Culinary Guides

This tender oven-baked chicken thighs recipe is seasoned with a Cajun blend then seared and baked with peppers and potatoes for an easy anytime dinner. It's packed with flavor and minimal effort, perfect for weeknight meals or entertaining guests.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• Olive oil
• 1 tablespoon garlic powder
• 2-3 tablespoons Cajun seasonings (or use a nice chili pepper blend)
• Salt and pepper to taste
• 1 small onion, chopped
• 2 Cubanelle peppers, chopped
• 4 cloves garlic, minced
• 1/2 cup white wine
• 1 cup chicken broth
• 12-16 small baby potatoes
• Juice from half a lemon
• Chopped parsley for serving

Directions

1. Prepare the Chicken

1. Combine Spices:
   In a small bowl, mix the garlic powder, Cajun seasonings, salt, and pepper.
2. Season the Chicken:
   Pat dry the thighs and rub them with the spice blend, ensuring they get under and on the skin. Let them sit at room temperature for about 20 minutes.

2. Preheat the Oven

1. Set Temperature:
   Preheat your oven to 325 degrees F.

3. Sear the Chicken

1. Heat Skillet:
   Heat a cast iron skillet over medium heat and add a couple of tablespoons of olive oil.
2. Sear Chicken:
   Sear the chicken thighs for about 5 minutes on each side until golden brown. Remove to a plate and set aside.

4. Cook the Vegetables

1. Add Onion and Peppers:
   Add the chopped onion and Cubanelle peppers in the same skillet. Cook for about 5 minutes until they begin to soften.
2. Add Garlic:
   Add the minced garlic and cook for an additional minute, stirring frequently.

5. Deglaze and Simmer

1. Deglaze with Wine:
   Pour the white wine to deglaze the pan, stirring up any browned bits from the bottom. Let the wine reduce until it is almost evaporated.
2. Add Broth:
   Add the chicken broth and bring to a boil, then remove from heat.

6. Bake the Chicken

1. Return Chicken to Pan:
   Return the seared chicken thighs and baby potatoes to the skillet.
2. Bake:
   Transfer the skillet to the preheated oven and bake for 20-30 minutes or until the chicken reaches an internal temperature of at least 165 degrees F and the potatoes are tender.

7. Finish and Serve

1. Add Lemon Juice:
   Remove the skillet from the oven and let it cool slightly. Squeeze the juice from half a lemon over the chicken thighs.
2. Garnish:
   Top with chopped parsley.
3. Serve:
   Serve the Cajun baked chicken thighs with roasted vegetables and potatoes.

Additional Tips

• Vegetable Variations: Add vegetables like carrots or zucchini to the skillet for more variety.
• Spice Level: Adjust the amount of Cajun seasoning or add extra chili flakes for a spicier dish.
• Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
• Pairing Suggestions: This dish pairs wonderfully with rice, a fresh garden salad, or crusty bread to soak up the delicious juices.

Enjoy this flavorful and comforting Cajun Baked Chicken Thighs recipe!