This one takes me straight back to the first flat I ever lived in on my own — tiny galley kitchen, oven that barely worked, and a single drawer that never shut properly. It was winter, properly grey and wet, and I remember throwing together this dish on a whim because I had some Cajun seasoning and not much else.
The chicken came out sizzling, the rice soaked up every last bit of spice and juice, and I sat cross-legged on the floor, bowl balanced on my knee, windows fogged up from the steam. It tasted like effort — but in the best way. Big, bold, comforting. Proper dinner energy with none of the stress. I’ve made it dozens of times since, and it never lets me down.
Why You’ll Love It
- All done in one tray — minimal mess, maximum payoff
- The rice cooks in the chicken juices (yes, it’s as good as it sounds)
- Bold, smoky flavour with only one spice blend — easy
- Works for meal prep but fancy enough for guests
- Easily made veggie with squash or aubergine
- Leftovers? Even better the next day, especially cold with a dollop of yoghurt
Ingredients
- 2 red onions
- 3 mixed-colour peppers
- 4 chicken legs, skin-on, bone-in
- 1 tbsp Cajun seasoning
- 4 cloves garlic (unpeeled)
- Olive oil
- Red wine vinegar
- 1 mug (300g) basmati rice
- 4 tbsp natural yoghurt
- Optional: extra virgin olive oil for serving
How to Make It
Get your tray ready:
Preheat the oven to 200°C (400°F, gas mark 6). Halve the onions and tear the peppers into chunky pieces — you want big, rustic bits here. Toss them into a roasting tray along with the chicken legs and whole, unpeeled garlic cloves.
Season it up and roast:
Sprinkle over the Cajun seasoning, drizzle with about 1 tbsp each of olive oil and red wine vinegar, crack over some black pepper, and toss everything together right in the tray. Make sure the chicken ends up skin-side up. Roast for 40 minutes, uncovered.
Mash the garlic (trust me):
Once the tray’s out, carefully scoop out the garlic cloves, peel them, and mash the soft insides back into the pan juices. This makes the whole dish taste deeper, warmer — almost like you added stock, but didn’t.
Add the rice and water:
Boil the kettle. Pour in 1 mug of basmati rice and 2 mugs (600ml) of boiling water around the chicken — not over it. You want the chicken to keep crisp on top. Cover the tray tightly with foil and pop it back in the oven for 20 more minutes.
Fluff and finish:
When it’s done, the rice should be fluffy and fragrant, and the chicken should fall away from the bone without asking twice. Taste a bit of rice — season with extra pepper or vinegar if it needs a little nudge.
Serve it with something cool:
Spoon it up while everything’s still piping hot, and don’t skip the yoghurt — it balances out the heat beautifully. Add a drizzle of good olive oil on top if you’re feeling posh.
Common Mistakes and How to Dodge Them
Why’s my rice crunchy?
You probably didn’t seal the foil well enough or used less water than needed. Two mugs to one mug rice — always.
Can I use chicken breasts?
You can, but they’ll dry out. Legs keep their moisture and add depth to the rice. Worth the extra cooking time.
My veggies are mushy — help?
They do soften a lot, especially the onions. If you like more bite, add them halfway through roasting.
Rice too soggy?
Could be too much water or not enough heat. Stick to basmati and follow the water-to-rice ratio — it works.
Storage and Reheating
Fridge: Keeps up to 3 days in an airtight container.
Freezer: Freeze in portions, ideally with chicken off the bone.
To reheat:
- Microwave: Quick and decent, stir halfway through.
- Oven: 180°C for 15–20 mins, covered with foil and a splash of water to keep the rice soft.
- Avoid the air fryer for this one — it’ll dry the rice right out.
Frequently Asked Questions
Can I make it vegetarian?
Totally — swap the chicken for chunks of butternut squash or aubergine. Same spice, same method, just watch the roasting time.
Do I need to use bone-in chicken?
Preferably, yes. Bone adds flavour and keeps things juicy. But boneless thighs can work in a pinch.
Is this dish spicy?
Depends on your Cajun mix! Some are mild, some pack heat. Taste a pinch before using if you’re nervous.
What’s a good side?
Honestly, it’s a full meal on its own. But a crunchy slaw or green salad wouldn’t hurt.
Nutrition Facts (Per Serving):
- Calories: ~480 kcal
- Fat: 18g
- Carbs: 38g
- Protein: 35g
- Sodium: ~300mg
- Sugar: ~5g
Jamie Oliver Cajun Chicken
Description
A one-tray wonder where crispy Cajun-spiced chicken bakes right into the rice, peppers, and onions — bold, cozy, and practically effortless.
Ingredients
Instructions
- Preheat oven to 200°C. Roughly chop onions and peppers, place in a roasting tray with chicken and garlic.
- Add Cajun seasoning, oil, and vinegar. Toss well, roast for 40 mins.
- Mash garlic cloves into tray juices.
- Add 1 mug rice + 2 mugs boiling water around chicken. Cover tightly with foil.
- Return to oven for 20 mins until rice is fluffy and chicken is tender.
- Serve with yoghurt, pepper, and optional drizzle of olive oil.
Notes
- Seal foil tightly when adding rice or steam will escape.
- Use basmati rice for fluffiness — avoid short grain.
- Don’t pour water over the chicken or you’ll lose the crispy top.
- Add hot sauce on the side for a little extra fire.