Oven-Roasted Cajun Chicken and Garlic Potatoes with Parmesan
A bold and satisfying one-pan dinner made with juicy Cajun-seasoned chicken, tender garlic-roasted potatoes, and a savory Parmesan finish. Perfect for busy weeknights with minimal cleanup and maximum flavor.
Equipment
- Oven
- large baking sheet
- parchment paper or foil
- large mixing bowl
- tongs or spatula
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 1 1/2 pounds baby red potatoes, quartered
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika (optional)
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- Cut chicken into evenly sized 1-inch pieces and quarter the baby red potatoes.
- In a large bowl, toss chicken and potatoes with olive oil, garlic, Cajun seasoning, smoked paprika, salt, and black pepper until well coated.
- Spread everything in a single layer on the prepared baking sheet for even roasting.
- Roast for 25–30 minutes, flipping halfway through, until chicken is cooked through and potatoes are golden and tender.
- Remove from oven and sprinkle with freshly grated Parmesan cheese, allowing it to melt slightly.
- Garnish with chopped parsley and serve hot.
Notes
Keep ingredients in a single layer to ensure roasting instead of steaming. Use chicken thighs for extra juiciness and freshly grated Parmesan for the best melt and flavor. Broil briefly at the end for extra crispness if desired.