Cajun-style spices give this blackened chicken it's extra smoky flavouring. Serve alongside roasted spiced potato rounds and oven-sweetened carrots, with a zesty, quick-make avocado cream sauce that'll refresh the palate.
Cooking time30 minutes
Calories680 / serving
Allergens: Milk, Mustard
Preheat the oven to 450°F. Slice the potatoes into ¼ inch rounds. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 6 to 8 minutes, until beginning to soften.
Halve the carrots lengthwise. Remove the sheet pan from the oven; flip the potatoes and arrange them on ⅔ of the sheet pan. Toss the carrots with a drizzle of oil; season with ⅓ of the remaining spice blend and S&P to taste. Arrange the carrots in a single, even layer next to the potatoes and roast in the oven, 16 to 20 minutes, until the vegetables are browned and tender when pierced with a fork.
While the vegetables roast, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken thighs to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through (if you received one of the alternate chicken cuts, look to the next step for your specific cooking instructions).
For chicken breasts, drumsticks or bone-in chicken thigh or leg cuts: Preheat the oven to 450°F. Pat the chicken dry with paper towel. In a large pan, heat a drizzle of oil on medium-high. Add the chicken to the pan and sear, 2 to 3 min. per side (for thighs or legs), or 4 to 5 min. (for drumsticks), until browned. On a lined sheet pan, arrange the chicken in a single, even layer and roast in the oven, 25 to 30 min. (for thighs), 35 to 40 min. (for legs), or 30 to 35 min. (for drumsticks), until the chicken is cooked through. For breasts, in a large pan, heat a drizzle of oil on medium-high and cook, partially covered, 6 to 8 min. per side, until cooked through.
While the chicken cooks, in a small bowl, combine the avocado-lime vinaigrette, sour cream and 1 tbsp water (double for 4 portions); season with S&P to taste.
Divide the roasted potato rounds, carrots and chicken between your plates. Top with a drizzle of the creamy avocado sauce. Serve any remaining creamy avocado sauce on the side. Bon appétit!
Health Canada recommends cooking Poultry to a minimum internal temperature of 74°C