SHEET PAN CAJUN HONEY CHICKEN AND ROASTED VEGGIES

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Casseroles|Chicken|Gluten-free|Ragin Cajun

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Ingredients

6 large chicken thighs (about 2 ½ pounds)

6 teaspoons Dish off the Block Ragin’ Cajun Spice Blend, divided

5 chicken garlic sausages (about 14 ounce)

1 ½ pounds baby potatoes (or red bliss cut into 1-2” pieces)

6 medium carrots, peeled and cut into 2” pieces

½ cup olive oil, divided

1 teaspoon salt

1 teaspoon black

1 Delicata squash, about 1 pound, seeds removed and cut into ½” thick slices

1 large red bell pepper, cut into ½” strips and then cut in half

2 cups baby Brussel sprouts (or regular size, cut in half and ends removed)

¼ cup + 2 tablespoons honey

Chopped parsley for garnish.

Instructions

Preheat oven to 400 degrees.

Cover one extra-large rimmed baking sheet or 2 medium-large baking sheets with foil.

Trim any excess fat from the thighs and season them on both sides with 2 teaspoons of the Cajun seasoning. Place them, skin-side-up on the baking sheet(s) spaced apart. Spread the whole sausages, baby potatoes, and carrots all around the chicken. Drizzle evenly all over with ¼ cup of the olive oil and sprinkle the potatoes and carrots with the salt and pepper. Toss them lightly to coat (no need to toss the chicken or sausage).

Place the pan(s) in the oven and bake for 30 minutes.

While they bake, place the squash, red bell peppers, and Brussel sprouts in a large bowl. Sprinkle with 2-3 teaspoons of Cajun seasoning (the more the spicier) and add the remaining ¼ cup olive oil and ¼ cup of the honey to the bowl. Toss to coat.

When you take the pan out of the oven after 30 minutes add the coated veggies to the pan and toss with the carrots and potatoes. Cut the sausages into 2” pieces and add back to the mix. Everything should be spread in an even layer on the pan around the thighs and the chicken is still skin-side up and turning golden brown.

Drizzle the remaining 2 tablespoons honey all over the top including the chicken and sprinkle all over with the remaining teaspoon of Cajun seasoning. Increase the oven temperature and place the pan(s) back in the oven.

Cook for another 30-35 minutes until everything is browned, the veggies are all soft when pierced with a fork, and the chicken juices run clear.

Garnish with parsley and devour. I like to smash the potatoes and drizzle the pan juices over the top… YUMMMMM!