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- 4 boneless, skinless chicken thighs - 2 medium sweet potatoes, diced - 1 red bell pepper, chopped - 1 green bell pepper, chopped - 1 small red onion, sliced - 3 tablespoons olive oil - 2 tablespoons Cajun seasoning (homemade or store-bought) - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley for garnish In this recipe, I use boneless, skinless chicken thighs for their rich flavor. They cook up juicy and tender. Sweet potatoes add both sweetness and nutrition. The bell peppers and red onion bring color and crunch. For the seasoning, I use olive oil to make everything crisp. Cajun seasoning gives a spicy kick. Garlic powder and smoked paprika add depth. Salt and pepper enhance all the flavors. Fresh parsley brightens the dish and adds a pop of color. This mix of ingredients creates a tasty, well-balanced meal. You’ll find it easy to prepare and fun to enjoy! - Preheat your oven to 400°F (200°C). - Dice the sweet potatoes. Chop the red and green bell peppers. Slice the red onion. - In a large bowl, toss the sweet potatoes, bell peppers, and onion with 2 tablespoons of olive oil, salt, pepper, and half of the Cajun seasoning. - On a plate, rub the chicken thighs with the rest of the olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. - Spread the vegetable mixture across a large sheet pan. - Create space in the center and place the seasoned chicken thighs there. - Roast everything in the oven for 25-30 minutes. Check that the chicken is cooked through and sweet potatoes are tender. - For extra crispiness, broil the dish for 2-3 minutes if desired. - Let the sheet pan rest for about 5 minutes. Garnish with fresh parsley before serving. To get juicy chicken, cook it until it reaches 165°F. Use a meat thermometer for accuracy. This ensures your chicken is safe to eat and keeps it moist. For sweet potatoes, cut them into equal-sized pieces. This helps them cook evenly and become tender. Roasting them at 400°F makes them soft on the inside and slightly crispy on the outside. You can adjust the Cajun seasoning based on your taste. If you like it spicy, add more. If you prefer less heat, use less seasoning. You can also experiment by adding other vegetables. Try zucchini, carrots, or even green beans. Fresh herbs like thyme or oregano can boost the flavor too. Just sprinkle them on before serving. Serving directly from the sheet pan gives a cozy, rustic vibe. It makes cleanup easier, too! If you want a more elegant look, plate each chicken thigh and some vegetables on a dish. Drizzle a little olive oil on top and add a sprinkle of parsley for color. This small touch makes the meal pop and looks great for guests. {{image_2}} You can play around with different proteins. Chicken breast works great if you want leaner meat. You could also use sausage for a richer flavor. For sweet potatoes, try butternut squash or carrots. They add a different taste and texture. To brighten up the dish, add citrus like lemon or lime juice. It adds a nice zing. Adjust the spice level by using less Cajun seasoning. If you want it spicier, add cayenne pepper or hot sauce to kick it up. In summer, add zucchini or corn for a fresh twist. In fall, try adding Brussels sprouts or root vegetables. You can modify the dish for holidays by using festive spices like cinnamon or nutmeg for a warm flavor. After enjoying your meal, let the leftovers cool down. This step helps prevent moisture build-up. I recommend letting them sit out for no more than two hours. Once cooled, place the chicken and sweet potatoes in airtight containers. Glass or plastic containers with tight lids work best. Label them with the date, so you know when to eat them. When you want to eat your leftovers, the oven is your best friend. Preheat it to 350°F (175°C). Place your chicken and sweet potatoes on a baking sheet. Cover them with foil to keep in moisture. Heat for about 15-20 minutes. If you want that crispy finish, uncover the foil for the last few minutes. You can also use a microwave, but it may make the chicken a bit chewy. If you want to save some for later, freezing is a great option. Portion your leftovers into smaller, airtight containers. This way, you can take out just what you need. Make sure to leave some space in each container, as food expands when frozen. To thaw, place the container in the fridge overnight. For a quicker option, use the microwave on the defrost setting. It takes about 25 to 30 minutes to cook chicken thighs at 400°F (200°C). Use a meat thermometer to check. The chicken should reach an internal temperature of 165°F (75°C). This ensures it is safe to eat and juicy. Yes, you can use frozen vegetables. They are convenient and cook well. Just remember to adjust the cooking time slightly. Frozen veggies may need a few extra minutes in the oven. Fresh vegetables offer better texture and flavor but frozen ones are still great. I recommend these side dishes: - A simple green salad - Steamed broccoli or green beans - Rice or quinoa for a hearty meal - Cornbread for a Southern twist These pair well and add variety to your plate. You can create a delicious Sheet Pan Cajun Chicken and Sweet Potatoes with ease. We covered key ingredients, like chicken thighs, sweet potatoes, and vibrant peppers. I shared step-by-step instructions for prepping, cooking, and adding final touches. Remember, you can customize flavors and textures to your liking. Don’t forget to try different ingredients to keep things fresh. With a few tips, you'll serve up a meal everyone enjoys. Happy cooking!

Sheet Pan Cajun Chicken Sweet Potatoes

Savor a delicious and easy meal with this Sheet Pan Cajun Chicken & Sweet Potatoes recipe! Perfectly seasoned chicken thighs roast alongside vibrant sweet potatoes and colorful bell peppers for a wholesome dinner in just 40 minutes. This all-in-one dish is not only flavorful but also quick to prepare, making it a go-to for busy nights. Click to explore the full recipe and elevate your weeknight meals! #SheetPanDinner #CajunChicken #EasyRecipes #HealthyEating
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Ingredients
  

4 boneless, skinless chicken thighs

2 medium sweet potatoes, diced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 small red onion, sliced

3 tablespoons olive oil

2 tablespoons Cajun seasoning (homemade or store-bought)

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the diced sweet potatoes, chopped bell peppers, and sliced red onion. Drizzle with 2 tablespoons of olive oil, and season with salt, pepper, and half of the Cajun seasoning. Toss everything together until well coated.

      On a separate plate, rub the chicken thighs with the remaining olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and pepper until evenly covered.

        Spread the vegetable mixture evenly across a large sheet pan, creating space in the center for the chicken.

          Place the seasoned chicken thighs in the center of the sheet pan.

            Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the sweet potatoes are tender.

              Optional: For a crispy finish, broil the chicken and vegetables for an additional 2-3 minutes.

                Remove the sheet pan from the oven and let it rest for about 5 minutes.

                  Garnish the dish with freshly chopped parsley before serving.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                      - Presentation Tips: Serve directly from the sheet pan for a rustic look, or plate the chicken and vegetables individually, drizzled with a little extra olive oil and a sprinkle of parsley for color.