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Cajun Comfort
Sheet-Pan Cajun Chicken & Veggies
A hands-off sheet-pan Cajun chicken dinner with bell peppers, onion, and baby potatoes roasted in smoky seasoning on one tray.
RECIPE AT A GLANCE
15
min
Active Time
40
min
Total Time
4
SERVINGS
Oven
METHOD
Why It Works
Cutting the potatoes small lets them roast in the same time as the chicken. One tray means the seasoning crisps everything at once.
Ingredients
Protein
• 1 1/2 lb bone-in skin-on chicken thighs
Vegetables
• 1 lb baby potatoes, halved
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red onion, cut into wedges
Sauce
• 3 tablespoons olive oil
Seasoning
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• ¼ teaspoon black pepper
Topping
• 2 tablespoons chopped fresh parsley
• lemon wedges, for serving
How to Make It
1
Heat the oven to 425°F and line a large sheet pan.
2
Whisk olive oil with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper in a small bowl.
3
Add chicken, potatoes, peppers, and onion to the sheet pan and toss with the seasoned oil. Arrange in a single layer, chicken skin-side up.
4
Roast 30 to 35 minutes, until chicken reaches 165°F and potatoes are tender.
5
Scatter with parsley and serve with lemon wedges.
How to Make It
1
Heat the oven to 425°F and line a large sheet pan.
2
Whisk olive oil with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper in a small bowl.
3
Add chicken, potatoes, peppers, and onion to the sheet pan and toss with the seasoned oil. Arrange in a single layer, chicken skin-side up.
4
Roast 30 to 35 minutes, until chicken reaches 165°F and potatoes are tender.
5
Scatter with parsley and serve with lemon wedges.
Ingredients
Protein
• 1 1/2 lb bone-in skin-on chicken thighs
Vegetables
• 1 lb baby potatoes, halved
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red onion, cut into wedges
Sauce
• 3 tablespoons olive oil
Seasoning
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• ¼ teaspoon black pepper
Topping
• 2 tablespoons chopped fresh parsley
• lemon wedges, for serving
Storage & Reheat
Store:
Store in an airtight container up to 3 days.
Reheat:
Reheat on a sheet pan at 375°F until hot and re-crisped.
Swaps
No olive oil? Use avocado oil or canola oil in the same amount.
Avo's Tip
Toss everything in the seasoned oil right on the pan to save a bowl and lock in flavor.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use chicken breasts?
Yes. Use bone-in for juicier results, or boneless breasts added halfway so they don't dry out.
What potatoes work best?
Baby potatoes or Yukon Golds, halved or quartered, roast evenly and stay creamy inside.
Can I swap the veggies?
Zucchini, broccoli, or green beans all work — add quicker-cooking veggies partway through.
Quick Fixes
Veggies not browning: spread them in a single layer.
Chicken done before potatoes: pull the chicken and roast the potatoes a few minutes more.
Want more char: broil 2 minutes at the end.
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