Sheet Pan Crispy Cajun-Spiced Chicken with Roasted Vegetables & Potatoes
Family Friendly

Sheet Pan Crispy Cajun-Spiced Chicken

with Roasted Vegetables & Potatoes

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Sheet Pan Crispy Cajun-Spiced Chicken with Roasted Vegetables & Potatoes
Title
  • 4 Boneless, Skinless Chicken Breasts
  • ¼ cup Mayonnaise
  • 1¼ lbs Potatoes
  • 1 clove Garlic
  • 2 Tbsps Capers
  • ½ cup Panko Breadcrumbs
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
  • 2 Tbsps Whole Grain Dijon Mustard
  • ½ cup Buttermilk
  • 1 Tbsp Light Brown Sugar
  • ¾ lb Carrots
  • ½ lb Sugar Snap Peas
  • 2 Tbsps Vegetarian Worcestershire Sauce
time-saving
tips & techniques
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.

Roast the chicken
2 Roast the chicken

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 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 oven rack and roast 15 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.

Make the sauce & serve your dish
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!

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

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 oven rack and roast 15 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
Browse Steps
1 of 4