Cajun Spiced Roasted Chicken Thighs (Printable Version)
Bold, smoky Cajun-spiced chicken thighs with crispy skin. An easy, flavorful weeknight main dish ready in under an hour.
# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (approximately 2 lb 10 oz)
→ Cajun Spice Blend
02 - 2 tablespoons smoked paprika
03 - 1 tablespoon garlic powder
04 - 1 tablespoon onion powder
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried oregano
07 - 1 teaspoon cayenne pepper, adjustable to taste
08 - 1 teaspoon ground black pepper
09 - 1 teaspoon kosher salt
→ For Roasting
10 - 2 tablespoons extra virgin olive oil
→ Optional Garnish
11 - 2 tablespoons fresh parsley, finely chopped
12 - Lemon wedges for serving
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.
02 - Pat chicken thighs dry thoroughly with paper towels to ensure crispy skin during roasting.
03 - In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and kosher salt.
04 - Coat chicken thighs evenly with olive oil, then generously season both sides with the Cajun spice blend, pressing gently to ensure proper adhesion.
05 - Position chicken thighs skin-side up on the prepared baking sheet with adequate spacing between pieces for air circulation.
06 - Roast for 30 to 35 minutes until skin achieves crispness, chicken is fully cooked through, and internal temperature registers 165°F when measured at the thickest part.
07 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
# Chef's Tips:
01 -
- The spice blend creates this gorgeous crust that seals in all the juices, something I discovered after years of suffering through dry chicken.
- Its that rare 45-minute meal that tastes like you spent hours in the kitchen, perfect for those evenings when you want something satisfying but dont have the energy for anything complicated.
02 -
- The resting period isnt optional, it prevents all those beautiful juices from escaping the moment you cut into the chicken.
- If your oven runs hot or cool, trust the internal temperature of 75°C over the cooking time, I once served undercooked chicken at a dinner party and still havent lived it down.
03 -
- For next-level flavor, make the spice blend a day ahead, allowing the dried herbs and spices to fully hydrate and their flavors to meld together overnight.
- A quick 3-minute broil at the end creates that restaurant-quality crispy skin that makes people think youre a much fancier cook than you claim to be.