Blackened Chicken Thighs with Roasted Vegetables
Ingredients
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¾ pound baby potatoes
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4 mini corn on the cobs
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½ red onion
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½ green bell pepper
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5 tablespoons melted unsalted butter
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1 teaspoon salt
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¼ teaspoon black pepper
Tools
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whisk
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measuring spoons
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large bowl
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spatula
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chopping board
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knife
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small bowl
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June Pan
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June Food Thermometer
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June Oven
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Preferences
Cut the potatoes
Cut the potatoes into ½” pieces. Place the potato pieces in a large bowl with the corn.
¾ pound baby potatoes
4 mini corn on the cobs
chopping board
knife
large bowl
Cut the onion
Cut the onion half into 1” pieces and add them to the potatoes and corn.
Cut the bell pepper
Cut the bell pepper half into 1” pieces and add them to the other vegetables.
½ green bell pepper
Add 1 tablespoon melted butter
Measure 1 tablespoon of melted butter and add it to the bowl with the vegetables. Set the remaining melted butter aside for the rub.
melted unsalted butter
measuring spoons
Season the vegetables
Add the salt and pepper to the vegetables and toss until they are evenly coated.
1 teaspoon salt
¼ teaspoon black pepper
spatula
Start the Cajun rub
Combine the paprika, garlic powder, onion powder, cayenne, salt, oregano and thyme in a small bowl. Whisk to combine.
3 tablespoons paprika
1½ teaspoons garlic powder
1½ teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
whisk
small bowl
Add the remaining butter
Add the remaining 4 tablespoons of melted butter to the spices and whisk to form a paste.
melted unsalted butter
Season the chicken
Place the chicken skin-side up on the June Pan. Distribute the rub equally among the chicken pieces and use your fingers to massage it into the whole thigh until it is evenly coated on all sides.
4 bone-in, skin-on chicken thighs
Cajun spice rub
June Pan
Transfer the vegetables to the June Pan
Arrange the vegetables around the chicken pieces.
Insert the June Food Thermometer
Insert the June Food Thermometer horizontally in the middle of the thickest part of the largest chicken thigh, avoiding the bone.
June Food Thermometer
Roast the chicken and vegetables
Place the chicken on the bottom shelf of the June Oven and plug the June Food Thermometer into the closest jack. June will alert you when the chicken is done.
June Oven
Serve the chicken and vegetables
Transfer the chicken and vegetables to a platter. Serve immediately.
