Sheet Pan Crispy Cajun-Spiced Chicken with Roasted Vegetables & Potatoes
Fast & Easy

Sheet Pan Crispy Cajun-Spiced Chicken

with Roasted Vegetables & Potatoes

35 MIN
2 Servings
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    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. Here, you'll coat chicken breasts with a Cajun-spiced mayo and crispy breadcrumb mixture for a delightfully golden brown crust when roasted. You'll finish the crispy chicken off with a creamy, piquant sauce of mustard, capers, buttermilk, and more.

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    • Nutrition
    • Calories
      660 Cals (est.)
    Sheet Pan Crispy Cajun-Spiced Chicken with Roasted Vegetables & Potatoes
    • 2 Boneless, Skinless Chicken Breasts
    • 1 clove Garlic
    • ¾ lb Potatoes
    • 6 oz Carrots
    • 4 oz Sugar Snap Peas
    • 2 Tbsps Mayonnaise
    • ¼ cup Buttermilk
    • 1 Tbsp Capers
    • 1 Tbsp Whole Grain Dijon Mustard
    • ¼ cup Panko Breadcrumbs
    • 1 Tbsp Light Brown Sugar
    • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 2 Tbsps Vegetarian Worcestershire Sauce

    Tips from Home Chefs

    Prepare the ingredients & make the topping
    1 Prepare the ingredients & make the topping

    Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Pull off and discard the tough string that runs the length of each snap pea pod; place in a bowl. Drizzle with olive oil; season with salt and pepper. Stir to coat. In a separate bowl, combine the breadcrumbs, sugar, mayonnaise, and half the Cajun spice blend. Season with salt and pepper.

    2 Roast the chicken

    Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to a sheet pan. Evenly top with the breadcrumb topping (pressing lightly to adhere); season with salt and pepper. Place on the lower oven rack and roast 18 to 20 minutes, or until the topping is lightly browned and the chicken is cooked through.* Remove from the oven.

    Roast the chicken
    Roast the vegetables
    3 Roast the vegetables

    Meanwhile, transfer the sliced carrots and potato pieces to a separate sheet pan. Drizzle with olive oil; season with salt, pepper, and the weeknight hero spice blend. Place on the upper over rack and roast 13 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned peas in an even layer. Return to the oven and roast 2 to 4 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.

    4 Make the sauce & serve your dish

    Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Finely chop the capers. In a bowl, combine the buttermilk, worcestershire sauce, mustard, chopped capers, a pinch of the remaining Cajun spice blend (you will have extra), and as much of the garlic paste as you'd like. Serve the roasted chicken with the roasted vegetables. Top the chicken with the sauce. Enjoy!

    Make the sauce & serve your dish
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