Cajun-Spiced Chicken and Veggie Sheet Pan – Easy, Flavor-Packed Weeknight Dinner

This Cajun-spiced chicken and veggie sheet pan gives you big flavor with minimal effort. Everything roasts together, so cleanup is easy and dinner is ready in under an hour. The chicken turns juicy with a smoky kick, and the veggies get caramelized and tender.

It’s perfect for busy nights when you still want something homemade and satisfying. Make it once, and it’ll become a go-to.

What Makes This Recipe So Good

• One pan, full meal: Protein and veggies roast together, so you get a balanced dinner without juggling multiple pots.
• Bold Cajun flavor: Paprika, garlic, onion, and a little cayenne bring warmth and depth without being fussy.
• Customizable: Swap in your favorite vegetables or adjust the heat to fit your taste.
• Meal-prep friendly: Keeps well for a few days and reheats nicely for lunches or quick dinners.
• Weeknight simple: Minimal chopping, straightforward steps, and a quick bake time.

What You’ll Need

• Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts), trimmed
• Potatoes: 1 pound baby potatoes, halved (or Yukon Gold, cut into 1-inch chunks)
• Bell peppers: 2 medium, any color, sliced into strips
• Red onion: 1 large, cut into wedges
• Zucchini: 1 medium, sliced into half-moons
• Olive oil: 3–4 tablespoons
• Lemon: 1, cut into wedges (plus zest if you like)
• Fresh parsley: A small handful, chopped (optional for garnish)

• Cajun seasoning blend:
  • 2 teaspoons smoked paprika
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2–1 teaspoon cayenne pepper (to taste)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

1. Heat the oven: Preheat to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it for easier cleanup.
2. Mix the Cajun seasoning: In a small bowl, combine smoked paprika, sweet paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper.
3. Prep the chicken: Pat the chicken dry with paper towels.

   In a large bowl, toss it with 1–2 tablespoons olive oil and about half of the seasoning blend. Set aside.

4. Season the veggies: In another bowl, toss potatoes, bell peppers, red onion, and zucchini with 1–2 tablespoons olive oil and the remaining seasoning. Add a pinch more salt if your blend is mild.
5. Start with potatoes: Spread the potatoes on the sheet pan and roast for 10 minutes to give them a head start.

   They take longer to cook than the other veggies.

6. Add everything else: Remove the pan, push the potatoes to one side, and add the seasoned peppers, onion, and zucchini. Nestle the chicken pieces among the veggies, keeping everything in a single layer for good browning.
7. Roast to perfection: Bake for 18–22 minutes, flipping the chicken once halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender with crisp edges.
8. Finish with lemon: Squeeze fresh lemon over the chicken and vegetables. Add lemon zest for extra brightness if you like.

   Garnish with chopped parsley.

9. Serve: Taste and adjust seasoning. Serve hot with extra lemon wedges on the side.

Keeping It Fresh

• Storage: Cool completely, then store in airtight containers for up to 4 days in the fridge.
• Reheating: Warm in a 350°F (175°C) oven for 8–10 minutes to keep the chicken juicy and the veggies crisp. Microwave works in a pinch, but the texture will be softer.
• Freezing: Freeze cooked chicken and sturdier veggies (potatoes, peppers, onion) for up to 2 months.

  Zucchini can turn mushy, so freeze separately or skip it for freezer batches.

• Make-ahead: Toss chicken with seasoning up to 24 hours in advance. Chop veggies the night before and store them covered in the fridge.

Health Benefits

• Balanced meal: You get lean protein, fiber-rich vegetables, and satisfying complex carbs from the potatoes.
• Nutrient-dense veggies: Bell peppers bring vitamin C, onions offer antioxidants, and zucchini adds potassium and hydration.
• Better fats: Olive oil provides heart-friendly monounsaturated fats.
• Spice benefits: Paprika, garlic, and thyme offer antioxidants and flavor without extra sugar or heavy sauces.
• Low added sugar: The seasoning delivers bold taste with minimal calories.

Pitfalls to Watch Out For

• Overcrowding the pan: If everything is piled on top of itself, it will steam instead of roast. Use a large pan or two smaller ones.
• Uneven cuts: Keep chicken pieces similar in size.

  Cut veggies into even chunks, especially potatoes, so everything cooks at the same pace.

• Skipping the potato head start: Potatoes need more time. Give them the first 10 minutes to avoid undercooked centers.
• Too little seasoning: Cajun flavor should be bold. Taste your blend and add salt if it feels flat.
• Dry chicken breasts: If using breasts, check for doneness a few minutes early and don’t overcook.

Alternatives

• Protein swaps: Use chicken breasts, turkey tenderloins, or shrimp.

  For shrimp, add them in the last 8–10 minutes so they don’t overcook.

• Veggie swaps: Try sweet potatoes, broccoli florets, cauliflower, green beans, or cherry tomatoes. Adjust timing for sturdier veggies.
• Heat levels: Reduce cayenne for mild flavor, or add red pepper flakes for extra kick.
• Seasoning twist: Add 1 teaspoon brown sugar to the spice blend for a hint of caramelization, or a pinch of celery salt for classic Cajun vibes.
• Serving ideas: Pile it over rice, quinoa, or cauliflower rice. Add a dollop of yogurt or a drizzle of hot sauce.

FAQ

Can I use store-bought Cajun seasoning?

Yes.

Use about 1.5–2 tablespoons for this recipe, then taste and adjust salt and heat. Store-bought blends vary, so check the label for salt levels and add more only if needed.

Do I have to marinate the chicken?

No. Tossing the chicken in the seasoning and oil right before roasting works well.

If you have time, a 30-minute to 2-hour rest in the fridge deepens the flavor.

What if I only have bone-in chicken?

You can use bone-in thighs or drumsticks. Start them 10–15 minutes earlier than the veggies and cook until the internal temperature reaches 175°F (80°C) for thighs.

How do I make it dairy-free or gluten-free?

This recipe is naturally dairy-free and gluten-free as written. Just make sure your store-bought seasoning is certified gluten-free if that’s a concern.

Why are my veggies soggy?

The pan was likely overcrowded or the oven wasn’t hot enough.

Use a large sheet pan, keep everything in a single layer, and maintain the 425°F temperature.

Can I double the recipe?

Yes, use two sheet pans. Rotate them halfway through and switch racks to ensure even browning.

What’s the best way to reheat without drying the chicken?

Reheat in a 350°F oven until warmed through and cover loosely with foil if needed. A splash of broth can help keep the chicken moist.

Wrapping Up

Cajun-spiced chicken and veggies make a fast, flavorful sheet pan dinner that fits any weeknight.

It’s bold, versatile, and easy to scale for meal prep or a crowd. Keep the cuts even, don’t crowd the pan, and finish with fresh lemon for that bright, clean pop. Once you master the rhythm, you’ll have a reliable dinner in your back pocket whenever you need it.