Cajun Spiced Roasted Chicken Thighs (Printable)
Bone-in chicken thighs rubbed with smoky Cajun spices and roasted until crispy. A flavorful, easy weeknight dinner for four.
# What goes in:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (approximately 2.6 lbs)
→ 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
08 - 1 teaspoon ground black pepper
09 - 1 teaspoon kosher salt
→ For Roasting
10 - 2 tablespoons olive oil
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges for serving
# Directions:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.
02 - Pat chicken thighs completely dry with paper towels to ensure crispy skin during roasting.
03 - In a small mixing bowl, combine smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and kosher salt.
04 - Coat chicken thighs thoroughly with olive oil, then sprinkle the Cajun spice blend evenly over both sides, pressing gently to ensure seasoning adheres properly.
05 - Place seasoned chicken thighs skin-side up on the prepared baking sheet with adequate spacing between each piece.
06 - Roast for 30 to 35 minutes until the skin is crispy, the meat is cooked through, and the internal temperature reaches 165°F (75°C) when measured at the thickest part.
07 - Remove from oven and allow chicken to rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges.
# Expert Advice:
01 -
- The spice blend creates this magical crust that seals in all the juices, giving you that satisfying sizzle when you cut into the meat.
- Its one of those impressive-looking dishes that actually takes less than 15 minutes of hands-on time, perfect for those evenings when youre craving something special but dont have the energy for anything complicated.
02 -
- The chicken absolutely needs to be patted dry before applying the spices, otherwise youll end up with a soggy, pale exterior instead of that beautifully crisp skin.
- Letting the chicken rest for those 5 minutes isnt optional, I once served it straight from the oven and watched in dismay as all those precious juices ran out onto the plates instead of staying in the meat.
03 -
- For an even more intense flavor, make the spice blend the day before and store it in an airtight container, allowing the dried herbs and spices to meld together.
- If you have time, seasoning the chicken and letting it sit in the refrigerator uncovered for an hour before roasting will dry the skin further and give you that restaurant-quality crispiness.