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Crispy Blackened Chicken Recipe with Easy Roasted Vegetables

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A flavorful and quick recipe featuring crispy blackened chicken breasts paired with caramelized roasted vegetables, perfect for weeknight dinners or gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 2 tablespoons olive oil (for searing and flavor)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper (adjust for heat preference)
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon salt
  • 2 cups baby carrots, peeled
  • 2 cups Brussels sprouts, halved
  • 1 red bell pepper, cut into chunks
  • 1 small red onion, sliced into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary (fresh if available)
  • Salt and pepper to taste
  • Optional: Fresh lemon wedges (for serving)
  • Optional: Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, combine smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt. Mix well.
  3. Pat the chicken breasts dry with paper towels.
  4. Coat the chicken breasts evenly with olive oil, then rub the blackening spice mix all over each piece.
  5. Arrange the baby carrots, Brussels sprouts, red bell pepper, and red onion on a baking sheet. Toss with olive oil, rosemary, salt, and pepper. Spread in a single layer.
  6. Place the baking sheet in the oven and roast the vegetables for about 25 minutes, tossing halfway through.
  7. While veggies roast, heat a cast iron skillet over medium-high heat and add a little olive oil.
  8. Sear the chicken breasts for 3–4 minutes per side until a blackened crust forms but not burnt.
  9. Transfer the skillet with chicken to the oven and bake for an additional 10–12 minutes or until the internal temperature reaches 165°F (74°C).
  10. Remove chicken and vegetables from the oven. Let the chicken rest for 5 minutes before slicing.
  11. Serve the sliced blackened chicken over the roasted vegetables. Garnish with fresh parsley and a squeeze of lemon if desired.

Notes

Pat chicken dry before seasoning to ensure a crispy crust. Toss vegetables halfway through roasting for even caramelization. Use a meat thermometer to check chicken doneness (165°F internal temperature). If your skillet is not oven-safe, transfer chicken to a foil-lined baking dish before baking.

Nutrition

Keywords: blackened chicken, roasted vegetables, crispy chicken, easy dinner, weeknight meal, gluten-free, healthy chicken recipe

Find it online: https://jodierecipes.com/crispy-blackened-chicken-recipe-with-easy-roasted-vegetables-guide/