Name: Sheet-Pan Cajun Chicken with Potatoes and Peppers
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5 cups
Cuisine: American
Ingredients: 1 pound boneless chicken breast; 2 bell peppers, any color; 3 cups small potatoes; 2 tablespoons vegetable oil; 1 teaspoon Cajun seasoning; 1 teaspoon dried Italian herbs; ⅛ teaspoon salt; ¼ teaspoon black pepper

Sheet pan of roasted Cajun chicken, potatoes, and red and yellow bell peppers — Illustrative AI-generated editorial image built to match the published ingredients; it is not a photograph of an independent BetterHomeHabits test cook.

This is a practical one-pan dinner with a short ingredient list and a clear doneness test. The chicken, peppers and potatoes roast together, but piece size matters: cut everything into similar bite-size pieces and begin checking before the maximum time.

Sheet-Pan Cajun Chicken with Potatoes and Peppers

Prep: 15 minCook: 45 minTotal: 60 minYield: 5 cups

Food-safety notes

Ingredients

1 pound boneless chicken breast
2 bell peppers, any color
3 cups small potatoes
2 tablespoons vegetable oil
1 teaspoon Cajun seasoning
1 teaspoon dried Italian herbs
⅛ teaspoon salt
¼ teaspoon black pepper

Instructions

Prepare safely. Wash your hands. Rinse or scrub the peppers and potatoes under running water. Heat the oven to 425°F (218°C) and lightly grease a large rimmed baking sheet.
Cut the ingredients. Cut the chicken, peppers and potatoes into similar bite-size pieces. After handling the raw chicken, wash your hands, knife, board and any contacted surfaces before continuing.
Season evenly. Place the chicken and vegetables in a large bowl. Add the oil, Cajun seasoning, Italian herbs, salt and black pepper, then toss until evenly coated.
Roast. Spread the mixture in a single layer. Roast for 35 to 45 minutes, turning the mixture once or twice so the potatoes and peppers brown evenly.
Verify doneness. Check the thickest chicken pieces with a food thermometer. They must reach 165°F (74°C); the potatoes should be fork-tender. Cook a little longer if either check fails.
Store promptly. Serve hot. Transfer leftovers to shallow containers and refrigerate within 2 hours.

Storage and reheating

Refrigerate within 2 hours and use refrigerated leftovers within 3 to 4 days. Reheat leftovers to 165°F (74°C).

USDA guidance says perishable food should not remain at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).

Make the method work

If the potatoes are larger than the chicken pieces, they may remain firm after the chicken is done. Keep the pieces small and start checking at 35 minutes.

Documented variation

For less heat, use a mild Cajun blend. The source also suggests other Food Hero seasoning blends, but keep the salt low if the blend already contains salt.

Editorial standard

Quantities and key method decisions come from the credited Extension recipe. Safety information was checked against FoodSafety.gov temperatures and USDA leftover guidance. No rating, nutrition figure or “test-kitchen” claim has been invented.