One Pan Cajun Chicken and Veggies

Ingredients

• 5 bone-in skin-on chicken thighs, 2 1/2 lbs
• 2 lbs yukon gold potatoes, diced into 1-inch pieces
• 4 Tbsp olive oil, divided
• 1 bell pepper, diced into 1-inch pieces, or half of 2 colors
• 1/2 medium red onion, diced into 1-inch pieces
• Chopped fresh parsley, for garnish, optional
• Salt and freshly ground black pepper
• 2 1/2 tsp paprika
• 2 tsp garlic powder
• 2 tsp salt
• 1 1/4 tsp dried oregano
• 1 1/4 tsp dried thyme
• 1 tsp onion powder
• 1 tsp freshly ground black pepper
• 1/2 – 1 tsp cayenne pepper, to taste

Directions

1. Heat the oven to 425 degrees. In a small bowl, whisk together all of the cajun seasoning ingredients, or seal them in a small resealable bag and shake until well combined.
2. Set the chicken on a large rimmed baking sheet with the skin facing down. Drizzle 1 Tbsp of the olive oil over the thighs and rub it in evenly, then add cajun seasoning to taste, using 1 Tbsp total as a guide.
3. Turn the chicken over. Coat the tops with another 1 Tbsp olive oil, rubbing it across the skin, then season again with cajun seasoning to taste, about 1/2 Tbsp.
4. Toss the potatoes with 2 Tbsp olive oil, using the cutting board if you want to keep dishes down. Add cajun seasoning to taste, about 2 tsp, and toss until the pieces are coated.
5. Move the potatoes onto the baking sheet, arranging them around the chicken thighs. Roast in the heated oven for 30 minutes.
6. Take the pan out of the oven. Scatter the bell pepper and red onion over the potatoes and toss them in, then slide the pan back into the oven. Roast for about 10 – 15 minutes more, until the chicken is golden and cooked through and the potatoes are tender. If you want a little extra color, broil during the last few minutes.
7. Serve warm, with parsley sprinkled over the top if you like, and add salt and pepper to taste as desired.