temperature, ensuring tenderness and juiciness. The final step is squeezing lemon juice over the chicken and garnishing with chopped parsley to enhance freshness and balance the spices.
This combination yields a hearty, flavorful meal with tender meat, crisp skin, and roasted potatoes infused with the Cajun seasoning and pan juices. It's suitable for family dinners or entertaining and pairs well with simple sides or a green salad.
Ingredients
- 4 chicken thighs bone in, skin on
- olive oil
- 1 tablespoon garlic powder
- 2-3 tablespoons Cajun seasoning Or use a nice chili pepper blend
- salt to taste
- black pepper to taste
- 1 onion chopped, small
- 2 cubanelle pepper chopped
- 4 cloves garlic
- ½ cup white wine
- 1 cup chicken broth
- 12-16 baby potatoes small
- lemon juice from half
- parsley chopped, for serving
Instructions
- Combine spices in a small bowl.
- Pat dry the chicken thighs and rub them down with the spice rub. Be sure to get under the skins and on the skins as well. Let them sit for about 20 minutes or so at room temperature.
- Preheat oven to 325 degrees.
- Heat a cast iron skillet to medium heat and add a couple tablespoons olive oil.
- Sear the chicken thighs 5 minutes each side. Remove to a plate to hold them.
- To the pan, add onion and peppers. Cook about 5 minutes. Add garlic and cook a minute more. Be sure to stir.
- Add white wine to deglaze. Be sure to stir up the brown bits from the bottom. Let the wine reduce until it is almost gone.
- Add chicken broth and bring to a boil. Remove from heat.
- Add chicken thighs back to the pan along with the baby potatoes.
- Bake for 20-30 minutes, or until chicken is cooked through. It should measure at least 165 degrees F internal temperature.
- Remove from heat, cool slightly, then squeeze lemon juice over the thighs.
- Top with parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 972 kcal
% Daily Value*
| Calories | 972kcal | 49% |
| Carbohydrates | 98g | 33% |
| Protein | 48g | 96% |
| Fat | 39g | 60% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 221mg | 74% |
| Sodium | 794mg | 33% |
| Potassium | 2806mg | 60% |
| Fiber | 15g | 60% |
| Sugar | 8g | 16% |
| Vitamin A | 3625IU | 73% |
| Vitamin C | 108.2mg | 120% |
| Calcium | 124mg | 12% |
| Iron | 7.3mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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