- 4
Ingredients
- 5 bone-in skin on chicken thighs, 2 1/2 lbs
- 2 lbs yukon gold potatoes, diced into 1-inch pieces
- 4 T olive oil, divided
- 1 bell pepper, diced into 1-inch pieces (any color)
- 1/2 medium red onion, diced into 1-inch pieces
- salt & freshly ground black pepper
- chopped fresh parsley, for garnish (optional)
- CAJUN SEASONING
- 2 1/2 t paprika
- 2 t garlic powder
- 2 t salt
- 1 1/4 t dried oregano
- 1 1/4 t dried thyme
- 1 t onion powder
- 1 t freshly ground black pepper
- 1/2 - 1 t cayenne pepper, to taste
Preparation
Step 1
Whisk all cajun seasoning ingredients together in a small bowl.
Preheat oven to 425 degrees. Place chicken skin side down on a large rimmed baking sheet. Drizzle with 1 T olive oil - season with cajun seasoning (about 1 T) - rub in. Flip chicken over - drizzle with 1 T olive oil - sprinkle with cajun seasoning (about 1/2 T).
Toss potatoes with 2 T olive oil and season with cajun seasoning (about 2 t). Transfer potatoes to baking sheet placing around chicken. Roast in preheated oven 30 minutes then remove from oven and add bell pepper and red onion over potatoes - toss. Return to oven, roast about 10 - 15 minutes longer until chicken is golden and cooked through and potatoes are tender. You can broil during the last few minutes to brown more if desired.
Serve warm sprinkled with parsley and salt and pepper to taste.