Cajun Chicken Tray Bake
TIP: If Cajun seasoning is too spicy for you, feel free to swap in a milder seasoning of your choice. Two of our favourites are lemon pepper, and garlic herb
Prepared with
Ingredients
- 2-3 small mixed peppers, deseeded, cut lengthways into 8 slices
- 1 large thick wedgesred onion, peeled, cut in 2cm
- 1 tbsp & 2 tsp vegetable oil, divided
- 1 tsp mild chilli powder
- 1 tsp minced garlic
- To taste salt and ground black pepper
- 4 sweetcorn cobettes
- Zest of 1 lime, cut lime in quarters for garnish
- 6-7oz skin-on, bone in chicken thighs
- 1½ tbsp Cajun seasoning
- For garnish chopped coriander
Instructions
Step 1
Install the Accessory Frame in the bottom level of the unit, then place the Pro-Heat Tray on top. Turn dial to select MAX ROAST, set temperature to 315°C, and set time to 15 minutes. Select START/STOP to begin preheating (preheating will take approx. 10-15 minutes)
Step 2
In a large bowl, toss peppers and onions with 1 teaspoon oil, chilli powder, garlic, salt, and pepper. In a separate large bowl, toss sweetcorn cobettes with 1 teaspoon oil, lime zest, salt, and pepper. Evenly season chicken thighs with remaining 1 tablespoon oil, Cajun seasoning, salt, and pepper
Step 3
When unit is preheated and ADD FOOD and PRS START is displayed, open door, slide out the accessory frame and Pro-Heat Tray using high heat oven gloves and place chicken, skin side down on the tray. Close door, select START/STOP and cook for 3 minutes.
Step 4
After 3 minutes, open door, use silicone-tipped tongs to flip the chicken thighs and move to one side of the tray. Place the vegetables and corn on the opposite side. Close door to continue cooking. When 6 minutes remain, open door, toss vegetables and turn corn. Close door to continue cooking
Step 5
Cooking is complete when the internal temperature of the chicken reads 75°C on an instant-read thermometer. If more time is necessary, increase time using the right-hand dial. When cooking is complete, open door, transfer chicken and vegetables to a serving platter. Garnish with chopped coriander and lime wedges