Easy Cajun Chicken (Low Carb & Gluten Free)

Low carb chicken RecipeSo, these photos are about a year old.  I never used them because I felt strangely guilty about posting this recipe.  It’s just so EASY that it felt like a cop out – like people would be saying “well DUH!” after reading it.  But you know what?  I love this chicken recipe!  I make it all the time, and have eaten it cold, right out of the fridge, more times than I can count.  So simple or not, I’m going to share it with you.  And let’s face it, we all need more easy low carb recipes, that don’t require a lot of thought or effort, in our repertoire.

Though I am usually a stickler about making things from scratch, here’s a confession:  I rarely make my own Cajun seasoning blend (though I have, and I am including a recipe).  I usually just buy whatever brand I can find at the grocery store and throw it on, which makes this recipe even easier!  But if it makes you feel more authentic, by all means use the recipe to make your own Cajun spice blend – it’s delicious either way!

low carb chicken recipe

The crucial element to this chicken recipe is the crispy skin.  People who think that they don’t like baked chicken aren’t cooking it long enough.  You have to allow time for the fat to render out of the skin, so it will get thin and crispy.  When you bake thighs or legs (or even wings as shown above from my classic buffalo wings recipe) you don’t need to worry about the meat drying out, because the meat has a high fat content already, and will stay tender as the fat from the skin melts into it.  (I just drooled a little, sorry.)  If you are using boneless, skinless chicken breasts however, you may want to saute rather than bake, because they WILL dry out if cooked too long.

Easy Cajun Chicken (Low Carb & Gluten Free)

Yield: Approximately 6 - 8 servings

Serving Size: 2 legs or thighs

Easy Cajun Chicken (Low Carb & Gluten Free)

An easy, delicious low carb recipe for Cajun chicken that the whole family will love!

Ingredients

  • 5 lbs chicken parts (legs or thighs are best)
  • 2 Tbl olive oil
  • 1/4 cup Cajun seasoning (store-bought or homemade)
  • Ranch dressing for serving (optional)
  • For the Cajun Seasoning Blend (if making)
  • 2 tsp kosher salt
  • 1 Tbl garlic powder
  • 1 tsp black pepper
  • 1 1/2 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 1/2 tsp dried oregano
  • 1 tsp dried thyme

Instructions

  • Rub the chicken with olive oil. Add Cajun seasoning and toss until chicken is fully coated. Spread the chicken out on cookie sheets with at least an inch between pieces. Bake in the center of a preheated 400 degree (F) oven for about 50 minutes (40 minutes for wings). The skin should be golden and crispy, and the juices should run clear.

Notes

Approx nutrition info per serving (2pcs.): 495 calories, 26g fat, 0 net carbs, 60g protein

Delicious alone, these are made even more delectable by dipping them into ranch dressing!

low carb cajun chicken

 

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Comments

  1. Hayley says

    I am SOOO glad you posted this! As *duh* as it may seem to you, some of us aren’t quite brave enough to begin tossing seasonings together :) I’ve been seeking out more recipes like this too, since my husband has been obsessed with Chicken again after tasting these! http://www.health-bent.com/poultry/taco-chicken-wings-with-guac-dip

    Just thought I’d sure for anyone else looking for something similar in prep, but different in taste!

  2. Spikeygrrl says

    Don’t worry about those DUH-sayers. I subscribe to a LOT of low-carb recipe newsletters, and I frequently see recipes far more DUH than this one!

    I expostulated to that effect to DH one day a few years back and he just gave me that infinitely patient grin and said “Honey, what’s DUH to you is often rocket science to others.” Not that I believed him, but that’s why I love him. :X

    Also, your tip about baking chicken long enough to get the skin crispy was not DUH, AT ALL. I am a completely self-taught cook (that’s another story for another day) and I’d been teaching myself from cookbooks and cooking shows for about five years before I figured that one out. I can totally understand how other self-taught cooks might go a whole lifetime without learning that. So please keep those DUHs coming!

  3. katrina says

    Made this last night and they were delicious! One question…how do you use this baking method without making a huge mess in your oven? the oil got hot enough that it spattered along the sides and bottom of my oven. I have a liner on the bottom, so that’s easy clean up, but the sides and door will be a mess.

    Thanks,
    katrina

  4. Melanie says

    Just made this for dinner and it was FANTASTIC! Thanks for all the great recipes it has made cooking for my boyfriend that is on a keto diet and myself that isn’t on a diet a lot easier!

  5. Swazzleneuf says

    I made this last night. It was wonderful. I had friends over that wanted variety so after I took them out I tossed a couple in BBQ sauce, a few in buffalo, and a few more got a liberal coating of lemon pepper. Very easy and very cheap, two of my favorite qualities for week night meals, thanks.

  6. Carolyn says

    I appreciate the recipe for Cajun seasoning so I can adjust the heat. If I made this with 1/4 cup of the Cajun seasoning in my cupboard, my kids would run for the faucet!

  7. helene says

    i like my poultry without the skin so i always poke it with a fork 1st and then rub on the seasonings. Or i just squeeze a lemon over it or lay lemons/limes on top of the poked pieces. Of course the crockpot is best to get all the fat and bone flavor in the dish! I mite try this Cajun spice in a crock one nite as the baked chicken was hot but flavorful!

  8. sabrina says

    I made this last week and my husband loved it! Making it again tonight! As other said the recipe for Cajun season was great as my 5 year old won’t eat anything spicy so I can alter it on a few pieces of chicken instead of making a whole other meal.

  9. Christy says

    Hi! I just came across this recipe and I was wondering if you have any thoughts on browning the pieces before baking. I tend to do that with chicken and was curious if you tried it and if so, how it turned out.

    P.S. The drool comment made me laugh out loud at my desk.

    • says

      I haven’t tried browning it first Christy – I don’t usually find it necessary because when you bake it at a high temp it will crisp right up! But I don’t think it would hurt anything if you did – let us know how it turns out!!! :)

Trackbacks

  1. […] "So, these photos are about a year old. I never used them because I felt strangely guilty about posting this recipe. It’s just so EASY that it felt like a cop out – like people would be saying “well DUH!” after reading it. But you know what? I love this chicken recipe! I make it all the time, and have eaten it cold, right out of the fridge, more times than I can count. So simple or not, I’m going to share it with you. And let’s face it, we all need more easy low carb recipes, that don’t require a lot of thought or effort, in our repertoire." http://buff.ly/14joggu  […]

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