Baked Cajun Chicken Thighs with Cauliflower

Name: Baked Cajun Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 chicken thighs (bone in, skin on); 1 head cauliflower (broken into large florets); ⅓ cup extra virgin olive oil (divided in half); 1 ½ tablespoons Cajun seasoning (I use Slap Ya Momma); 4 teaspoons unsalted butter (if using salted butter, omit the added salt above)

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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 can be roasted with cauliflower to make it a complete meal.

It is a cheap recipe with minimal prep work that will leave the whole family feeling full and nourished! Serve it with my 1 hour Old Fashioned Dinner Rolls.

A plate of baked cajun chicken thighs and roasted cauliflower ready to eat.

This recipe is hands-down my favorite way to prepare chicken thighs, because you know how finicky they can be to cook. Now other than the delicious Cajun flavor and side of roasted cauliflower, how they bake is the ultimate secret!

High heat! You heard me, the higher the heat the better (and I am not talking about spice). These Baked Cajun Chicken Thighs cook in a super hot oven which keeps them from drying out or getting overcooked in certain spots. You’ll have crispy skin, juicy meat, and a slight kick of spice every single time!

Not to mention, this recipe is simple and cheap to make. It’s only 5 ingredients (4 if you leave out the cauliflower), takes under 40 minutes to make, and cost me about $6 to make.

For another chicken thigh dinner, try my Rosemary and Thyme Chicken Thighs with roasted potatoes. Or you can browse more easy recipes here.

Baked Cajun Chicken Thighs served on a plate.

Ingredients For Baked Cajun Chicken Thighs

Chicken Thighs: Use bone-in, skin on thighs. If there is an excess amount of skin on the underside of the chicken, trim that away with kitchen scissors or a knife.
Cauliflower: This is a completely optional addition, but does make it a complete meal. Use a medium to large sized head of fresh cauliflower (don’t forget to wash it). Break or cut the cauliflower into large florets. I do not recommend using frozen cauliflower.
Extra Virgin Olive Oil: This helps the seasoning to adhere to our food while promoting a beautiful even browning.
Cajun Seasoning Blend: I use Slap Ya Mama original blend because it’s the perfect amount of Cajun without being completely overwhelming to your mouth. Feel free to use your favorite brand or homemade.
Unsalted Butter: We add a dollop to the top of our chicken thighs before baking them. It helps the skin of the chicken to become even more crispy and delicious.

Equipment Needed

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.

Ingredients. Bone in, skin on, chicken thighs, extra virgin olive oil, cajun seasoning blend, and cauliflower.

How to Make Baked Cajun Chicken Thighs

This effortless dinner comes together in just 3 major steps, which I’ve briefly summarized below. Of course, you’ll find more detailed instructions in the full recipe card further down, but for now here’s a quick overview.

1. PREHEAT OVEN and prep your baking sheet (with olive oil or parchment paper for minimal mess).

2. TOSS THE CAULIFLOWER in olive oil, Cajun seasoning blend, and arrange on the baking sheet. Nestle the chicken thighs between the cauliflower before coating them in olive oil, the Cajun seasoning blend, and a dollop of butter.

3. BAKE FOR 30 MINUTES, flipping only the cauliflower halfway through. Allow the chicken thighs to rest 10 minutes before serving dinner.

A baking sheet topped with a dollop of butter and cajun seasoned chicken thighs. Seasoned cauliflower surrounding the chicken and ready to go in the oven.

What To Serve With Your Chicken Thighs

These Baked Cajun Chicken Thighs tastes great just the way it is. But, you can always swap the cauliflower for other roasted veggies like broccoli, brussels sprouts, sweet potatoes, herb roasted mushrooms, or even some smashed potatoes.

You can also add a side salad or slaw like my Bacon Apple Coleslaw. This recipe is great with these Cajun smothered green beans, English pea salad, baked beans, or choose from another side dish of mine.

If you’re wondering what the green stuff is on mine, it’s chimichurri (you can find the recipe below in the recipe card)! Chimichurri is a bright, herbaceous sauce that is perfect for cutting through spice. The main ingredients are parsley, spices, and red wine vinegar.

Storing Information

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.

A baking sheet with baked Cajun Chicken Thighs and roasted cauliflower.

4 Recipe Tips 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!

3. Adjust the spice to your liking. The spice level on this dish is great, even for those who don’t like spice. If you like a lot of spice I recommend buying a spicier Cajun blend or adding additional chili powder and cayenne pepper. You can also ditch the spice on your kids chicken thighs and use this flavorful steak seasoning recipe.

4. Carefully watch the temperature of your chicken thighs. You don’t want undercooked or overcooked chicken so I recommend using a digital meat thermometer. Insert it into the thickest part of the chicken thigh it should read 160 to 165 degrees Fahrenheit.

Table scene of baked chicken thighs and roasted cauliflower seasoned with a Cajun blend seasoning on plates and more on a baking sheet.

Frequently Asked Questions

Can I make homemade Cajun seasoning?

Yes of course, and it’s simple too. I recommend this recipe from my friend at Spend With Pennies for homemade Cajun seasoning.

Can I use chicken breasts instead of thighs for this recipe?

Most definitely! The baking time will need to be adjusted because breasts cook more quickly than thighs (because of the bone). I would cook them at the same temperature but check them after about 15 minutes. I would also make the florets medium in size to adjust with the cooking time.

More Cheap and Easy Chicken Dinner Recipes To Try:

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