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For this Cajun chicken and veggies sheet pan, you need a few key items: - 4 boneless, skinless chicken thighs - 2 cups baby potatoes, halved - 1 bell pepper (red or yellow), sliced - 1 zucchini, sliced into half-moons - 1 red onion, cut into wedges - 3 tablespoons olive oil - 2 tablespoons Cajun seasoning - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste These ingredients come together to create a dish that is both vibrant and full of flavor. The chicken thighs are juicy and soak up the spices well. The fresh veggies add a nice crunch and color. You can elevate your dish with these simple garnishes: - Fresh parsley, chopped for garnish - Lemon wedges for serving These garnishes add fresh notes. The parsley gives a pop of color, while lemon wedges add a bright zing when squeezed over the meal. Enjoy the blend of flavors that makes every bite a delight! First, preheat your oven to 400°F. This step helps cook everything evenly. Next, line a large baking sheet with parchment paper. This makes cleanup easy and helps prevent sticking. In a big bowl, combine three tablespoons of olive oil with two tablespoons of Cajun seasoning, one teaspoon of garlic powder, one teaspoon of paprika, salt, and pepper. Mix well. Add four boneless, skinless chicken thighs to the bowl. Turn them until fully coated with the marinade. Let them sit for about 15 minutes to soak up the flavors. While the chicken marinates, it's time to prep the veggies. In another bowl, toss two cups of halved baby potatoes, one sliced bell pepper, one sliced zucchini, and one red onion cut into wedges. Drizzle a bit of olive oil over the vegetables. Sprinkle with salt and pepper, then toss to coat them evenly. Now, arrange the marinated chicken thighs on one side of the baking sheet. Place the seasoned vegetables on the other side. Bake everything in the preheated oven for 25 to 30 minutes. Check that the chicken is fully cooked with an internal temperature of 165°F. The vegetables should be tender and slightly caramelized. When done, take them out of the oven and let them rest for a couple of minutes. Marinating chicken is key to great flavor. I suggest you marinate the chicken thighs for at least 15 minutes. This short time helps the chicken absorb the spices well. If you have more time, longer marination works even better. It allows the flavors to deepen. After baking, let the chicken rest for a few minutes. This resting time keeps the juices locked in. Cutting too soon lets the juices run out, drying the meat. When it comes to veggies, you have options. Baby potatoes, bell peppers, zucchini, and red onion work best for this sheet pan meal. These veggies cook well and soak up the Cajun spices. You can also change the vegetables based on the season. In summer, use fresh corn or cherry tomatoes. In fall, try Brussels sprouts or butternut squash. This way, your meal stays fresh and exciting. Cleanup can be a breeze with some smart tricks. Use parchment paper to line your baking sheet. This prevents sticking and makes for easy cleanup. Just peel it off when you’re done! To save time during prep, wash your vegetables right after cutting. This keeps your workspace tidy. You can also prep your veggies in advance. Store them in the fridge until you are ready to cook. This way, you can enjoy a stress-free cooking experience. {{image_2}} Want to ramp up the heat? Try adding sliced jalapeños or serrano peppers. These peppers give your dish a fiery kick. You can also mix in cayenne pepper for extra spice. Just adjust the amount based on your heat tolerance. If you want a meat-free meal, swap the chicken for plant-based proteins. Options like tofu or tempeh work well. For veggies, go for a mix of bell peppers, carrots, and asparagus. They add color and flavor while keeping it healthy. You can easily scale this recipe for meal prep. Just double the ingredients and use a larger sheet pan. This way, you can enjoy meals all week. Pair your sheet pan meal with rice or a simple green salad for balance. After enjoying your Cajun chicken and veggies, it's important to store any leftovers properly. The best way to keep them fresh is to use airtight containers. Make sure to let the dish cool down before sealing it. You can store your leftovers in the fridge for up to three days. For best results, separate the chicken and veggies into different containers. This helps maintain their texture. To enjoy your leftovers, the best way to reheat is in the oven. Preheat the oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes. If you want a quick option, you can use the microwave. Just make sure to use a microwave-safe dish. Heat in short bursts, stirring in between. This will help keep the flavors intact. You can freeze this dish if you want to store it long term. Make sure to cool the chicken and veggies completely. Then, place them in freezer-safe containers or bags. Remove as much air as possible. This helps prevent freezer burn. Your meal can last for up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for best results. Yes, you can use frozen chicken thighs. Just make sure to thaw them before marinating. You can thaw the chicken overnight in the fridge. If you are short on time, you can use the microwave's defrost setting. Once thawed, follow the marinating steps as usual. This will help the chicken absorb the flavors well. If you don’t have Cajun seasoning, you can make your own blend. Combine these spices for a quick mix: - 1 tablespoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon thyme - 1 teaspoon oregano - ½ teaspoon cayenne pepper (for heat) Mix them well and use it in place of store-bought Cajun seasoning. This blend adds great flavor to your dish. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. The internal temperature should read 165°F (74°C). If you don’t have a thermometer, you can cut into the chicken. The juices should run clear with no pink meat. Always ensure your chicken is cooked through for safe eating. We explored how to create a simple yet tasty sheet pan chicken dish. We covered essential ingredients, step-by-step instructions, and helpful tips. You can customize this meal to fit your taste. Remember to marinate your chicken well and pick fresh veggies for the best flavor. Don't forget to try different spice blends and freeze leftovers for easy meals later. With these ideas, you can make cooking enjoyable and efficient. Enjoy your time in the kitchen, and happy cooking!

Cajun Chicken & Veggies Sheet Pan

Spice up your dinner with this delicious Cajun Chicken & Veggies Sheet Pan recipe! This easy one-pan meal features juicy chicken thighs and a colorful medley of potatoes, bell peppers, zucchini, and onions, all seasoned to perfection. It's simple to prepare and perfect for busy weeknights, taking only 45 minutes from prep to table. Click through to explore this flavorful recipe and bring a taste of Cajun goodness to your kitchen!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups baby potatoes, halved

1 bell pepper (red or yellow), sliced

1 zucchini, sliced into half-moons

1 red onion, cut into wedges

3 tablespoons olive oil

2 tablespoons Cajun seasoning

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped for garnish

Lemon wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a large mixing bowl, combine the olive oil, Cajun seasoning, garlic powder, paprika, salt, and pepper. Mix well to form a marinade.

      Add the chicken thighs to the bowl and turn them until they are evenly coated with the marinade. Set aside to marinate for about 15 minutes.

        While the chicken is marinating, prepare the fresh vegetables. In another bowl, toss together the halved baby potatoes, sliced bell pepper, zucchini, and red onion.

          Drizzle a bit of olive oil over the vegetables, sprinkle with salt and pepper, and toss to coat.

            Arrange the marinated chicken thighs on one side of the prepared baking sheet. Place the seasoned vegetables on the other side of the sheet.

              Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and slightly caramelized.

                Once done, remove from the oven and let it rest for a couple of minutes.

                  Garnish with chopped fresh parsley and serve with lemon wedges on the side for a fresh zing.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4