Sheet Pan Cajun Chicken Veggie (Print Version)

Cajun-spiced chicken and colorful veggies roasted on one sheet for a vibrant, easy dinner.

# What You’ll Need:

→ Main

01 - 4 boneless, skinless chicken thighs
02 - 2 bell peppers, sliced
03 - 1 red onion, sliced
04 - 2 tablespoons olive oil
05 - 1 tablespoon Cajun seasoning

# How to Make It:

01 - Set oven temperature to 425°F (220°C) to prepare for roasting.
02 - In a large mixing bowl, toss chicken thighs, sliced bell peppers, and sliced red onion with olive oil and Cajun seasoning until evenly coated.
03 - Spread the coated chicken and vegetables in a single layer on a baking sheet.
04 - Transfer the baking sheet to the oven and roast for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.

# Additional Tips::

01 -
  • Quick prep and minimal cleanup
  • Perfect way to use extra bell peppers and onions
  • Big bold Cajun flavors in every bite
  • Family friendly and always a crowd pleaser
02 -
  • High in protein and gluten free
  • Full of immune boosting veggies
  • Works with practically any sturdy veggie you have
03 -
  • Always pat chicken dry before tossing with oil and spice for best browning
  • For extra crispy edges spread everything out so no pieces overlap
  • If you like it spicier add an extra sprinkle of cayenne or hot sauce before roasting
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