One pot Cajun-style chicken and potatoes, roasted to perfection. Packed-with-flavour chicken that's crispy on the outside and juicy on the inside, on top of a bed of tender potatoes.
Start by preparing the Cajun seasoning blend. Melt the butter in a small bowl. Add the olive oil, salt, black pepper, oregano, thyme, paprika, cayenne pepper, chili powder, and garlic powder. Whisk until combined.
Add cubed potatoes, sliced onion, and minced garlic to a medium bowl. Add 1 tbsp of the seasoning blend + a drizzle of olive oil and a sprinkle of salt. Mix until combined.
Transfer the potato mixture to a 9x13 inch baking dish or a 12-inch cast-iron skillet. Set aside.
Pat the chicken very dry with a paper towel. Put the chicken in a bowl and combine with the remaining seasoning blend. Be sure to rub the seasoning blend well into the chicken pieces.
Place the chicken pieces over the potato mixture, skin side up. Pour any remaining liquid over the chicken and potatoes. Cover and place in the fridge, and allow to marinate for 30 minutes (marinating is optional).
While chicken and potatoes are marinating, preheat oven to 425°F. Once 30 minutes of marinating is up, uncover and place the baking dish or skillet in the oven. Bake for 35-4o minutes, or until chicken is fully cooked.
(use a meat thermometer to make sure internal temperature of chicken is 165-170°F at the thickest part)
Use tongs to transfer chicken pieces to a plate. Reduce heat to 375°F and continue to cook potatoes until fork tender, about 10-15 minutes.
Add chicken pieces back to baking dish, skin side up. Spoon some of the juices over the chicken pieces. Turn broil setting on and allow the chicken to brown and crisp up a bit, 5-10 minutes.
Remove from oven and allow to rest for 5-10 minutes. Serve and garnish with finely chopped parsley.