Make this flavourful and easy One Pan Cajun Chicken Dinner for a fuss free meal soon. Tender chicken thighs with potatoes, peppers and onions coated in a lightly spiced Cajun seasoning for a great taste!
I absolutely love one pot dinners! Dinners like this one, the Moroccan Chicken and Rice and the Skillet Chicken and Rice make great family dinners. Sheet pan meals like the Old Bay Sheet Pan Chicken and Squash also makes for a easy to prep and cook dinner. And today, we’re sharing this One Pan Cajun Chicken Dinner for a delicious dinner that you’ll want to add to your recipe collection!
What is This Sheet Pan Dinner Like
- Difficulty – Make this for a quick and easy dinner. It can all be prepped ahead of time and popped in the fridge before cooking time.
- Taste – If you love the One Pan Cajun Chicken and Rice, you’ll love this dinner idea! A complete meal of tender chicken pieces with soft roasted vegetables.
- Serving – This recipe makes four generous servings.
Ingredients
- Chicken thighs – I used small skinless chicken thighs for this recipe.
- Potatoes – This recipes uses approximately 3 medium sized baking potatoes.
- Green pepper – I used a medium sized green pepper.
- Onion – I added a small diced white onion to the vegetables for additional flavour.
- Cajun Seasoning – I used my Homemade Cajun Seasoning for this dinner. You could easily use store bought.
- Olive oil – Extra virgin olive oil is used to drizzle over the entire dish before baking.
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Preheat oven – Preheat oven to 425 degrees f/210 degrees c.
- Arrange chicken and vegetables – On a large baking sheet, arrange the chicken pieces, potatoes, green peppers and onion. Make sure to space everything out so it isn’t overlapping.
- Add seasonings – Sprinkle over the Cajun seasoning and drizzle over the olive oil. Stir or use your hands to make sure the seasoning is evenly coated over all the chicken and vegetables.
- Bake – Place in the oven and roast for about 25 minutes. Remove from oven and shake the pan to make sure the vegetables aren’t sticking. Pour any pan juices over the chicken and vegetables. Return to oven to finish cooking for a further 20 – 25 minutes or until the chicken and vegetables are fully cooked.
- Serve – Remove from oven and serve.
Recipe Tips
- Pan size and type – I used a large low rimmed baking sheet for this dinner. As you can see the food nestled in nicely. By not having space around the chicken or vegetables, the food will produce more pan juices.
- Evenly cut vegetables – When cutting the vegetables, try to make them as close to the same size as possible. Uneven sized vegetables will cook differently and you may end up with overcooked or under cooked vegetables.
- Pour over pan juices – At the half way cooking mark, about 1/2 hour, remove the sheet pan from the oven and spoon over any pan juices. Return to oven and allow to finish cooking.
Substitutions
- Chicken thighs – I used bone in, skinless chicken thighs for this recipe. You can choose to leave the skin on if you prefer. You could also use boneless chicken thighs. If you prefer to use chicken breast, you can. Just keep in mind, chicken breast is drier than chicken thighs.
- Potatoes – I used roasting potatoes for this recipe. You can leave them out all together and add carrots or sweet potato.
- Green Peppers – You can use any kind of bell peppers, sweet mini peppers or Italian peppers.
- Cajun Seasoning – I loved this seasoning for this dish and it made the prep time super quick. If you are looking for different flavours, you could easily make your own spice blend or try the Moroccan Spice Seasoning, Old Bay Seasoning or even Taco Seasoning for something completely different.
Serving
While this Old Bay Sheet Pan Chicken and Squash is a full dinner in itself, here’s a few additional side dishes you man enjoy!
Frequently Asked Questions
Essentially, a sheet pan dinner is an entire dinner baked on a baking tray. They are easy to make and require minimal effort and clean up.
You do not need to line a sheet pan for sheet pan dinners. You can use parchment paper or aluminium foil for easy clean up if you prefer.
Yes, generally you will cook a sheet pan dinner at a higher dinner than say a casserole. Most sheet pan dinners are cooked at around 400 degrees f.
Chicken will be fully cooked when the pan juices run clear or the internal temperature of the chicken reaches 165 degrees F (74 degrees C). If you are unsure about cooking chicken, I strongly recommend purchasing a meat thermometer and you will easily know when your chicken is cooked. Meat thermometers are easily available online and in the kitchen section of department stores are are inexpensive.
Old Bay Sheet Pan Chicken & Squash
Sheet Pan Shrimp and Peppers
Moroccan Spiced Sheet Pan Chicken Dinner
One Pan Cajun Chicken Dinner
Ingredients
- 2 lbs chicken thighs approximately 6 – 8 chicken thighs depending on the size
- 3 medium potatoes scrubbed and cut into about 2 inch pieces
- 1 green pepper cut into 2 inch pieces
- 1 small onion peeled and diced
- 1 1/2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
Instructions
- Preheat oven to 425 degrees f/210 degrees c.
- On a large baking sheet, arrange the chicken pieces, potatoes, green pepper and onion. Make sure to space everything out so it isn’t overlapping.
- Sprinkle over the Cajun seasoning and drizzle over the olive oil. Stir or use your hand to make sure the seasoning is evenly coated over all the chicken and vegetables.
- Place in the oven and roast for about 25 minutes. Remove from oven and shake the pan to make sure the vegetables aren’t sticking. Pour any pan juices over the chicken and vegetables. Return to oven to finish cooking for a further 20 – 25 minutes or until the chicken and vegetables are fully cooked.
- Remove from oven and serve.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
