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Most Delicious Roasted Cajun Chicken
I’m sure we can all agree that one pot meals are the best. I mean, who doesn’t love preparing dinner with minimal dishes? I know I do! And what makes this even better is that this quick and easy meal is this Cajun Chicken bake, WITH potatoes. A simple meal that is just packed with oh-so-much flavour.
This Cajun chicken roast recipe is SO GOOD. Not only is it pretty to look at, but it is also super scrumptious. The chicken is super tender and juicy inside with a beautiful crispy outer layer. The potatoes cook beneath the chicken, which means they cook in those mouthwatering juices and become perfectly fork-tender.
This roasted chicken and potatoes makes a really good weeknight meal. It only takes about 15 minutes of hands on effort. The rest of the time is for marinating and baking, which really is not that bad for a weeknight meal. If you have more time, my Soft and Fluffy Dinner Rolls would make the perfect side!
This is also a really good fall dinner, as well. This is an extra cozy recipe that you can throw in the oven and forget it. Roasting and baking are very popular methods of cooking in fall and winter. This is the perfect recipe if you’re looking for fall meal ideas and want that aroma of a comfy, warm meal cooking in your oven.
Ingredients Needed
Chicken: I strongly recommend using dark meat. Dark meat is juicier and has a lower risk of drying out like white meat. You can get away with using chicken breasts instead of drumsticks and thighs if you really wanted to. The result just won’t be as juicy and succulent. Also, bone-in chicken is preferred.
Unsalted butter & olive oil: both help brown the chicken beautifully. The butter gives it extra taste. Both help the seasonings to stick to the chicken pieces. You can use all butter or all oil if you prefer.
Cajun seasonings: salt, black pepper, garlic powder, cayenne pepper, paprika, chili powder, oregano, and thyme all help to give this roasted Cajun chicken the classic Cajun flavour. If you already have Cajun seasoning on hand, feel free to use that if it’s more convenient for you. But I urge you to try the seasoning blend in this recipe, it’s perfect!
Potatoes: I personally love the taste of Yukon Gold potatoes as they are creamier and have a deeper flavour. You can use Russet if you prefer, or any other potato for that matter.
Onions & garlic: adds extra flavour to the potatoes.
Parsley: adds some extra freshness to the dish.
How to Make Cajun Roast Chicken
Prepare seasoning blend by combining all the spices with melted butter and olive oil.
Mix 1 tbsp of the mixture with the potatoes, onions, and garlic. Spread in baking dish.
Pat chicken very dry with a paper towel. Mix the remaining seasoning blend into the chicken pieces, making sure to rub the mixture into the chicken well.
Place the chicken pieces over the potatoes. Cover and place in fridge for 30 mins to marinate, or you can just totally skip this step.
Bake in an oven preheated to 425F for 35-40 minutes. Check internal temp of chicken to ensure fully cooked to 165-170F. Use tongs to remove chicken from baking dish. Lower oven temperature to 375F and continue to cook potatoes until fork tender, about 15 minutes. Place chicken back into dish and broil for about 5 minutes, if you’d like a lovely browned, crispy exterior. Let rest then serve with a sprinkling of fresh parsley.
Tips for the Perfect Cajun Chicken Bake
- DO NOT overcook the chicken. Once the chicken hits 165-170°F with a meat thermometer, remove from the oven. Overcooked chicken results in dry and chewy chicken. The chicken is perfectly safe to eat at the 165°F mark.
- Allow the chicken to rest after removing from oven, which helps the juices redistribute and makes the chicken juicier.
- Broiling in the last few minutes allows the skin of the chicken to crisp up and gives the chicken some colour.
Storing Leftovers
Store leftovers in the fridge in an airtight container for up to 3-4 days. You can also store in the freezer for up to 3 months.
Frequently Asked Questions
I recommend chicken legs because it holds the flavour better and results in juicy chicken pieces. However, you can use chicken breasts if you’d like. You can even use a whole chicken. The roasting time will be longer than what this recipe states.
Yes you can. You can just mix the seasonings with the melted butter and olive oil that this recipe calls for and you are good to go!
Yes, you can. But keep in mind that different vegetables have different cook times. So you will need to add/remove them to/from the oven accordingly.
My favourite is cast iron, but you can use any baking dish, so long as it is able to hold the chicken and vegetable without over-crowding.
This one pot chicken dinner is quite a meal on its own. However, if you want to serve something on the side, you can serve your favourite salad, dinner rolls, potato salad, and even mac and cheese!
This recipe is awesome because everything is made in one dish! If you want to roast them separately, however. you can do that, but the potatoes wouldn’t be able to absorb all those delicious juices from the chicken.
Recipes you might like: Cilantro Lime Chicken Tacos, Marry Me Chicken Pasta, Soft and Fluffy Dinner Rolls, Marry Me Chicken Meatballs, Lamb Arayes
Roasted Cajun Chicken with Potatoes
Description
One pot Cajun-style chicken and potatoes, roasted to perfection. Packed-with-flavour chicken that's crispy on the outside and juicy on the inside, on top of a bed of tender potatoes.
Ingredients
Instructions
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Start by preparing the Cajun seasoning blend. Melt the butter in a small bowl. Add the olive oil, salt, black pepper, oregano, thyme, paprika, cayenne pepper, chili powder, and garlic powder. Whisk until combined.
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Add cubed potatoes, sliced onion, and minced garlic to a medium bowl. Add 1 tbsp of the seasoning blend + a drizzle of olive oil and a sprinkle of salt. Mix until combined.
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Transfer the potato mixture to a 9x13 inch baking dish or a 12-inch cast-iron skillet. Set aside.
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Pat the chicken very dry with a paper towel. Put the chicken in a bowl and combine with the remaining seasoning blend. Be sure to rub the seasoning blend well into the chicken pieces.
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Place the chicken pieces over the potato mixture, skin side up. Pour any remaining liquid over the chicken and potatoes. Cover and place in the fridge, and allow to marinate for 30 minutes (marinating is optional).
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While chicken and potatoes are marinating, preheat oven to 425°F. Once 30 minutes of marinating is up, uncover and place the baking dish or skillet in the oven. Bake for 35-4o minutes, or until chicken is fully cooked.
(use a meat thermometer to make sure internal temperature of chicken is 165-170°F at the thickest part)
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Use tongs to transfer chicken pieces to a plate. Reduce heat to 375°F and continue to cook potatoes until fork tender, about 10-15 minutes.
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Add chicken pieces back to baking dish, skin side up. Spoon some of the juices over the chicken pieces. Turn broil setting on and allow the chicken to brown and crisp up a bit, 5-10 minutes.
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Remove from oven and allow to rest for 5-10 minutes. Serve and garnish with finely chopped parsley.
