Sheet Pan Cajun Chicken

• Gluten free

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 2 Bell peppers
  • 2 tsp Garlic powder
  • 1/2 Onion
  • 1 tsp Onion powder
  • 1 Oregano, dried
  • 2 lbs Potatoes
  • 1 tsp Thyme, dried

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1/2 tsp Cayenne pepper
  • 2 1/2 tsp Paprika
  • 2 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

Found on everydaymadefresh.com

Description

Ingredients

• 4 boneless, skinless chicken breasts
• 2 lbs potatoes, peeled and diced
• 4 tbsp olive oil, divided
• 2 bell peppers, diced
• 1/2 onion, diced
• 2 1/2 tsp paprika
• 2 tsp garlic powder
• 2 tsp salt
• 1 dried oregano
• 1 tsp dried thyme
• 1 tsp onion powder
• 1 tsp freshly ground black pepper
• 1/2 tsp cayenne pepper

Directions

• Preheat the oven to 425 degrees. Line a sheet pan with foil and set aside. Mix together all of the seasonings and set aside. Drizzle olive oil on each chicken breast, about 1/2 tablespoon per, and rub it on each side. Season each chicken breast per side with the seasoning, using just enough to cover, making sure to rub it all over. Place the chicken on the sheet pan. Place the diced potatoes, peppers, and onion in a large bowl. Coat with 2 tablespoons of olive oil and sprinkle the rest of the seasoning in the bowl. Toss to coat. Place the potatoes around the chicken on the sheet pan, and set the onion and peppers aside. Bake for 30 minutes. Check the chicken, if the chicken is done, place the chicken on a plate, and arrange the peppers and onion with the potatoes. Place in the oven and bake for an additional 15 to 20 minutes, or until the potatoes are fork tender. You can turn the oven up to broil in the last few minutes for some charring. If the chicken was not done at the 30 minute mark, continue baking along with the peppers and onions. Allow to cool for 5 minutes before serving.