Ingredients

The following ingredients have 4 Servings
  • 5 bone-in skin-on chicken thighs, (2 1/2 lbs)
  • 2 lbs yukon gold potatoes, (diced into 1-inch pieces)
  • 4 Tbsp olive oil, (divided)
  • 1 bell pepper, (diced into 1-inch pieces (or half of 2 colors))
  • 1/2 medium red onion, (diced into 1-inch pieces)
  • Chopped fresh parsley, (for garnish (optional))
  • Salt and freshly ground black pepper
  • 2 1/2 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp salt
  • 1 1/4 tsp dried oregano
  • 1 1/4 tsp dried thyme
  • 1 tsp onion powder
  • 1 tsp freshly ground black pepper
  • 1/2 - 1 tsp cayenne pepper, (to taste)

Instruction

  • Preheat oven to 425 degrees F. Whisk all cajun seasoning ingredients together in a small bowl or toss together well in a small resealable bag. 
  • Place chicken skin side down on a large rimmed baking sheet and drizzle and rub 1 Tbsp of the olive oil evenly over thighs. Sprinkle with cajun seasoning to taste (I did 1 Tbsp total). 
  • Rotate to opposite side and drizzle and rub tops with another 1 Tbsp olive oil. Season with cajun seasoning to taste (I did 1/2 Tbsp).
  • Toss potatoes with 2 Tbsp olive oil (I just did this on the cutting board I used to cut the potatoes) and season with cajun seasoning to taste (I did 2 tsp) and toss. 
  • Transfer potatoes to baking sheet placing them around chicken thighs. Roast in preheated oven 30 minutes. 
  • Remove from oven and add bell pepper and red onion over potatoes and toss, then return to oven and roast about 10 - 15 minutes longer until chicken is golden and cooked through and potatoes are tender (you can broil during last few minutes to help brown a little more if desired). 
  • Serve warm sprinkled with parsley and season with salt and pepper to taste as desired.