Ingredients
5bone-in skin-on chicken thighs,(2 ½ lbs)
2lbsyukon gold potatoes,diced into 1-inch pieces
4tbspolive oil,divided
1bell pepper,diced into 1-inch pieces or half of 2 colors
½medium red onion,diced into 1-inch pieces
fresh parsley,chopped, for garnish, optional
salt and freshly ground black pepper
2½tsppaprika
2tspgarlic powder
2tspsalt
1¼tspdried oregano
1¼tspdried thyme
1tsponion powder
1tspfreshly ground black pepper
1tspcayenne pepper,to taste
Preparation
Preheat oven to 425 degrees F. Whisk all cajun seasoning ingredients together in a small bowl or toss together well in a small resealable bag.
Place chicken skin side down on a large rimmed baking sheet and drizzle and rub 1 Tablespoon of olive oil evenly over thighs. Sprinkle with cajun seasoning to taste.
Rotate to opposite side and drizzle and rub tops with another 1 Tablespoon of olive oil. Season with cajun seasoning to taste.
Toss potatoes with 2 Tablespoons of olive oil and season with cajun seasoning to taste and toss.
Transfer potatoes to baking sheet placing them around chicken thighs. Roast in preheated oven for 30 minutes.
Remove from oven and add bell pepper and red onion over potatoes and toss then return to oven and roast for about 10 to 15 minutes longer until chicken is golden and cooked through and potatoes are tender.
Serve warm sprinkled with parsley and season with salt and pepper to taste as desired.
