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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Erica McDonald says
I love this recipe! I’ve tried it with several cuts of chicken and they all come out delicious!
Jessica says
I used all thighs. It was so delicious. A total keeper!
Brandi says
absolutely love this spice blend.I have made this many times.I make it in bulk so I always have it on hand.I love how my nieces eyes get big when I tell them I’m making this for dinner ??
Annie Rossman says
It’s delicious but a little too HOT. Next time I’ll cut the red pepper in half! Hubby like it and he usually turns up his nose at anything but southern fried chicken !
Suanne says
Is there a recipe for ranch dressing?
Safi says
Just made this. I would call it the 3 minute Cajun Chicken, as prep was a breeze then it’s in the oven. It was delicious. I will make sure to really coat the drumsticks on all sides next time for even more flavor. Thanks!
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.
Mellissa Sevigny 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!!! :)
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.
Janice says
I made this tonight. OMG so very good!
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!