By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
496 cal · 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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
Comments
This is a genuine weeknight winner in Charlotte: all ingredients are stocked at every major chain, and the spices are basic pantry staples that cost pennies per serving. The stated 40 minutes is honest—chicken browns fast and needs no babysitting, though you'll want 10-15 minutes for that critical high-heat sear to build the blackened crust. At roughly $2–2.50 per serving (depending on chicken price and whether spices are already at home), it's economical and reheats perfectly for next-day lunch. The only reason this isn't a 5.0 is that it's straightforward rather than revelatory: solid, reliable, and Southern in flavor but not tied to any local ingredient or seasonal edge.
Sign in or create a free account to add your review.
