One Pan Cajun Chicken with Potatoes

Healthy meals are so much fun, you can always substitute your veggies for ones you love. In this recipe sweet potatoes or zucchini may be a great substitute for the white potatoes.

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INGREDIENTS LIST FOR THE ROASTED ONE-PAN CAJUN CHICKEN

• 3 chicken legs (3 tighs + 3 drumsticks)

• 4 large potatoes, cut in quarters or halves

• 2 small red onions, cut into quarters

• 5 cloves garlic, crushed

• 2 tablespoons Cajun spice mix

• Salt and fresh ground black pepper

• 1 chicken bouillon cube, crumbled

• 3-4 tablespoon olive oil

• 1 scallion, chopped

DIRECTIONS

1. To make the roasted cajun chicken and potatoes: Rinse the chicken under running water and pat dry with paper towel. 2. Add chicken, potatoes, garlic to a rimmed baking pan and sprinkle with salt, ground pepper, crumbled bouillon cube and cajun spice mix. Drizzle with olive oil and toss everything to coat well. Marinate in the refrigerator for 30 minutes. Meanwhile preheat your oven to 450°F (230°C). 3. Place the chicken and potatoes in the oven to mid-low level and bake for 25 minutes. Add red onions then lower the oven to 350°F (180°C) and bake for 25 minutes more. Check for doneness, if the potatoes and chicken thighs are soft and easily pierced with a fork, they are done. If the chicken and vegetables have not browned up as much as you would like, just broil for 5 minutes, watching carefully not to burn the chicken. 4. Remove from the oven and serve the roasted Cajun chicken right away in the baking dish, sprinkled with chopped scallion. Enjoy!