One Pan Crispy Cajun Chicken – Whole30 and Paleo friendly. A great way to quickly get a meal on the table without having to prep much!
One pan meals: they’re a time saver and can easily be thrown together whenever you’re in a pinch! If you know me, you know I love making one pan meals because it means one less dish for me to clean, and everything can be prepared ahead of time.
Even if I don’t prepare the ingredients ahead of time, they can easily be prepped without you being in the kitchen for too long. Win-win in my book. Lately, I’ve been on a Cajun kick and have been using a Cajun spice mix to put on all of the things thus my one pan crispy Cajun chicken recipe!
I don’t even know if this counts as a recipe because it’s stupid easy. I think the hardest part is making sure I don’t burn my chicken when I broiled it for maximum crispy skin. Other than that, you’re literally tossing a bunch of protein and vegetables with spices and calling it a day! …a very flavorful day I might add. Basically, this One Pan Crispy Cajun Chicken recipe is fool proof.
Pro-tip: when you buy your produce, always chop your veggies the same day. So when you’re ready to use those veggies, they’re already chopped and prepped for you.
One Pan Crispy Cajun Chicken
- 2 lbs chicken thighs and drumsticks
- 1 lb baby potatoes halved
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 6 garlic cloves peeled and smashed
- 4 tbsp avocado oil divided
- 3 tbsp cajun seasoning
- 1 tsp kosher salt
- ½ fresh ground black pepper
In a large bowl or ziplock bag, add in chicken thighs & drumsticks, potatoes, and 2 tablespoons of avocado oil and cajun seasoning. Mix thoroughly and marinate in the refrigerator for at least 30 minutes to overnight. You can also mix everything in the baking dish to marinate.
In another bowl, toss bell peppers and garlic with remaining avocado oil, salt and pepper.
Preheat oven to 425F.
Meanwhile, place chicken and potatoes on a large baking sheet. Roast for 25 minutes.
Lower heat to 350F, toss potatoes, add bell peppers and garlic to the baking sheet. Cook for another 25 minutes or until chicken is cooked through and vegetables are tender.
Optional: broil for an additional 5 minutes to get crispier skin and golden potatoes.
Mix spices and store in an airtight container until ready to use.
Pin this recipe for later!
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