Blackened Chicken with Smashed Potatoes and Roasted Vegetables

Dredging flavorful chicken thighs in a Cajun spice mixture is an easy way to add an intense amount of flavor. Using chicken thighs as opposed to breast provides more flavor as the meat contains more fat. The fat also keeps the meat from drying out. Serve with crispy roasted cauliflower/broccoli and smashed potatoes.

4 skinless chicken thighs (the skinless thighs allow for better blackening)

1-2 tablespoons of Cajun Spice Blend

1/2 head cauliflower, cut into florets

1/2 head broccoli, cut into florets

1. Preheat oven to 400˚F. Arrange the broccoli and cauliflower on a sheet pan. Toss with neutral oil like avocado oil and season with salt and pepper. Roast until the broccoli is crisp and the cauliflower is lightly browned, around 30 minutes.

2. Pat dry the chicken. Spread Cajun Seasoning on a plate. Add salt to the mixture. Dredge the chicken in the seasoning. It should coat both sides of the chicken.

3. Heat a sauce pan over medium heat. Add a neutral oil like avocado oil. Once it shimmers place the chicken in the pan. You want the chicken to essentially burn the seasoning on both sides. Flip. The chicken is done when it is firm to touch and the juices run clear.

4. Serve with smashed potatoes and crispy broccoli and cauliflower.