Sheet pan Cajun chicken and potatoes
Spicy Cajun chicken, crispy potatoes, peppers and sweet corn rounds roasted together like a Louisiana boil without the pot.
- 50 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.66 a serving
- 400 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 lb red potatoes, cut into 1-inch chunks
- 2 corn on the cob, cut into 2-inch rounds
- 4 tsp Cajun seasoning, divided
- 1¼ lb chicken breasts, cut into 1½-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- ½ yellow onion, cut into wedges
- ½ lemon, cut into wedges (optional)
From your pantry
- 3 tbsp olive oil, divided
- ¼ tsp salt
Each serving has about 400 calories, 36 g protein, 32 g carbs and 15 g fat, and costs about $2.66 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No yellow onions? White onions or red onions work.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a large with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
the potatoes and corn on the with 2 tablespoons of oil and 2 teaspoons of Cajun seasoning, spread them out, and 15 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 15 min
Dolly’s tip: A big serrated knife cuts through corn cobs most easily. Rock it, don’t saw.the chicken, pepper and onion in a bowl with the rest of the oil and Cajun seasoning and the salt, and wash your hands and board.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Add them to the pan in one layer and 18 to 20 minutes more, until the potatoes are and the biggest piece of chicken reads 165°F.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 19 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Serve with lemon wedges for squeezing.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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