Sheet Pan Spicy Cajun Chicken with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A bold Cajun-spiced chicken roasted alongside vibrant bell peppers and zucchini for an easy, flavorful weeknight meal. This american-inspired chicken ready in about 45 minutes pairs pounds boneless skinless 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 350 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

• 1.5 pounds boneless skinless chicken thighs
• 3 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 large, sliced into 1/2-inch strips red bell pepper
• 1 large, sliced into 1/2-inch strips yellow bell pepper
• 2 medium, cut into 1/2-inch thick half-moons zucchini
• 4, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped for garnish fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 pounds boneless skinless chicken thighs with 3 tbsp olive oil and 2 tbsp Cajun seasoning until evenly coated.
2. Step 2: Add 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, 2 medium zucchini cut into half-moons, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to the bowl. Toss everything until vegetables and chicken are well coated in the oil and spices.
3. Step 3: Spread the chicken and vegetables evenly on a large rimmed baking sheet in a single layer. Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender and slightly caramelized.
4. Step 4: Remove from oven and let rest for 5 minutes. Sprinkle 2 tbsp chopped fresh parsley over the top before serving.