Best 3 Cajun Oven Fried Chicken And Roasted Vegetables Recipes

**Crispy Cajun Oven-Fried Chicken and Roasted Vegetables: A Flavorful and Healthy Feast**

Indulge in a culinary journey to the heart of Louisiana with our tantalizing Cajun oven-fried chicken and roasted vegetables. This delectable dish combines the bold flavors of Cajun spices with the convenience of oven-frying, resulting in a crispy, flavorful chicken that's guilt-free. Accompanied by a vibrant array of roasted vegetables, this recipe promises a symphony of flavors and textures that will delight your taste buds. Whether you're a seasoned home cook or just starting your culinary adventure, this recipe is a must-try for a satisfying and wholesome meal.

**Recipes Included:**

1. **Cajun Oven-Fried Chicken:**
- Discover the secrets to achieving crispy, juicy oven-fried chicken coated in a tantalizing blend of Cajun spices.

2. **Roasted Vegetables:**
- Learn how to roast a medley of vegetables to perfection, creating a colorful and flavorful side dish that complements the chicken.

3. **Homemade Ranch Dressing:**
- Elevate your meal with a creamy, tangy ranch dressing made from scratch, adding a refreshing touch to the savory chicken and vegetables.

4. **Cajun Seasoning Blend:**
- Craft your own Cajun seasoning blend using aromatic spices like paprika, garlic powder, onion powder, and cayenne pepper.

5. **Buttermilk Marinade:**
- Prepare a simple yet effective buttermilk marinade that tenderizes the chicken and infuses it with subtle tanginess.

Here are our top 3 tried and tested recipes!

CAJUN OVEN-FRIED CHICKEN AND ROASTED VEGETABLES

Cajun Oven-Fried Chicken and Roasted Vegetables image

Paired with colorful peppers and beans, crispy cereal-coated chicken makes an appealing meal for six, complete in less than an hour.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

1 1/2 cups Total Corn Flakes® cereal, crushed (3/4 cup)
1 egg white
1 teaspoon water
6 boneless skinless chicken breast halves (about 1 1/2 lb)
1 teaspoon dried Cajun seasoning
2 medium red, orange and/or yellow bell peppers, cut into 1/2-inch-long strips
1 medium sweet onion (Maui, Texas Sweet or Walla Walla), cut into thin wedges
1 bag (14 oz) frozen whole green beans
1 teaspoon dried Cajun seasoning
1/4 teaspoon salt
1 tablespoon olive oil

Steps:

Heat oven to 450°F. Line 13x9-inch pan with foil; spray with cooking spray. Spray another 13x9-inch pan with cooking spray.
In small bowl, place crushed cereal. In another small bowl, beat egg white and water until frothy. Dip chicken breast halves into egg white mixture; sprinkle with Cajun seasoning. Roll chicken in cereal to coat; place in foil-lined pan.
In second pan, toss all roasted vegetable ingredients to coat.
Place both pans in oven; bake 18 to 23 minutes, stirring vegetables once halfway through baking time, until chicken is fork-tender and juices run clear and vegetables are crisp-tender.

Nutrition Facts : Calories 210, Carbohydrate 13 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1/6 of Recipe, Sodium 220 mg, Sugar 6 g

PAN-ROASTED CHICKEN AND VEGETABLES

Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

CAJUN CHICKEN AND VEGETABLES

Cajun Chicken and Vegetables image

Peppers, onion, zucchini and stewed tomatoes make an appetizing topping for this zippy chicken breast recipe from Becky Baird of Salt Lake City, Utah.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 16

Ingredients

2 boneless skinless chicken breast halves (5 ounces each)
1 teaspoon Cajun seasoning
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 teaspoons olive oil
1 small zucchini, chopped
1 celery rib, chopped
1/2 cup sliced onion
1/2 cup diced peeled eggplant
1/3 cup chopped green pepper
2 garlic cloves, minced
3/4 cup stewed tomatoes
1/2 cup reduced-sodium chicken broth
2 teaspoons tarragon vinegar
1 green onion, chopped
Hot cooked rice, optional

Steps:

Score surface of chicken with shallow diagonal cuts, making diamond shapes. Combine the Cajun seasoning, garlic powder and pepper; rub over chicken. In a large skillet, cook chicken in oil over medium-high heat for 2-3 minutes on each side or until blackened. Remove and keep warm. , In the drippings, saute the zucchini, celery, onion, eggplant and green pepper until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth and vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. , Return chicken to the pan. Cover and cook for 10-12 minutes or until a thermometer reads 170°. Sprinkle with green onion. Serve with rice if desired.

Nutrition Facts : Calories 264 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 743mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 32g protein. Diabetic Exchanges

Tips:

For crispy chicken, pat it dry before coating it in the flour mixture.
Use a large baking sheet to ensure that the chicken and vegetables have enough space to cook evenly.
Shake the chicken and vegetables in the flour mixture until they are evenly coated.
Bake the chicken and vegetables for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve the chicken and vegetables immediately, with your favorite dipping sauce.

Conclusion:

This recipe for Cajun Oven-Fried Chicken and Roasted Vegetables is a delicious and easy way to enjoy a classic Southern dish. The chicken is crispy and flavorful, while the vegetables are tender and flavorful. This dish is perfect for a weeknight meal or a special occasion. So next time you're looking for a delicious and easy chicken recipe, give this one a try!