Sheet Pan Cajun Chicken Chop & Veggies
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Sheet Pan Cajun Chicken Chop & Veggies Recipe
In this recipe, the dry spice rub chicken at (A) is good for one piece of chicken chop. If you love this tasty Cajun chicken chop, you can fill up an entire sheet pan with 3-4 pieces of chicken chop by making more portions of the dry spice rub correspondingly.
- 1 (250g) boneless, skin-on chicken chop patted dry, see note(s) below
- garlic salt to taste
- 1 tsp olive oil to apply on chicken skin
- more olive oil to drizzle over the mushrooms
- 1 tsp dried parsley flakes (or 1 tbsp freshly chopped parsley)
- 2 wedges lemon
(A) Chicken Dry Rub Spices
Combine & mix well in a small bowl:
- 1 tbsp Cajun seasoning
- 1/2 tsp paprika powder (or cayenne pepper powder) for extra heat; to taste
- 1/4 tsp garlic powder (or 1 garlic clove minced)
(B) Vegetables: Pumpkin, Tomato & Mushroom
- 1 tsp olive oil
- 200g skinless butternut squash chunks (use any squash or pumpkin variety)
- 100g cherry tomatoes
- 100g button mushrooms
- 1 tsp all-purpose and 1 tsp Cajun seasoning
- Prepare chicken chop & vegetables. Place chicken chop skin-side down a plate. Lightly sprinkle garlic salt on the flesh. Add the vegetables & seasonings at (B) in a large bowl & toss to combine evenly.
- Prepare sheet pan by lining it with baking paper or oiled with baking spray. Place the chicken chop, skin side up, in the middle of the sheet pan. Rub olive oil evenly on the chicken skin, followed by spices (A). Scatter prepared vegetables around the chicken. Drizzle an extra lug of olive oil over the mushrooms.
- Bake the sheet pan at preheated oven of 200°C (392°F) for about 20 minutes, or until chicken is cooked (see note below). To serve, garnish with parsley, black pepper & lemon.
- Chicken chop cut. This cut is derived from a whole chicken leg consisting of the thigh and drumstick that has been deboned with skin intact. You can buy this cut already prepared at the supermarket or meat grocer, or debone a chicken leg by yourself.
- How to test if the chicken is cooked. Insert a skewer into the thickest part of the chicken chop. If clear liquid runs out, the chicken is done.
- Season to taste. As every brand of Cajun seasoning differs in taste (especially in the heat & salt level), do use appropriate amounts of cayenne pepper & salt to taste accordingly.
- Oven heat. The sheet pan is placed at the upper rack (where my oven is hottest) to reduce the roasting time. If you place it in the middle rack or you have a different oven configuration, do adjust the cooking time accordingly.