RCI-MT.004.0106.001
Cajun Spiced Chicken and Potatoes
Cajun Spiced Chicken and Potatoes I like this with a green salad for a quick weeknight meal. It's also lower in fat and calories. 15 minutes marinating time is included in the prep time.
Prep35 min
Cook480 min
Total515 min
Servings4
Difficultyintermediate
Ingredients
- ¾ cup
- 1 tablespoon
- 2 teaspoons
- 2 teaspoons
- 1¼ teaspoons
- 1 teaspoon
- ½ teaspoon
- ¾ teaspoon
- baking potatoes1¼ lbsthickly sliced
- 4 unit
Method
1
Combine low-fat buttermilk, firmly packed light brown sugar, dried thyme, paprika, dried oregano, fresh ground black pepper, dry mustard, and salt in a shallow dish. Stir until the sugar and dry ingredients are fully dissolved.
2
Submerge the boneless skinless chicken breast halves in the buttermilk mixture, turning to coat all sides evenly. Cover and refrigerate for at least 15 minutes while preparing potatoes.
3
Preheat the oven to 425°F (220°C) and line a large baking sheet with aluminum foil or parchment paper.
4
Slice the baking potatoes into thick slices (about ½ inch each) and arrange them in a single layer on the prepared baking sheet.
5
Remove the chicken breasts from the buttermilk mixture, allowing excess liquid to drip back into the dish. Arrange the coated chicken pieces on top of the potatoes.
6
Drizzle any remaining buttermilk mixture over the chicken and potatoes to distribute the spices evenly across both components.
7
Bake in the preheated 425°F oven for 30-35 minutes, until the chicken is cooked through (internal temperature of 165°F) and the potato edges are golden and crispy.
35 minutes
8
Remove from the oven and let rest for 2-3 minutes before serving. Divide evenly among four plates and serve hot.