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
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

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
How To: Hold a Chef's Knife
How To: Peel Garlic
How To: Prep Sugar Snap Peas
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Sheet Pan Crispy Cajun-Spiced Chicken

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