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- 4 boneless, skinless chicken thighs - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 small red onion, sliced - 2 cups baby potatoes, halved - 3 tablespoons olive oil - 2 tablespoons Cajun seasoning - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh parsley for garnish (optional) Choosing the right ingredients makes a big difference. For this Cajun Chicken Sheet Pan Dinner, I love using chicken thighs. They stay juicy and flavorful. Bell peppers add color and crunch. Use both red and yellow for the best taste. Baby potatoes are perfect here. They cook up soft and soak in all the flavors. Slice them in half for quicker cooking. You’ll also need olive oil for richness. Cajun seasoning brings that bold flavor. Garlic and onion powder add depth. Don’t forget salt and pepper to enhance every bite. Feel free to add fresh parsley on top. It gives a nice pop of color and flavor. For the full recipe, check the details. - Preheat the oven to 425°F (220°C). - Take your chicken thighs and place them in a large bowl. - Pour 1 tablespoon of olive oil over the chicken. - Add 1 tablespoon of Cajun seasoning, garlic powder, onion powder, salt, and pepper. - Mix everything well until the chicken is coated. - In another bowl, combine the sliced bell peppers, red onion, and halved baby potatoes. - Drizzle the remaining olive oil over the veggies. - Add the rest of the Cajun seasoning. - Toss the vegetables to coat them evenly with the oil and seasoning. - Grab a large baking sheet and arrange the chicken in the center. - Spread the seasoned vegetables around the chicken on the sheet pan. - Make sure they are evenly spaced for even cooking. - Bake in the preheated oven for about 25-30 minutes. - The chicken should reach an internal temperature of 165°F (75°C). - Check that the potatoes are tender. - Once done, take it out and let it rest for a few minutes. - You can garnish with fresh parsley before serving. For the full recipe, refer to the previous sections. Enjoy your simple and flavorful Cajun Chicken Sheet Pan Dinner! For a great Cajun Chicken Sheet Pan Dinner, cook the chicken until it hits 165°F (75°C). You can check this using a meat thermometer. Insert it into the thickest part of the thigh without touching the bone. This ensures juicy chicken every time. Let the chicken rest before serving. This helps keep the juices inside. If you skip this step, the chicken may dry out. Rest it for about five minutes on the pan before plating. You’ll see a big difference in taste and texture. To make your dish pop, consider garnishing with fresh herbs. Chopped parsley adds color and fresh flavor. It brightens up the meal and makes it more inviting. You can also add lemon wedges on the side. They add a zesty kick when squeezed over the chicken. Fresh herbs not only improve the look but also enhance the taste. They bring out that Cajun flair in every bite. {{image_2}} You can change up the vegetables in this dish. Try using zucchini, asparagus, or broccoli. These veggies add great taste without losing the fun of cooking. You can also switch the protein. Instead of chicken, use shrimp or sausage. Both options cook well and add a different flair to the meal. Shrimp cooks quickly, so be sure to adjust your cooking time. Sausage can add a heartier flavor, making it a filling choice. Want to spice up your Cajun chicken? You can add cayenne pepper for heat. A little goes a long way, so start small and taste as you go. You might also try adding fresh herbs like thyme or oregano. They can brighten the dish. For sauces, consider adding a splash of hot sauce or a drizzle of honey. Both can enhance the flavors and give your meal a unique twist. You can find the full recipe for all these ideas and more. To store your leftover Cajun Chicken Sheet Pan Dinner, let it cool first. Place the chicken and veggies in an airtight container. This keeps them fresh and tasty. You can store it in the fridge for up to three days. If you notice any odd smells or changes in color, it's time to throw it away. When you want to enjoy your leftovers, reheating is key. The best method is using the oven. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet and cover them with foil. Heat for about 15-20 minutes. This keeps everything juicy and tasty. If you want to freeze it, make sure it cools completely first. Place the food in freezer-safe bags or containers. It can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight before reheating. This keeps the flavor and texture just right. Cajun Chicken Sheet Pan Dinner shines with sides that complement its bold flavors. Here are some great options: - Rice: White or brown rice soaks up tasty juices. - Corn: Grilled or roasted corn adds sweetness. - Salad: A fresh green salad balances the spices. - Bread: Crusty bread makes a fun dipping tool. Yes, you can prepare Cajun Chicken Sheet Pan Dinner ahead. Season the chicken and veggies and store them in the fridge for up to 24 hours. This allows flavors to meld together. When you’re ready to cook, simply bake as directed in the Full Recipe. Cajun seasoning can be spicy, but you control the heat. If you want less spice, use less seasoning. Or, try a mild blend. You can also add sweet spices like paprika to balance heat. To keep the chicken juicy, avoid overcooking it. Use a meat thermometer to check the internal temperature. Aim for 165°F (75°C). Let the chicken rest for a few minutes after cooking. This helps the juices redistribute, making it tender and flavorful. In this blog post, we explored a simple Cajun Chicken Sheet Pan Dinner. You learned about the fresh ingredients needed, from chicken thighs to colorful veggies. I provided clear steps for preparation and cooking, along with helpful tips for perfecting your meal. Remember, you can switch up the ingredients and flavors to suit your taste. Enjoy your cooking adventure! This dish is sure to impress and satisfy, making it a great choice for any night.

Cajun Chicken Sheet Pan Dinner

Satisfy your dinner cravings with this easy Cajun Chicken Sheet Pan Dinner! Featuring juicy chicken thighs, colorful bell peppers, and crispy baby potatoes, this one-pan recipe is packed with flavor and effortless to make. Perfect for busy weeknights, it comes together in just 30 minutes. Ready to spice up your meal routine? Click through to discover how to create this delicious dish that your family will love!
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Ingredients
  

4 boneless, skinless chicken thighs

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 small red onion, sliced

2 cups baby potatoes, halved

3 tablespoons olive oil

2 tablespoons Cajun seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat the oven to 425°F (220°C).

    In a large bowl, add the chicken thighs and coat them with 1 tablespoon of olive oil, 1 tablespoon of Cajun seasoning, garlic powder, onion powder, salt, and pepper. Mix well until the chicken is fully coated.

      In another bowl, combine the sliced bell peppers, red onion, and halved baby potatoes. Drizzle with the remaining olive oil and Cajun seasoning. Toss to coat the veggies evenly.

        On a large baking sheet, arrange the chicken thighs in the center. Add the seasoned vegetables around the chicken, spreading them out evenly.

          Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.

            Once done, remove from the oven and let it rest for a few minutes.

              Garnish with fresh parsley before serving.

                Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings

                  - Presentation Tips: Serve the chicken and vegetables on a large platter, drizzling any pan juices over the top for added flavor.