Looking for a quick and easy weeknight dinner with a spicy kick? These Baked Cajun Chicken Thighs are seasoned with a flavorful cajun rub and roasted with cauliflower.
It is a cheap recipe with minimal prep work that will leave the whole family feeling full and nourished!
Not to mention, this recipe is …
Ingredients For Baked Cajun Chicken Thighs
- Baking Sheet: You will need a really large baking sheet for this dinner recipe. We need a lot of room for the cauliflower and chicken to bake evenly (it shouldn’t be too crowded on the baking sheet).
- Meat Thermometer: A digital thermometer is great for checking the temperature of our chicken thighs and ensuring doneness.
How to Make Baked Cajun Chicken Thighs
1. Preheat oven, prep your baking sheet, and mix together the cajun seasoning blend.
2. Toss the cauliflower in olive oil, seasoning blend, and arrange on the baking sheet. Nestle the chicken thighs between the cauliflower before coating them in olive oil, the seasoning blend, and a dollop of butter.
3. Bake for 30 minutes, flipping only the cauliflower halfway through. Allow the chicken thighs to rest before serving dinner.
If you’re wondering what the green stuff is on mine, it’s chimichurri (you can find the recipe below)! Chimichurri is a bright, herbaceous sauce that is perfect for cutting through spice. The main ingredients are parsley, spices, and red wine vinegar.
Any leftover chicken and cauliflower should be refrigerated in an airtight container for no more than 3 days. Feel free to eat your leftovers cold or warmed up in the microwave or air fryer.
3 Recipe Tips You Need To Read
1. Trim away excess skin on the chicken thighs. Sometimes store-bought thighs have an excess amount of skin on the sides and bottom of the chicken. Leaving this can make the chicken and cauliflower super oily. Always trim it away with kitchen scissors or a knife and discard.
2. Break the cauliflower into large florets. This is so important because cauliflower not only shrinks as it roasts, but it cooks faster than you may think. If the florets are too small it will cook faster than the chicken and you will have mushy overcooked cauliflower. Nobody wants that!
Frequently Asked Questions About Baked Cajun Chicken Thighs
More Cheap and Easy Chicken Dinner Recipes To Try:
Baked Cajun Chicken Thighs
- 4 chicken thighs - bone in, skin on
- 1 head cauliflower - broken into large florets
- ⅓ cup extra virgin olive oil - divided in half
- 1 tablespoon Cajun seasoning - I use Slap Ya Moma
- 2 teaspoons 21 Season Salute - found at Trader Joe's (but you can also buy here on Amazon)
- ½ teaspoon salt
- 1 teaspoon black pepper
- 4 teaspoons unsalted butter - if using salted butter, omit the added salt above
- Preheat oven to 450 °F and prepare a large baking sheet with non-stick cooking spray. Set aside.NOTE: Do not use parchment paper (the heat is a little too high for it).
- In a small bowl mix together cajun seasoning, 21 Season Salute, salt, and black pepper. Set aside.
- To a large bowl add cauliflower florets, half of the extra virgin olive oil, and a quarter of the prepared seasoning.
- Stir together until the cauliflower is well coated in the oil and seasoning. Place seasoned cauliflower on the prepared sheet pan.
- Nestle the bone in, skin on chicken thighs between the seasoned cauliflower.
- Coat chicken thighs in the remaining extra virgin olive oil. Sprinkle remaining seasoning on the chicken thighs.
- Add 1 teaspoon of unsalted butter to the top of each seasoned chicken thigh.
- Bake in the oven for 15 minutes and flip the cauliflower to promote even browning.
- Continue baking for an additional 15 minutes or until the chicken is fully cooked and the cauliflower is fork tender. NOTE: Use a digital meat thermometer inserted into the largest part of the chicken thigh. It's internal temperature should read 165 °F and the juices run clear.
- Remove from the oven allow the chicken to rest for 5 minutes before serving.NOTE: I topped my chicken and cauliflower with a bright and herbaceous chimichurri, you can find the recipe below.
- Refrigerated, and in an airtight container, for up to 3 days.
- 1 cup fresh parsley leaves
- 2 teaspoons dried oregano
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon chili powder
- 1/3 cup extra virgin olive oil
- 2.5 tablespoons red wine vinegar
- To a food processor add the parsley, oregano, minced garlic, salt, and chili powder. Blend until it is chopped but not completely pulverized. Stir in the extra virgin olive oil and red wine vinegar.
- Store in an airtight container and in the refrigerator for up to 3 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.