One Pan Cajun Chicken
Did you know?
Chicken and turkey
- Chicken is Britain's favourite meat. Meat with the skin taken off is low in fat, particularly saturated fat.
- Chicken and turkey are high in protein. We need protein for growth and development. Children in particular need protein to help them grow.
Safety Tips
- Make sure raw meat is cooked thoroughly
- Wash hands after touching raw meat
- If re-heating make sure meat is piping hot
- If you are not sure how old the meat is – throw it out
Serves 4
Ingredients
- 4 chicken thighs and 4 chicken drumsticks
- 1kg baby new potatoes
- 1 small butternut squash
- 1 red pepper
- 1 whole garlic bulb
- 4 tablespoons olive oil
- A few stems of fresh or dried sage
- Ground black pepper
- 1 teaspoon ground Cajun spice
- 4 tablespoons runny honey
Instructions
- Pre heat the oven to 200°C/Gas Mark 6
- Make two or three cuts in each piece of chicken and put in a roasting tin
- Wash the potatoes and cut any large ones in half
- Cut the butternut squash in half lengthways, scoop out the seeds with the spoon and cut the peel away with the vegetable peeler; cut into thick slices
- Cut the red pepper into chunky pieces, discarding the core and seeds.
- Separate the garlic bulb into cloves but leave their papery skins on
- Put all the vegetables into the roasting tin - spoon over the oil, and add the garlic cloves. Sprinkle with a few sage leaves, pepper and Cajun spice
- Roast in the centre of the oven for 45 minutes
- Carefully take the pan out of the oven with oven gloves; turn the chicken, spoon the oil over the potatoes and drizzle with the honey
- Cook for 15 more minutes until the chicken is thoroughly cooked