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One Pan Cajun Chicken Dinner

One Pan Cajun Chicken Dinner

You can never have enough one pan dinner recipes, right? Especially this time of year when your kitchen already seems to be a disaster from all the holiday baking, yikes! This recipe is dreamy because not only does it taste delicious but it takes minimal clean up. My kind of dinner for that reason alone!

This is a spicy dinner but you can definitely adjust it to suite your taste. Add more cajun seasoning for a spicier version and add less or even omit if you don’t like heat. Also season everything to suite your taste you don’t have to go with the amounts I listed that’s just to help give you an idea. This is one of those recipes (other than measuring out the spice mixture) that doesn’t require measuring. And you don’t have to use the cajun seasoning I listed you could even use a store bought version if you’d like – but just be warned you can’t control the heat level on those. You could also use another kind of seasoning blend like ranch seasoning or an italian dressing seasoning blend. You could also use chicken breasts with this recipe but I’d roast the potatoes for about 20 minutes first since the chicken breasts should only take about 25 minutes (also I recommend pounding the chicken breasts to an even thickness if using those, and add an extra 1 – 2 tbsp of olive oil with the veggies if needed since the chicken breasts won’t render any fat to coat the veggies). And if you have one I recommend using a dark non-stick pan with this. I don’t recommend them for baking but when roasting veggies they can help brown them up better than an uncoated pan.

This recipe is perfect for busy weeknights when you still want a homemade meal but you don’t want to put in a lot of effort. You can even make a big batch of the spice mixture so the next time around you won’t have to measure all of that out – just use tablespoons instead of the teaspoons listed and store it in a labeled package in your spice cupboard.

Yield: About 4 servings

    • 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


  • Whisk all cajun seasoning ingredients together in a small bowl or toss together well in a small resealable bag. Preheat oven to 425 degrees. 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 then 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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