Roasted Cajun Chicken with Green Beans and Potatoes
This Roasted Cajun Chicken with Green Beans and Potatoes has juicy and flavorful chicken rubbed with spicy and bold Cajun seasoning, roasted with fluffy potatoes and tender green beans. It’s one of my favorite dinners, made in one dish, perfect for any weeknight.
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.
Why This Recipe is So Good
This one-pot meal is a low effort dinner, taking 20 minutes to prep. The vegetables and onions are layered on the bottom of a sheet pan, baking dish, or cast iron skillet, topped with the spiced, rubbed chicken quarters. Everything cooks together, so the vegetables are so flavorful and delicious.
Roasting chicken with potatoes is such a good move for dinner. It’s filling and takes almost no time to prep, plus you have leftovers for a few days. Just like this Cajun Cornish Hen or Dutch Oven Whole Roast Chicken with Potatoes, this recipe for roasted Cajun chicken with potatoes is super moist, with crispy skin, and is always a family favorite meal.
Recipe Ingredients
- Chicken: I used 2 chicken quarters (1 ½ to 2lbs). A chicken quarter is the whole leg with the thigh and leg attached. You can use all thighs, all legs, or a mix of chicken parts. Use bone-in, skin-on meat. It will be juicier than boneless.
- Cajun seasoning: This southern spice mix is a mixture of regular or smoked paprika, onion and garlic powder, white pepper, cayenne pepper for some heat, and a few dried herbs like oregano and thyme. These spices are staples in Cajun and Creole cuisines and give this chicken such a bold and delicious flavor.
- Green beans, potatoes, and red onions. Gets all the flavor of the roast chicken as it bakes, making this dinner such a filling one-dish meal. Use Frozen green beans, red, yellow, or russet potatoes, and thinly sliced red onions.
How to Make Roasted Cajun Chicken with Green Beans and Potatoes
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
To the bottom of a large cast-iron skillet or 9×13 baking dish, add chopped potatoes and onions. Drizzle with olive oil and a sprinkle of kosher salt.
Rinse and pat the chicken dry with paper towels. Rub with olive oil and seasonings until completely coated. Place chicken on top of the vegetables, then cover with a piece of aluminum foil.
Bake for 30 minutes covered. Remove the cover, add green beans, then bake for another 30 minutes uncovered. Increase the heat to 425 degrees Fahrenheit for 10 minutes to crisp up the skin. When done, the juices should run clear with an internal temperature of at least 165 degrees Fahrenheit.
Serve roasted Cajun chicken with green beans and potatoes, as is or with a side of rice.
Looking For More Recipes?
- Cajun Smothered Turkey Wings
- Oven Baked Cajun Chicken Wings
- Smothered Chicken Wings
- Creamy Garlic Mashed Potatoes with Heavy Cream
If you tried and loved this Roasted Cajun Chicken with Green Beans and Potatoes recipe, please leave a star ⭐ rating!
If you love this recipe, leave a review and a ⭐️ 5-star rating or 📌 save it to Pinterest for later. Subscribe to The Midwest Kitchen Blog’s Newsletter for more recipes like this delivered straight to your inbox! Visit our sister site for more delicious recipes at Matcha and Kale.
Roasted Cajun Chicken with Green Beans and Potatoes
Equipment
- Large Cast – iron skillet or 9×13-inch metal baking dish
- Small mixing bowl
Ingredients
Potatoes and onions
- ½ lb red potatoes rinsed and quartered
- ½ red onion thinly sliced
- 2 tablespoons olive oil
- ¼ cup low-sodium chicken broth or water
- 1 cup cut frozen green beans
Chicken and seasonings
- 1 ½ – 2 lb bone-in skin-on chicken parts I used 2 legs and 2 thighs
- 1 tablespoon olive oil
- 2 teaspoons Cajun seasoning no salt
- ½ teaspoon cayenne pepper
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- To the bottom of a large cast-iron skillet or 9×13 baking dish, add chopped potatoes and onions. Drizzle with olive oil, sprinkle with kosher salt, and pour in low-sodium chicken broth or water.
- Rinse and pat the chicken dry with paper towels. Rub with olive oil and seasonings until completely coated. Place chicken on top of the vegetables, then cover with a piece of aluminum foil.
- Bake for 30 minutes covered. Remove the cover, add green beans all around the chicken, then bake for another 30 minutes uncovered. Increase the heat to 425 degrees Fahrenheit for 10 minutes to crisp up the skin. When done, the juices should run clear with an internal temperature of at least 165 degrees Fahrenheit.
- Serve cajun roasted chicken with green beans and potatoes.
Notes
How To Store/ Make Ahead
Reheat covered in the oven so the chicken remains juicy. To freeze: wrap tightly in plastic wrap, then store in a freezer-safe bag to freeze for up to 2 months. Reheat from frozen, covered so the meat doesn’t dry out in the oven.Tips and Tricks
- Don’t skip adding the water or chicken broth to the potatoes. This keeps the potatoes tender and makes sure they are cooked through.
- Use a cajun spice blend without salt or reduce the salt used in this recipe so your chicken doesn’t become overly salty. In addition to this, some spice blends are spicier than others. If you are sensitive to spice, use a no-heat Cajun blend and omit the added cayenne pepper in this recipe.
- Switch out the red potatoes for yellow potatoes, baby potatoes, fingerling potatoes or peeled and quartered russets. Or omit them altogether and serve this dish with a side of mashed potatoes, rice, or couscous.
- Frozen green beans keep this recipe quick and easy. I haven’t tested fresh green beans, but they might dry out during roasting, so frozen green beans would be best. Don’t use a glass baking dish, because it could crack when the frozen green beans are added to the hot dish.
Nutrition
Nutrition information is a rough estimate. Recipe card may include affiliate links.
