Crispy Cajun Roasted Oven-Baked Chicken Thighs
I adapted this dish from an old family recipe passed down by my Louisianian grandfather. Chicken was a staple in my household, alongside crawfish, sausage, and other yummies. I was taught that celery, onion, and bell peppers (recommended as a side on this particular recipe) was the Holy Trinity of cooking. This vegetable mix, adapted with a bit of Italian spices, makes for a unique and crisp twist on classic dishes.
- 10 whole chicken thighs, bone-in skin-on
- 1 tsp onion powder
- 1/4 stp celery salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp oregano leaves
- 1/4 tsp basil
- 1 tsp paprika
- 1/2 tsp garlic powder
- Preheat oven to 350 degrees.
- Combine all spices and seasonings in small bowl, mix with fork. For best results, press whole basil to release aroma and get the best flavor.
- Cover medium sized baking pan with aluminum foil and place chicken thighs in pan.
- Rub spice mix on chicken skin, rubbing under the skin to reach the meat where possible. Sprikle leftover spices on top.
- Place in oven, once properly preheated, for an 1 and 1/2 hours. Be sure that juices run clear, chicken is no longer pink at the bone, and your meat thermometer reads at least 165.
- (Optional) For extra crispiness, broil chicken for 1-2 minutes. But be careful, whole spices can burn easily at high temperatures.
- Yellow rice. Also known as saffron rice, is a common and tasty accompaniment to chicken dishes. It brings out the savory flavors in the chicken and adds a buttery, creamy texture without being overbearing. Prepared slow-roasted with bell peppers completes the Cajun Holy Trinity. For additional creaminess, use juice from your prepared chicken to make an extra tasty rice dish.
© 2018 Katleigh Merrier