Sheet Pan Cajun-Spiced Chicken with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Juicy chicken thighs rubbed with Cajun spices roasted on a sheet pan with colorful vegetables for an easy, flavorful dinner. This american-inspired chicken ready in about 55 minutes pairs olive oil, Cajun seasoning, large, sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

Ingredients

• 6 pieces (about 2 lbs) bone-in, skin-on chicken thighs
• 3 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 large, sliced red bell pepper
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, cut into wedges red onion
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 3 sliced zucchini, 1 sliced large red bell pepper, and 1 cut medium red onion with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder until evenly coated.
2. Step 2: Arrange the vegetables on a large rimmed baking sheet in a single layer. In the same bowl, rub 6 bone-in, skin-on chicken thighs with 1 tbsp olive oil and 2 tbsp Cajun seasoning until fully coated.
3. Step 3: Place the seasoned chicken thighs skin side up on top of the vegetables on the sheet pan. Roast in the preheated oven for 35-40 minutes until the chicken skin is crispy and an internal temperature of 165°F (74°C) is reached.
4. Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the chicken and vegetables before serving.