Name: Oven-Roasted Cajun Chicken and Garlic Potatoes with Parmesan
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1.5 pounds chicken thighs, boneless and skinless; 1.5 pounds baby red or Yukon gold potatoes, cut into chunks 2 tablespoons olive oil; 1.5 tablespoons Cajun seasoning 1 teaspoon garlic powder 2 cloves garlic, minced 1 teaspoon paprika; 0.5 teaspoon salt; 0.5 teaspoon black pepper; 0.75 cup Parmesan cheese, freshly grated 2 tablespoons chopped parsley

Looking to bring bold, rustic flavor to your dinner table with minimal fuss? This Oven-Roasted Cajun Chicken and Garlic Potatoes with Parmesan is a flavor-loaded one-pan wonder that satisfies both your spicy cravings and your comfort food needs. Juicy, seasoned chicken bites roast alongside tender baby potatoes, all coated in a smoky Cajun rub, garlic butter, and finished with a snowy sprinkle of Parmesan and fresh herbs. It’s the kind of dish that tastes like it took hours but comes together effortlessly in your oven.

Whether you’re planning a weeknight dinner or want to impress guests on the weekend, this dish hits all the right notes. The golden roasted potatoes soak up every bit of flavor from the chicken and spices, while the crispy, cheesy topping adds irresistible texture. One bite and you’ll understand why this dish is a regular in many Southern kitchens.

What Kind of Chicken and Potatoes Should I Use?

For the chicken, boneless skinless thighs work best in this recipe. They roast beautifully, remain moist, and soak in the Cajun flavors like a dream. If you’re more of a white meat fan, you can substitute chicken breasts, just make sure not to overcook them.

As for potatoes, baby red or Yukon gold potatoes are ideal. Their creamy texture pairs well with the bold seasoning, and they hold their shape when roasted. Cut them into evenly-sized chunks for uniform cooking.

Ingredients for the Oven-Roasted Cajun Chicken and Garlic Potatoes with Parmesan

Chicken Thighs: Boneless and skinless for tender, juicy bites that absorb all the Cajun flavor.
Baby Red or Yukon Gold Potatoes: Their creamy centers and crispy edges are perfect for roasting.
Olive Oil: Helps crisp the potatoes and brown the chicken while infusing flavor.
Cajun Seasoning: A smoky, spicy blend that brings bold Southern flavor.
Garlic Powder & Fresh Garlic: Layers of garlicky goodness to infuse the whole dish.
Paprika: Adds smokiness and deep color to the roast.
Parmesan Cheese: Freshly grated for a salty, umami-rich topping that melts into crispy golden bits.
Chopped Parsley: A fresh finish that balances out the bold seasoning.
Salt and Black Pepper: Essential for enhancing all the other flavors.

How To Make the Oven-Roasted Cajun Chicken and Garlic Potatoes with Parmesan

Step 1: Prep the Ingredients

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup. Cut the chicken into bite-sized chunks and halve or quarter the baby potatoes depending on size.

Step 2: Season Everything

In a large mixing bowl, combine the chicken and potatoes. Drizzle with olive oil, then sprinkle with Cajun seasoning, garlic powder, paprika, salt, and black pepper. Toss until everything is evenly coated. Add in minced fresh garlic and toss again.

Step 3: Arrange on Baking Sheet

Spread the seasoned chicken and potatoes in a single layer on the prepared baking sheet. Make sure the pieces aren’t overcrowded—this helps them roast instead of steam.

Step 4: Roast to Perfection

Bake for 30-35 minutes, tossing halfway through. You want the chicken to be fully cooked and slightly crispy, and the potatoes golden and tender.

Step 5: Add the Parmesan

In the last 5 minutes of baking, sprinkle freshly grated Parmesan cheese over everything and return to the oven. The cheese should melt and lightly brown.

Step 6: Garnish and Serve

Once out of the oven, sprinkle with chopped fresh parsley for a burst of color and freshness. Serve hot and enjoy!

How to Serve and Store Oven-Roasted Cajun Chicken and Garlic Potatoes with Parmesan

Serve this dish straight from the oven for maximum crispiness and flavor. It makes a fantastic main course on its own, or you can plate it alongside your favorite sides. For meal prepping, store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for 10-12 minutes to restore crisp edges. Avoid microwaving if you want to keep the texture!

For freezing, portion the cooled meal into freezer-safe bags or containers and freeze up to 2 months. Reheat directly from frozen in the oven until warmed through.

What to Serve With Oven-Roasted Cajun Chicken and Garlic Potatoes with Parmesan

Roasted Parmesan Green Beans

Crunchy and cheesy, they mirror the garlic-Parmesan flavors of the main dish.

Creamy Coleslaw

A tangy, cooling contrast to the Cajun heat. Adds freshness and crunch.

Jalapeño Cornbread

Adds a little extra Southern flair and complements the spicy profile beautifully.

Marinated Cucumber Salad

Light, crisp, and perfect for cleansing the palate between spicy bites.

Cheesy Spinach Stuffed Shells

Want a comforting side that’s hearty? These shells offer a creamy counterbalance.

Honey Glazed Roasted Baby Carrots

Sweetness meets caramelized edges for a well-rounded plate.

Cajun Shrimp with Garlic Butter Sauce

Double down on flavor with this seafood twist that pairs perfectly.

Classic Chicken with Buttered Noodles

Mild and buttery, this is a great kid-friendly side that still satisfies.

Want More Chicken Dinner Ideas?

If you loved this spicy, savory Cajun dish, you’ll want to explore more bold and comforting recipes from the ChefAlchemy kitchen:

Try our Longhorn Parmesan Chicken for a crispy, cheesy restaurant-style meal.
For a cozy casserole twist, the Chicken Cordon Bleu Casserole is pure creamy comfort.
Need a creamy pasta fix? Check out Creamy Garlic Chicken Breasts packed with rich flavor.
Turn up the heat with our Crispy Cajun Shrimp with Creamy Sauce.
Or go one-pot easy with the One Pot Smoked Sausage Pasta.

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And let me know in the comments how yours turned out! Did you go heavy on the Cajun seasoning or dial it back? Maybe you added bell peppers or corn?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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