Serves 4
40 min
Cajun Blackened Chicken
Recipe GLPR33ab33bfb12342
Crispy, boldly spiced chicken quarters with a charred, flavorful crust. Chicken leg quarters are coated with a blend of cajun seasonings and butter, then roasted until the spice crust blackens and the meat reaches a perfect golden-brown finish. This one-pan main delivers authentic Louisiana heat and flavor.
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Ingredients
4 whole chicken leg quarters
4 tablespoons softened butter
1½ tablespoons paprika
1 teaspoon cayenne pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
1 tablespoon dried oregano
1 teaspoon salt
Directions
Preheat your oven to 425°F. Line a large baking sheet with aluminum foil for easy cleanup.
Pat the chicken leg quarters thoroughly dry using paper towels. Rub the softened butter all over the exterior of each piece, then gently lift the skin and apply butter underneath to coat the meat directly.
In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, dried thyme, oregano, and salt. Whisk together until evenly blended.
Distribute the spice mixture evenly over all four chicken pieces. Rub the spices into the skin and meat on all sides, pressing firmly to create an even, generous coating. For deeper flavor, allow the seasoned chicken to rest at room temperature for up to 30 minutes.
Arrange the chicken quarters skin-side up on the prepared baking sheet and place in the preheated oven.
Roast for about 30 minutes, or until the spice crust darkens and becomes deeply browned, and the internal temperature of the thickest part of the thigh (without touching bone) reaches 165°F.
Remove from the oven and let rest for a few minutes before serving warm.
