Cajun Chicken Traybake

Our smoky Cajun Chicken Traybake is the easiest way to turn dinner into a Southern feast.

Packed with juicy chicken, vibrant veggies, and perfectly spiced with our Cajun Blend, it’s ready in no time and guaranteed to impress.

Total Cooking Time: About 1 hour (plus 7 minutes prep) Calories per Serving: Approx 600 Serves: 4

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Gluten free

Shemin's Cajun

Shemin’s Cajun Spice Blend is a bold, fragrant mix inspired by the Deep South. With smoky paprika, fiery chillies, aromatic herbs and a hint of sweetness, it adds depth and zing to meat, fish, vegetables or marinades. Perfect for bringing a touch of Southern flair to everyday cooking.

(2)

Chilli Free

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£3.75

Gluten free Dairy free

(66)

Medium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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£6.50

Ingredients

2 red onions
3 mixed-colour peppers
4 chicken legs, skin on, bone-in
2 tablespoons Shemin’s Cajun Spice Blend
4 cloves garlic
Olive oil
Red wine vinegar
1 mug basmati rice (300g)
4 tablespoons natural yoghurt
Optional: extra virgin olive oil

How to make Cajun Chicken Traybake

Preheat the Oven:
Heat your oven to 200°C/400°F/gas 6.
Prepare the Vegetables & Chicken:
Peel and halve the onions. Tear the peppers into large chunks, removing the seeds and stalks. Place the onions, peppers, chicken legs, Shemin’s Cajun Spice Blend, and whole unpeeled garlic cloves in a roasting tray.
Season & Roast:
Drizzle everything with 1 tablespoon each of olive oil and red wine vinegar, season with black pepper, and toss well. Turn the chicken skin-side up and roast for 40 minutes.
Add the Rice:
Boil the kettle. Remove the tray from the oven and mash the soft garlic cloves into the tray juices, discarding the skins. Pour 1 mug of basmati rice and 2 mugs (600ml) of boiling water around the chicken. Cover the tray with tin foil and return to the oven for 20 minutes, or until the rice is fluffy and the chicken is tender.
Finish & Serve:
Season and serve with dollops of yoghurt, a sprinkle of black pepper, and an optional drizzle of extra virgin olive oil.

Tips

Tips:

Choose the Right Tray:
Use a 35cm x 25cm roasting tray or larger to ensure everything roasts evenly. Overcrowding the tray can cause the chicken and vegetables to steam instead of getting beautifully caramelised.
Cut Veggies in Big Chunks:
Tear the peppers into large chunks and halve the onions. This helps them hold their texture during roasting and avoids them turning mushy.
Boiling Water is Crucial:
When adding the rice, use freshly boiled water to ensure it cooks evenly and on time. Cold or lukewarm water may leave the rice undercooked.

Loved by curry enthusiast globally

Verified curry lover

After so many years the quality of your products remains true. Thank you team Shemins!

Verified curry lover

Many thanks as always, going to try out your new Tikka paste, after all these years it will be interesting to taste the difference Cheers, Syd Roberts

Verified curry lover

Have used fora few years now. Love it. Looking forward to trying the tikka curry paste

Verified curry lover

Great service and products thanks

Verified curry lover

Brilliant fantastic selection of everything

Verified curry lover

Love your pastes. We’re not adventurous enough with what we cook. Need to look at your recipe suggestions more

Cajun Chicken Traybake

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