Super easy, deliciously flavorful one pan chicken dinner! Made with tender chicken thighs, lots of fresh vegetables and a simple homemade cajun seasoning. Perfect recipe for a busy day!
Servings: 5
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Ingredients
- 5 bone-in skin-on chicken thighs, 2 1/2 lbs
- 2 lbs yukon gold potatoes, 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 medium red onion, diced into 1-inch pieces
- Chopped fresh parsley, for garnish (optional)
- Salt and freshly ground black pepper
Cajun seasoning
- 2 1/2 tsp paprika
- 2 tsp garlic powder
- 2 tsp salt
- 1 1/4 tsp dried oregano
- 1 1/4 tsp dried thyme
- 1 tsp onion powder
- 1 tsp freshly ground black pepper
- 1/2 - 1 tsp cayenne pepper, to taste
Instructions
Preheat oven to 425 degrees. 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.
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