Chicken tray bake

Cajun chicken, potato and capsicum traybake

One of my favourite lunches for a weekend gathering is this cajun chicken, potato, and capsicum traybake. This vibrant, hearty dish brings together the bold flavours of Cajun seasoning with the wholesome goodness of tender chicken, crispy potatoes, and sweet capsicums. Perfect for a weekend gathering, this recipe is as easy to make as it is delicious.

Serves 4-6



  • 8 chicken thighs (de-boned)
  • 2 red onions, sliced
  • 1 red capsicum, diced 
  • 1 yellow capsicum, diced
  • 500g potatoes, halved 
  • 2 tbsp Cajun spice
  • 4 tbsp avocado oil
  • 1 sprig rosemary 
  • 1 sprig thyme 
  • 1 garlic bulb, cut in half 



  • Preheat oven to 200°C. Score your chicken thighs using a sharp knife. Cover with avocado oil and 1 tbsp of Cajun spice. 
  • Rub the marinade into the chicken with your hands and leave at room temperature for 30 mins or for a couple of hours in the fridge. 
  • In a large roasting tray add your chicken, diced capsicums, sliced onion and halved potatoes. Drizzle with the olive oil and coat with the remaining Cajun spices 
  • Add your herbs and garlic and give everything a good mix. Add to the oven and roast for about 45 minutes until everything is golden and cooked. 
  • Serve with a green salad and a crisp white wine. 



Photo: Ahmadreza Rezaie

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