Sheet Pan Cajun Chicken and Veggies

Ingredients

• Paprika

  Spices

  2 ½ tsp or 5g

• Garlic powder

  Spices

  2 tsp or 6g

• Salt

  Table

  2 tsp or 12g

• Oregano

  Spices, dried

  1 ¼ tsp, ground or 2g

• Thyme

  Spices, dried

  1 ¼ tsp, ground or 2g

• Onion powder

  Spices

  1 tsp or 2g

• Pepper

  Spices, black

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  5 thigh, bone removed or 470g

• Potato

  Flesh and skin, raw

  5 Potato small or 850g

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Parsley

  Raw

  5 tbsp or 19g

Directions

1. Preheat the oven to 425°F.
2. Mix all the seasoning ingredients in a small bowl or shake them together in a small resealable bag.
3. Place the chicken thighs skin-side down on a large rimmed baking sheet. Drizzle and rub one-quarter of the olive oil over the thighs and sprinkle with seasoning mixture to taste.
4. Flip the chicken and drizzle with another quarter of the olive oil. Season with more seasoning to taste.
5. Toss the diced potatoes with half of the remaining olive oil and seasoning to taste. Arrange them around the chicken on the baking sheet, and roast for 30 minutes.
6. Remove from the oven, add the bell pepper and red onion over the potatoes, and toss with remaining olive oil. Return to the oven and roast for another 10-15 minutes until the chicken is golden and cooked through to 165°F and the potatoes are tender. Broil for a few minutes if desired for additional browning.
7. Serve garnished with fresh chopped parsley.

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