Cajun Chicken Traybake Recipe
This easy one pan recipe is made with spiced chicken breast, roasted vegetables and crispy potatoes, flavoured with fresh lemon and garlic, and requiring only 10 minutes of prep before the oven takes over!
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Servings: 4 servings
Calories: 814kcal
Equipment
- chopping board
- Sharp kitchen knife
- weighing scales
- large baking tray with deep sides
Ingredients
- 100 g cooking chorizo (skin removed and cut into chunks)
- 8-10 baby potatoes (leave skin on and cut in half)
- 2 bell peppers (any colour, cut into chunks)
- 2 courgettes (zucchini) (sliced)
- 2 red onions (peeled and cut into wedges)
- ½ bulb garlic (broken into individual cloves, leave skin on)
- 2 lemons (quartered)
- 200 g baby plum or cherry tomatoes
- 3 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Marinade
- 600 g boneless, skinless chicken breast (roughly 4 breasts, cut into chunks)
- 2 tablespoon olive oil
- 3-4 teaspoon cajun seasoning
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 200C/180CFan/390F.
- Place the marinade ingredients into a bowl and stir to combine.
- Now add the chicken into the bowl, stir well to thoroughly coat the chicken pieces, adding a little more oil if required. Cover the bowl with clingfilm and place in the fridge to marinate while you prepare and part roast the vegetables.
- Place the chorizo, lemon and all the vegetables (but NOT the tomatoes) into a high sided baking tray. Drizzle over the olive oil and add the paprika, salt and pepper. Stir well to combine all the ingredients.
- Place the tray in the oven and bake for 20 minutes. Remove the tray from the pan, give the vegetables a stir and return to the oven for a further 20 minutes.
- Remove the tray from the oven, give the vegetables one final stir and place the pieces of chicken on top. Drizzle any excess marinade over the chicken pieces, and season the chicken with a little salt. Return to the oven for a 10 minutes.
- Now remove the tray from the oven but this time do not stir anything, simply add the baby plum tomatoes to the tray and return to the oven for a final 10 minutes.
- The dish is ready to serve when the chicken is cooked through. Remove the tray from the oven and serve immediately.
Notes
You can marinade the chicken for 40 minutes while the vegetables roast in the oven, or 2-4 hours if time allows. This is optional.
DO NOT add salt to the chicken marinade as this will draw the moisture from the chicken. You can add a little salt if you wish, just before adding the chicken to the roasting pan.
I have used chicken breast in this recipe, but it works just as well with chicken legs, thighs or drumsticks. Just adjust cooking times depending on the cut of chicken being used, eg bone-in, skin-on chicken thighs will require a longer cook than thinner strips of chicken breast meat.
Vary the vegetables to suit your own tastes.
Nutrition Facts
Cajun Chicken Traybake Recipe
Amount Per Serving
Calories 814
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 6g38%
Trans Fat 0.02g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 112mg37%
Sodium 811mg35%
Potassium 3052mg87%
Carbohydrates 95g32%
Fiber 15g63%
Sugar 13g14%
Protein 48g96%
Vitamin A 3463IU69%
Vitamin C 224mg272%
Calcium 120mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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