Here’s another chicken favorite: Cajun Chicken over Potatoes, bursting with flavor and a delightfully crunchy skin. The Cayenne pepper gives it a pleasant heat that complements the smoky, savory rub.
This dish is the kind of comfort food that brings everyone to the table—crisp chicken and tender potatoes make for a satisfying family meal.
I usually reserve it for the weekend when we can all sit down together. It’s simple to prepare yet feels special, perfect for family time.
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During busy weekdays we often eat on the go, so making an effort at the weekend to share a proper meal is something we all appreciate.
There are rarely leftovers, and I love seeing empty plates at the end of the meal.
I usually serve this with a large bowl of mixed greens dressed in a citrus vinaigrette and some warm homemade bread—those sides complete the meal.
I hope you enjoy this comforting supper as much as we do. It’s straightforward to make and full of flavor.
If you try Cajun Chicken over Potatoes or any of my recipes, please tag me on Instagram @sandraseasycooking and use the hashtag #sandraseasycooking. I love seeing your photos and sometimes share them with readers—thank you in advance!
Cajun Chicken over Potatoes
10 minutes
45 minutes
1 hour
1 hour 55 minutes
Easy and flavorful family dinner.
Ingredients
- 4 chicken thighs with drumstick (you may substitute chicken breasts or drumsticks)
- 2 tablespoons ghee (butter can be used)
Cajun Dry Rub
- ½ teaspoon ground black pepper
- 2½ teaspoons salt
- 2 teaspoons onion powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1½ teaspoons cayenne pepper (adjust to taste)
- ½ teaspoon dried parsley
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
Potatoes
- 2–3 lbs yellow potatoes (use more if needed)
- Salt and freshly ground black pepper, to taste
Instructions
CHICKEN
- Mix all dry rub ingredients together. If you have any leftover, store it in an airtight container in a cool, dry pantry.
- Spread the rub on a large plate and press each piece of chicken into the rub so it adheres. Place the seasoned chicken on a tray and repeat until all pieces are coated.
- Cover the tray with plastic wrap and refrigerate for at least 30 minutes, or up to overnight, to let the flavors develop.
- Preheat the oven to 400°F (200°C).
- Grease the bottom of a baking pan with oil or shortening, place the chicken in the pan, and bake for 45–50 minutes or until golden. Internal temperature: 175°F (80°C) for thighs/drumsticks, 165°F (74°C) for breasts.
- For extra-crispy skin, switch the oven to broil for a couple of minutes—watch closely to avoid burning.
- Serve the chicken over roasted or mashed potatoes.
POTATOES
- Wash and scrub the potatoes. About 10 minutes into the chicken’s cooking time, add quartered potatoes to the pan alongside the chicken.
- If potatoes need more time after the chicken is done, remove the chicken and continue roasting the potatoes until tender or crispy, depending on your preference.
Notes
- Baking time varies by cut: breasts, thighs, and drumsticks will differ in cooking time. Adjust quantities based on the number of diners.
- The pan will collect chicken juices and fat, so additional oil for the potatoes is usually unnecessary. Season potatoes with a pinch of salt and pepper before roasting.
- You can also prepare this recipe in an air fryer or on the grill—adjust cooking time according to the size and type of chicken pieces.
Did you make this recipe?
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