Cajun Roasted Chicken with Sautéed Greens and Smashed Potatoes

OK, I know what you’re thinking. Jerk Chicken… with pesto? What the heck kind of combination is that Bailey?!

Ok I thought the same exact thing when I first heard of the combo (which was inspired by one of my FAVORITE healthy spots in San Diego). BUT I promiseeeee you. This combo = heaven. I seriously cannot get enough of it!!!! It’s super easy to make, super healthy, and your taste buds will be thanking you. Enjoy!

Cajun Roasted Chicken Thighs with Sautéed Greens and Smashed Potatoes

  • Servings: 4
  • Difficulty: easy
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    Cajun Chicken:

  • 6 bone-in skin on chicken thighs
  • 1 Tbsp extra virgin olive oil
  • 3 Tbsp Cajun Jerk Seasoning
  • ½ cup Bailey’s Best Dairy Free Pesto
  • Greens:

  • 4 cups chopped greens of your choice (I like using chard or kale)
  • 2 cloves garlic, diced
  • 2 Tbsp virgin coconut oil
  • salt and pepper to taste
  • Potatoes:

  • 1 pound baby potatoes or fingerling potatoes
  • 1-2 Tbsp extra virgin olive oil
  • salt and pepper to taste
  • 1 Tbsp chopped fresh parsley


  1. Pre-heat the oven to 400 degrees F and line two baking sheets with foil.
    1. Rub the chicken thighs with olive oil then rub them thoroughly with the seasoning. Place on one of the foil lined baking sheets and bake for 30-45 minutes, until they reach an internal temperature of 165 degrees F.
    2. Meanwhile, toss the potatoes with the olive oil, salt, and pepper. Place on the other foil lined baking sheet and bake until soft, about 40 minutes. You will want to flip the potatoes halfway through so the undersides don’t burn.
    3. While the chicken and potatoes are cooking, heat the coconut oil in a pan over medium-low heat. Add the garlic and cook for about 30 seconds. Then add the greens, salt, and pepper and cook while stirring occasionally until the greens are wilted and soft (about 4-5 minutes). Remove from heat and set aside.
    4. Once the potatoes are done, carefully use a spoon and smash them. Sprinkle with the fresh chopped parsley.
    5. To serve, spread ¼ of the pesto on a plate and top with a chicken thigh. Plate with your sautéed greens and smashed potatoes. Enjoy!

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