Sheet Pan Cajun Chicken Veggie (Print Version)
Cajun-spiced chicken and colorful veggies roasted on one sheet for a vibrant, easy dinner.
# What You’ll Need:
→ Main
01 - 4 boneless, skinless chicken thighs
02 - 2 bell peppers, sliced
03 - 1 red onion, sliced
04 - 2 tablespoons olive oil
05 - 1 tablespoon Cajun seasoning
# How to Make It:
01 - Set oven temperature to 425°F (220°C) to prepare for roasting.
02 - In a large mixing bowl, toss chicken thighs, sliced bell peppers, and sliced red onion with olive oil and Cajun seasoning until evenly coated.
03 - Spread the coated chicken and vegetables in a single layer on a baking sheet.
04 - Transfer the baking sheet to the oven and roast for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
# Additional Tips::
01 -
- Quick prep and minimal cleanup
- Perfect way to use extra bell peppers and onions
- Big bold Cajun flavors in every bite
- Family friendly and always a crowd pleaser
02 -
- High in protein and gluten free
- Full of immune boosting veggies
- Works with practically any sturdy veggie you have
03 -
- Always pat chicken dry before tossing with oil and spice for best browning
- For extra crispy edges spread everything out so no pieces overlap
- If you like it spicier add an extra sprinkle of cayenne or hot sauce before roasting