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.
Though I am usually a stickler about making things from scratch, here’s a confession:Â 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!
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.)Â 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.
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Easy Cajun Chicken (Low Carb & Gluten Free)
- Yield: Approximately 6 - 8 servings 1x
Description
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)
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
Nutrition
- Serving Size: 2 legs or thighs
Delicious alone, these are made even more delectable by dipping them into ranch dressing!
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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!
Mellissa Sevigny says
LOL, so true Carolyn! I love it spicy but my son definitely does not!
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.
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!
Mellissa Sevigny says
You’re welcome Melanie, thanks so much for the comment and I’m glad you guys enjoyed the chicken! :)
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
GiGi Eats Celebrities says
Oh hello goodness! :) Looks finger-licking scrumptious! :D
Amber @ Busy, Bold, Blessed says
And now I want chicken wings. Like now. In my belly!!!!
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!
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!
movita beaucoup says
I’m weirdly obsessed with chicken right now, and there’s nothing I don’t like about a simple recipe like this! YUM!
Purabi Naha says
Oh, this is LOVELY! This looks like something I must try. The recipe is great and I loved the picture!!
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