Roasted Cajun Chicken with Potatoes
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 Roasted Cajun Chicken with Potatoes. A simple meal that is just packed with oh-so-much flavour.
This Cajun roasted chicken 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 Cajun roast 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. This is an extra cozy recipe that you can throw in the oven. 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.
Ingredients for Roasted Cajun Chicken
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.
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.
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.
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.
Onions & garlic: adds extra flavour to the potatoes.
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. Bake in preheated oven for 35-40 minutes. Remove chicken from oven and continue to cook potatoes until fork tender. Place chicken back into dish and broil for about 5 minutes. Let rest then serve with a sprinkling of fresh parsley.
Tips for the Perfect Cajun Roasted Chicken
- 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.
- 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.
Storing Leftovers
Store leftovers in the fridge in an airtight container for 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.
Recipes you might like: Cilantro Lime Chicken Tacos, Marry Me Chicken Pasta, Soft and Fluffy Dinner Rolls
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.
- 4 chicken legs, skin on, bone in (cut into thighs and drumsticks)
- 2 tbsp unsalted butter (melted)
- 2 tbsp olive oil
- 1 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 tsp oregano, dried
- 1 tsp thyme, dried
- 1 1/2 tsp paprika powder
- 1 tsp cayenne pepper
- 1 tsp chili powder (optional)
- 1 1/2 tsp garlic powder
- 1 medium onion (sliced)
- 2 lbs potatoes, cut in cubes or wedges (yellow or white)
- 5 cloves garlic, minced
- fresh parsley, finely chopped (for garnish)
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.
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.
Transfer the potato mixture to a 9x13 inch baking dish or a 12-inch cast-iron skillet. Set aside.
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.
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).
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)
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.
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.
Remove from oven and allow to rest for 5-10 minutes. Serve and garnish with finely chopped parsley.
