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25 September 2015

This mouthwatering baked chicken thighs recipe is seasoned with a Cajun flair, then seared and baked with peppers and potatoes for an easy anytime dinner.

Have you ever cooked with chicken thighs? No? It’s time to start!

Chicken thighs are delicious and a dark meat alternative to the more traditional chicken breast meal you might be used to. Because they are dark meat, they have a higher fat content, so you’re upping your calorie intake a bit.

However!

Because of that fat content, they are much more forgiving in the pan and in the oven if you accidentally leave them in a bit too long. Chicken breast can become dry if you don’t watch them carefully. Not so with chicken thighs, especially baked chicken thighs.

Chicken thighs love you, and you will love them back.

And! Did I mention chicken thighs are affordable? I almost want to say cheap!

Seriously, for right around a buck a pound, you’ll get yourself a huge meal for an extremely reasonable price. You’ll pay even LESS by the pound if you purchase the whole chicken, but today we just want those outstanding chicken thighs.

Cajun Baked Chicken Thighs - Recipe

OK, maybe the chicken wings for some chicken wing recipes, but that is for next time!

Let’s talk about how we make these baked chicken thighs, shall we?

Ingredients Needed

  • 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
  • ½ cup white wine
  • 1 cup chicken broth
  • 12-16 small baby potatoes
  • Juice from half a lemon
  • Chopped parsley for serving

How to Make Cajun Baked Chicken Thighs – the Recipe Method

  1. First, combine the spices in a small bowl.
  2. Pat dry the chicken thighs and rub them down with the spice rub. Be sure to get under the skins and on the skins as well. Let them sit for about 20 minutes or so at room temperature.
  3. Preheat oven to 325 degrees.
  4. Heat a cast iron skillet to medium heat and add a couple tablespoons olive oil.
  5. Sear the chicken thighs 5 minutes each side. Remove to a plate to hold them.
  6. To the pan, add onion and peppers. Cook about 5 minutes. Add garlic and cook a minute more. Be sure to stir.
  7. Add white wine to deglaze. Be sure to stir up the brown bits from the bottom. Let the wine reduce until it is almost gone.
  8. Add chicken broth and bring to a boil. Remove from heat.
  9. Add chicken thighs back to the pan along with the baby potatoes.
  10. Bake for 20-30 minutes, or until chicken is cooked through and the skins are golden brown. It should measure at least 165 degrees F internal temperature.
  11. Remove from heat, cool slightly, then squeeze lemon juice over the thighs.
  12. Top with parsley and serve.

BOOM! Easy enough, isn’t it? Such an easy chicken recipe. Chicken dinner anytime! I love this dish. Nice and lightly spicy.

Recipe Tips & Notes

  • Cajun Blend. We went the Cajun route with a spicy Homemade Cajun Seasoning blend, gave them a nice and hot sear to get the skins a bit crispy, then baked them with small yellow potatoes, diced Cubanelle chili peppers (great sweet peppers!), some garlic, and a bit of chicken broth. Super easy! I’m serious. SUPER easy. I like that.
  • Spice It Up. Maybe next time I can prepare some with a superhot chili pepper rub. Yes! Once they’re done, just squeeze a bit of lemon juice over the top for that pop of citrus. It will liven things up.
  • Optional Ingredients. Feel free to mix this recipe up with other ingredients. Soy sauce is a popular choice for marinating and flavoring chicken, as is a bit of vinegar and olive oil with other seasonings. 

Party time! Enjoy!

Cajun Baked Chicken Thighs

Try These Other Popular Recipes

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Cajun Baked Chicken Thighs Recipe

A mouthwatering recipe for chicken thighs, seasoned with a Cajun flair, then seared and baked with peppers and potatoes.
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Keyword: cajun, chicken thighs, recipe, spicy
Servings: 2
Calories: 972kcal

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
  • ½ cup white wine
  • 1 cup chicken broth
  • 12-16 small baby potatoes
  • Juice from half a lemon
  • Chopped parsley for serving

Instructions

  • Combine spices in a small bowl.
  • Pat dry the chicken thighs and rub them down with the spice rub. Be sure to get under the skins and on the skins as well. Let them sit for about 20 minutes or so at room temperature.
  • Preheat oven to 325 degrees.
  • Heat a cast iron skillet to medium heat and add a couple tablespoons olive oil.
  • Sear the chicken thighs 5 minutes each side. Remove to a plate to hold them.
  • To the pan, add onion and peppers. Cook about 5 minutes. Add garlic and cook a minute more. Be sure to stir.
  • Add white wine to deglaze. Be sure to stir up the brown bits from the bottom. Let the wine reduce until it is almost gone.
  • Add chicken broth and bring to a boil. Remove from heat.
  • Add chicken thighs back to the pan along with the baby potatoes.
  • Bake for 20-30 minutes, or until chicken is cooked through. It should measure at least 165 degrees F internal temperature.
  • Remove from heat, cool slightly, then squeeze lemon juice over the thighs.
  • Top with parsley and serve.

Nutrition

Calories: 972kcal | Carbohydrates: 98g | Protein: 48g | Fat: 39g | Saturated Fat: 10g | Cholesterol: 221mg | Sodium: 794mg | Potassium: 2806mg | Fiber: 15g | Sugar: 8g | Vitamin A: 3625IU | Vitamin C: 108.2mg | Calcium: 124mg | Iron: 7.3mg

 

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