3 Tablespoons Olive Oil
2 Tablespoons Cajun Seasoning
2lbs Chicken Legs or Thighs
2lbs Red Potatoes, quartered
1 Large Green Bell Pepper, cut into large slices
1 large Red Bell Pepper, cut into large slices
1 Red Onion, cut into large slices
In a small bowl combine the olive oil and Cajun seasoning.
Add the chicken, potatoes, bell peppers and onions to a large bowl. Add the olive oil/Cajun seasoning mixture and gently toss until everything is evenly coated.
Add the chicken and veggie mixture to a 9×13 inch disposable pan, then cover tightly with foil (I double layer it). Label & date it, then store in the freezer.
Thaw in the refrigerator the night before cooking. When ready to serve, cook at 375 F for about 60 minutes – until the chicken’s internal temperature is 165 F and the vegetables are cooked through.