Baked Cajun Chicken Thighs
These Baked Cajun Chicken Thighs are seasoned to a spicy perfection and roasted with cauliflower. It is a quick, easy, and cheap dinner for any night of the week!
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
INSTRUCTIONS
- 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).
- To a large bowl add cauliflower florets, half of the extra virgin olive oil, and a ½ teaspoon of Cajun 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.
RECIPE NOTES
STORING INFORMATION
- Refrigerated, and in an airtight container, for up to 3 days.
CHIMICHURRI RECIPE
INGREDIENTS:- 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.
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