One Pan Cajun Chicken and Veggies
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
-
Servings
5
-
Course
Main Course
-
Cuisine
American
One Pan Cajun Chicken and Veggies
Description
This recipe combines bone-in, skin-on chicken thighs with diced potatoes and colorful vegetables, all tossed with a blend of paprika, garlic powder, oregano, thyme, onion powder, black pepper, cayenne, and salt. The chicken is seasoned and rubbed with olive oil and the spice mix before resting skin-side down on the baking sheet. Potatoes season similarly and are arranged around the chicken. After roasting at 425°F for 30 minutes, bell peppers and onion are stirred into the potatoes, and the dish returns to the oven until the chicken is golden and cooked through and the vegetables are tender.
The roasting lets the chicken skin become crisp while the potato pieces develop lightly browned edges. Adding bell peppers and red onion later prevents over-softening. The cajun seasoning blend provides herbal, spicy, and smoky notes that complement the natural savoriness of the chicken and the mild sweetness of the vegetables.
This one-pan roasting method minimizes cleanup and efficiently produces a hearty, balanced meal containing meat and vegetables. Fresh parsley can be sprinkled on top for color and fresh herb flavor. Using a dark non-stick pan can help achieve better browning on the vegetables.
Ingredients
Chicken and veggies
- 5 chicken thigh 2 1/2 lbs, bone-in, skin-on
- 2 lbs Yukon Gold potato diced into 1-inch pieces
- 4 Tbsp olive oil divided
- 1 bell pepper diced into 1-inch pieces (or half of 2 colors
- 1/2 red onion diced into 1-inch pieces, medium
- parsley for garnish (optional, chopped, fresh
- salt freshly ground
- black pepper freshly ground
Cajun seasoning
- 2 1/2 tsp paprika
- 2 tsp garlic powder
- 2 tsp salt
- 1 1/4 tsp oregano dried
- 1 1/4 tsp thyme dried
- 1 tsp onion powder
- 1 tsp black pepper freshly ground
- 1/2 - 1 tsp cayenne pepper to taste
Instructions
- Preheat oven to 425 degrees F. Whisk all cajun seasoning ingredients together in a small bowl or toss together well in a small resealable bag.
- Place chicken skin side down on a large rimmed baking sheet and drizzle and rub 1 Tbsp of the olive oil evenly over thighs. Sprinkle with cajun seasoning to taste (I did 1 Tbsp total).
- Rotate to opposite side and drizzle and rub tops with another 1 Tbsp olive oil. Season with cajun seasoning to taste (I did 1/2 Tbsp).
- Toss potatoes with 2 Tbsp olive oil (I just did this on the cutting board I used to cut the potatoes) and season with cajun seasoning to taste (I did 2 tsp) and toss.
- Transfer potatoes to baking sheet placing them around chicken thighs. Roast in preheated oven 30 minutes.
- Remove from oven and add bell pepper and red onion over potatoes and toss, then return to oven and roast about 10 - 15 minutes longer until chicken is golden and cooked through and potatoes are tender (you can broil during last few minutes to help brown a little more if desired).
- Serve warm sprinkled with parsley and season with salt and pepper to taste as desired.
Notes
- Using a dark non-stick pan can help brown vegetables better when roasting this dish.
- This recipe is inspired by eatwell101's cajun seasoning and adapted from an Allrecipes blend.
User Reviews
Overall Rating
5
You'll Also Love
