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Cajun chicken & potato traybake

I make baked chicken once a week as it’s a family favourite. To be honest, it’s also one of the easiest meals to create, as I can throw in leftover fresh veggies and tinned pulses from the cupboard. This Cajun chicken & potato traybake is made with sweet potatoes, potatoes and bell pepper. I used ready mixed Cajun seasoning, if you want it more spicy just add some cayenne pepper to it or mix your own one (recipe under tips). Serve it with a green salad or salsa -  and you'll have a very fulfilling dinner!
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 2 people
Cuisine: Cajun
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 chicken legs or 4 thigh/drumsticks
  • 2 medium potatoes
  • 2 medium sweet potatoes
  • ½ red bell pepper
  • ½ red onion
  • 2 tsp Cajun seasoning
  • Salt and freshly ground black pepper
  • 2 Tbsp olive oil
  • To garnish: chopped fresh parsley or coriander optional

Method
 

  1. Preheat the oven to 190°C.
  2. Chop the sweet potatoes, potatoes into bite-sized chunks (no need to peel them, if they’re organic).
  3. Place chicken in a large tray. Scatter the root vegetables around the chicken. Drizzle with the olive oil then sprinkle with the seasoning. Massage the vegetables and the chicken pieces well, then season to taste.
  4. Roast the chicken and potatoes for 30 minutes.
  5. Meanwhile cut the onion into 4 wedges and chop the bell pepper into bite-sized pieces.
  6. Remove the tray from the oven and add the pepper and red onion to the potatoes, then toss well.
  7. Return the tray to the oven and roast for 15 minutes more, until the chicken is cooked through & golden and the potatoes are tender.
  8. Serve warm sprinkled with chopped herbs.