Serves 6
45 min
Sheet-Pan Cajun Chicken and Corn
Recipe GLPR7f99f83968c274
A vibrant one-pan dinner featuring seasoned chicken breasts roasted alongside fresh corn, celery, and colorful bell peppers. The vegetables are tossed with thyme and Cajun spices, then finished with melted butter and fresh parsley for a simple yet flavorful meal that comes together in under 45 minutes.
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Ingredients
5 tbsp Olive oil
as needed Olive oil for coating pans
6 ears Corn on the cob, shucked and cut into 4 pieces per ear
5 stalks Celery stalks, cut into diagonal slices
16 oz Baby bell peppers, halved and seeded
1 tsp Fresh thyme leaves
4 tsp Cajun seasoning
1 tsp Kosher salt
to taste Kosher salt, plus more to taste
to taste Black pepper, to taste
6 8-oz Skinless, boneless chicken breasts
2 cloves Garlic cloves, grated or minced
2 tbsp Salted butter
¼ cup Fresh parsley, chopped
to taste Hot sauce, for serving
Directions
Preheat your oven to 425°F. Lightly oil two large rimmed baking sheets with olive oil and set aside.
In a large mixing bowl, combine the corn pieces, celery slices, and halved bell peppers. Add the fresh thyme, 3 tablespoons of olive oil, 1 teaspoon of Cajun seasoning, 1 teaspoon of kosher salt, and several grinds of black pepper. Toss until all vegetables are evenly coated.
Divide the seasoned vegetables between the two prepared baking sheets, spreading them in a single layer. Place the sheets in the preheated oven.
In the same large bowl, add the chicken breasts, grated garlic, remaining 2 tablespoons of olive oil, and remaining 1 tablespoon of Cajun seasoning. Toss well to coat the chicken thoroughly.
After the vegetables have roasted for about 5 minutes, carefully remove the baking sheets from the oven. Nestle 3 chicken breasts into the vegetables on each sheet, distributing them evenly. Season the chicken with additional salt and pepper to taste.
Return both sheets to the oven and roast for approximately 25 minutes, rotating the sheets halfway through cooking. The chicken is done when it reaches an internal temperature of 165°F and the vegetables are tender.
Transfer the cooked chicken breasts to a serving platter. Add 1 tablespoon of butter to each baking sheet and toss the vegetables until the butter has melted and everything is lightly glazed. Transfer the vegetables to the platter with the chicken.
Garnish with fresh chopped parsley and serve immediately with hot sauce on the side.
