thepioneerwoman
Sheet-Pan Cajun Chicken and Corn
Roast your chicken and veggies together on a sheet pan for a super-easy dinner. There's barely any cleanup!
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
Preheat the oven to 425˚. Brush 2 rimmed baking sheets with olive oil. Toss the corn, celery and bell peppers with the thyme, 3 tablespoons olive oil, 1 teaspoon each Cajun seasoning and salt and a few grinds of pepper in a large bowl until well coated. Divide between the baking sheets and spread in a single layer.
2
Add the chicken to the same bowl. Add the garlic and remaining 2 tablespoons olive oil and 1 tablespoon Cajun seasoning. Toss well to coat.
3
Add 3 chicken breasts to each baking sheet, nestling them in the vegetables. Season with salt and pepper. Bake,rotating the baking sheets halfway through, until the chicken is just cooked through and the vegetables are tender, about ⏱️ 25 minutes. Transfer the chicken to a platter.
4
Add 1 tablespoon butter to each tray of vegetables and toss until the butter melts and the vegetables are glazed; add to the platter with the chicken. Top with the parsley and serve with hot sauce.
Hot sauce, for serving
Nutrition Facts
calories
843 Calories
fat Content
34 g
fiber Content
9 g
sugar Content
13 g
sodium Content
767 mg
protein Content
85 g
trans Fat Content
0 g
cholesterol Content
264 mg
carbohydrate Content
46 g
saturated Fat Content
8 g
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