Dinner
Cajun Chicken Thighs with Roasted Carrots
One tray, juicy spicy chicken, sweet roasted carrots, and lunch is handled for four days. It’s cheap, it reheats well, and it doesn’t taste like diet food.
Method
Heat the oven to 220°C (425°F) and line a baking sheet with parchment.
Pat the chicken thighs dry with paper towels and trim any big pieces of fat.
Mix the paprika, garlic powder, onion powder, oregano, cayenne, black pepper, and salt in a small bowl.
Toss the chicken with 1 tablespoon of oil and most of the spice mix until fully coated.
Peel the carrots and cut them into sticks about as thick as your finger.
Toss the carrots with the remaining oil and the rest of the spice mix.
Spread everything on the baking sheet with space between pieces.
Bake for 30 to 35 minutes, flipping the chicken once halfway through.
Check that the thickest piece of chicken hits 75°C (165°F).
Rest for 5 minutes, then serve or portion into containers once the steam dies down.
Chef's tip
Cooking a big pot of rice while the tray bakes makes portioning faster. For bulking, use 200g rice per box. For cutting, swap the rice for a big handful of steamed green beans.