Roasted Cajun-Spiced Chicken Thighs with Smoky Tomato Gravy

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs roasted with a bold Cajun spice blend, served in a smoky tomato gravy that captures a touch of Southern comfort. This Southern American-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, olive oil, Cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 Southern American cuisine 380 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
3 tbsp olive oil
2 tbsp Cajun seasoning
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1 medium, diced yellow onion
4, minced garlic cloves
1 can (14 oz) crushed tomatoes
1 cup chicken broth
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Preheat oven to 425°F. Rub 6 bone-in chicken thighs with 3 tbsp olive oil, 2 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper evenly, coating all sides.
Step 2: Arrange the seasoned chicken thighs skin-side up on a rimmed baking sheet and roast in the oven for 35-40 minutes until skin is crisp and internal temperature reaches 165°F.
Step 3: While chicken roasts, heat 2 tbsp unsalted butter in a medium skillet over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent.
Step 4: Add 4 minced garlic cloves to the skillet and cook for 1 minute until fragrant. Stir in 2 tbsp all-purpose flour and cook, stirring constantly, for 2 minutes to form a roux.
Step 5: Slowly pour in 1 cup chicken broth and 1 can (14 oz) crushed tomatoes, whisking to remove lumps. Simmer the gravy for 10 minutes until thickened and slightly smoky.
Step 6: Remove chicken from oven and spoon the smoky tomato gravy over the thighs. Garnish with 2 tbsp chopped fresh parsley and serve hot.