One-Pan Cajun Chicken Traybake with Garlic Rice
Cajun Chicken Traybake
This Cajun Chicken Traybake is an easy, one-pan meal bursting with bold flavours. Juicy, spice-rubbed chicken roasted alongside sweet capsicums, onions, and whole garlic cloves. The rice absorbs all those deep, roasted flavours, making every bite packed with warmth. Top it off with a dollop of yoghurt and a shake of Pimped Pepper for the perfect finishing touch.
Servings: 4
Keywords: Cajun Chicken, One-Pan Meal, Chicken Traybake, Roast Chicken, Garlic Rice, Pimped Pepper, Cravin’ Cajun Rub, Easy Dinner, Meal Prep
- Prep Time: 10 mins
- Cook Time: 1 hours 0 mins
- Total Time: 1 hours 10 mins
Ingredients
- 2 red onions
- 3 capsicums, mixed colours
- 4 chicken legs, skin-on, bone-in
- Spicecraft Cravin' Cajun Rub
- Spicecraft Pimped Pepper
- 4 cloves garlic, whole and peeled
- olive oil
- Vinegar, red or white, or cider - whichever you have will work.
- 300 g basmati rice
- natural yogurt
Instructions
- Preheat the oven to 200°C.
- Peel and halve the onions. Tear up the peppers into big chunks, discarding the seeds and stalks. Place it all in a 35cm x 25cm roasting tray with the chicken, Cajun seasoning, and whole garlic cloves.
- Drizzle with 1 tablespoon each of olive oil and red wine vinegar, season with Pimped Pepper, and toss well, turning the chicken skin side up. Roast for 40 minutes.
- Boil the Jug. Remove the tray from the oven and mash the soft garlic cloves into the tray juices.
- Around the chicken, pour in the rice and 600ml of boiling water. Carefully cover with tin foil and return to the oven for 20 minutes, or until the rice is fluffy and the chicken pulls easily away from the bone.
- Serve with dollops of yogurt, a shake of Pimped Pepper, and a drizzle of extra virgin olive oil.
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