Sheet Pan Cajun-Spiced Chicken with Roasted Bell Peppers
Tender chicken thighs roasted with sweet bell peppers and bold Cajun spices, all cooked together on a single sheet pan for easy cleanup. This american-inspired chicken ready in about 55 minutes pairs bone-in chicken thighs, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 6 pieces (about 3 lbs) bone-in chicken thighs
- 2 medium, sliced into 1-inch strips red bell pepper
- 2 medium, sliced into 1-inch strips yellow bell pepper
- 3 tbsp olive oil
- 2 tbsp cajun seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp olive oil, 2 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp garlic powder, 1 1/2 tsp salt, and 1 tsp black pepper. Add 6 bone-in chicken thighs and 4 sliced bell peppers (2 red, 2 yellow) and toss to coat evenly.
- Step 2: Arrange the seasoned chicken thighs skin-side up on a large sheet pan, spreading the bell peppers around them in a single layer. Roast in the preheated 425°F oven for 35-40 minutes until the chicken reaches an internal temperature of 165°F and the peppers are tender with slightly charred edges.
- Step 3: Remove from oven and drizzle 1 tbsp fresh lemon juice over the chicken and peppers. Let rest for 5 minutes before serving to allow juices to redistribute.
Frequently asked questions
How long does Sheet Pan Cajun-Spiced Chicken with Roasted Bell Peppers take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Cajun-Spiced Chicken with Roasted Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.
Can I substitute ingredients in Sheet Pan Cajun-Spiced Chicken with Roasted Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Cajun-Spiced Chicken with Roasted Bell Peppers for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Cajun-Spiced Chicken with Roasted Bell Peppers?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So delicious and healthy! I'll make this again and again.
- ★★★★★
Sheet pan cooking is my new favorite. This recipe is a winner.
- ★★★★★
This was so easy and flavorful! My kids even ate the peppers.









