How long does Honey Glazed Cajun Chicken with Roasted Vegetables take?

About 35 minutes, with 10 minutes of prep and 25 minutes of cooking.

How can I adjust the heat in Honey Glazed Cajun Chicken with Roasted Vegetables?

Use less of the Cajun spice in the glaze for a milder result, as the honey only partly softens its heat. For more kick, add a pinch of cayenne to the honey and lemon mixture.

Can I make my own Cajun seasoning?

Yes, mix paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper and a pinch of cayenne.

How do I stop the honey glaze burning in the oven?

Line the tray with parchment and check the chicken towards the end. If the glaze darkens too fast, cover it loosely with foil.

Is this Cajun chicken tray bake vegetarian?

No, it is made with chicken thighs, so it is not vegetarian.

Honey Glazed Cajun Chicken With Roasted Vegetables Recipe

Name: Honey Glazed Cajun Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4X150G Boneless Chicken Thighs 4X150G (Skin On); 250G Spanish Lemon Honey, 250G; 75G Greenfields Berbere Spice Blend, 75G; - Biona Capers in Olive Oil; 100 g Yorkshire English Carrots 100G; 750 g Broccoli 750g; 50G Black Garlic Cloves, 50G; 250 Ml Trs Lemon Juice 250Ml; 400G Greenfield Himalayan Salt Fine 400G; 100G Heera Black Pepper Powder 100g

American cuisine · 341 calories

About this recipe

This Honey Glazed Cajun Chicken with Roasted Vegetables is a delightful American dinner that’s both nutritious and bursting with flavor. Tender chicken thighs are coated in a sweet and spicy glaze made from honey, Cajun spices, olive oil, and lemon juice, then roasted to perfection alongside a medley of carrots and broccoli. The vegetables are seasoned simply with garlic, salt, and pepper to enhance their natural sweetness and complement the bold flavors of the chicken. Packed with 35 grams of protein and 8 grams of fiber, this meal is not only satisfying but also supports muscle health and digestion. Cooking is straightforward, with everything roasted on a single tray for easy cleanup. Perfect for a cozy evening or a midweek treat, this dish strikes the ideal balance between comfort and wellness.

Ingredients

4X150G Boneless Chicken Thighs 4X150G (Skin On)
250G Spanish Lemon Honey, 250G
75G Greenfields Berbere Spice Blend, 75G
- Biona Capers In Olive Oil
100 g Yorkshire English Carrots 100G
750 g Broccoli 750g
50G Black Garlic Cloves, 50G
250 Ml Trs Lemon Juice 250Ml
400G Greenfield Himalayan Salt Fine 400G
100G Heera Black Pepper Powder 100g

Instructions

1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. In a small bowl, mix honey, Cajun spice blend, olive oil, and lemon juice to create the glaze.
3. Rub the chicken thighs with the prepared glaze, ensuring they are evenly coated.
4. Peel the carrots and cut them into sticks; chop the broccoli into florets.
5. Toss the vegetables with olive oil, minced garlic, salt, and pepper in a mixing bowl.
6. Arrange the glazed chicken thighs on one side of the baking tray and the seasoned vegetables on the other side.
7. Roast in the oven for 25 minutes, flipping the vegetables halfway through for even cooking.
8. Check that the chicken has reached an internal temperature of 75°C before removing from the oven.
9. Let the chicken rest for 5 minutes to retain its juices before serving.
10. Serve the honey-glazed Cajun chicken alongside the roasted vegetables, garnished with a sprinkle of fresh herbs if desired.

How to make Honey Glazed Cajun Chicken With Roasted Vegetables

Heat oven and make glaze. Preheat the oven to 200°C and line a baking tray with parchment paper. In a small bowl, mix honey, Cajun spice blend, olive oil and lemon juice to make the glaze.
Glaze the chicken. Rub the chicken thighs all over with the prepared glaze so they are evenly coated on every side, ready to go onto the lined baking tray.
Prepare the vegetables. Peel the carrots and cut them into sticks, and chop the broccoli into florets. Toss the vegetables in a mixing bowl with olive oil, minced garlic, salt and pepper.
Roast chicken and vegetables. Arrange the glazed chicken on one side of the tray and the vegetables on the other. Roast for 25 minutes, flipping the vegetables halfway, until the chicken reaches an internal temperature of 75°C.
Rest and serve. Let the chicken rest for 5 minutes to keep its juices, then serve the honey-glazed Cajun chicken alongside the roasted vegetables, garnished with a sprinkle of fresh herbs if you like.

Frequently asked questions

How long does Honey Glazed Cajun Chicken with Roasted Vegetables take?: About 35 minutes, with 10 minutes of prep and 25 minutes of cooking.
How can I adjust the heat in Honey Glazed Cajun Chicken with Roasted Vegetables?: Use less of the Cajun spice in the glaze for a milder result, as the honey only partly softens its heat. For more kick, add a pinch of cayenne to the honey and lemon mixture.
Can I make my own Cajun seasoning?: Yes, mix paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper and a pinch of cayenne.
How do I stop the honey glaze burning in the oven?: Line the tray with parchment and check the chicken towards the end. If the glaze darkens too fast, cover it loosely with foil.
Is this Cajun chicken tray bake vegetarian?: No, it is made with chicken thighs, so it is not vegetarian.