Go Back
+ servings

Cajun Chicken Thighs

Tender, juicy, baked chicken thighs marinated with a zesty homemade cajun seasoning make for one of the easiest, tastiest meals ever. Add some veggies to the pan a super simple one pan dinner!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Marinating TIme 1 hour
Total Time 1 hour 30 minutes
Servings 4 servings
Author Ann Otis


  • 2 lbs bone-in skin-on chicken thighs (about 8 thighs)
  • 2 teaspoons paprika
  • 2 teaspoons onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper adjust to taste or add some crushed red pepper for extra heat
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon honey
  • 1 tablespoon whole grain mustard
  • 2 tablespoons lemon juice from about 1 lemon
  • 1/4 cup olive oil
  • sliced green onions for garnish optional


  • In a large bowl, combine the paprika, onion powder, thyme, oregano, cayenne, salt, pepper, honey, mustard, and lemon juice. Reserve the juiced lemon. Whisk in the olive oil.
  • Place the chicken thighs in the bowl and turn to coat thoroughly. Marinate in the refrigerator for 2 hours or up to 2 days, or 30 minutes to an hour at room temperature.
  • Transfer the chicken thighs to a large baking sheet and add the squeezed lemon halves to the pan.*
  • Bake at 425 F for 25-30 minutes, until the chicken is cooked through and the skin is browned and crispy. If the chicken starts to get too dark before it's fully cooked, cover it loosely with a sheet of foil.


*If you like, you can add some potato chunks, Brussels sprouts, carrots, or another vegetable to the pan to cook alongside the chicken. Simply toss them with olive oil and salt and pepper first (or use any remaining marinade). The listed vegetables will take about the same time to roast as the chicken.  Smaller vegetables like green beans should be added halfway through cooking.