Categories: Meals

Ingredients

• 5 tbsp. olive oil, plus more for the pans
• 6 ears of corn, shucked and cut into 4 pieces each
• 5 stalks celery, sliced on an angle
• 2 8-oz. bags baby bell peppers, halved and seeded
• 1 tsp fresh thyme
• 4 tsp Cajun seasoning
• 1 tsp kosher salt, plus more to taste
• Black pepper, to taste
• 6 chicken breasts
• 2 garlic cloves, grated
• 2 tbsp. salted butter
• 1/4 cup fresh parsley, chopped
• Hot sauce, for serving

Directions

1. Preheat the oven to 425. Brush 2 rimmed baking sheets with olive oil. Toss the corn, celery and bell peppers with the thyme, 3 tbsp. olive oil, 1 tsp each Cajun seasoning and salt and black pepper in a large bowl until well coated. Divide between the baking sheets and spread in a single layer.

2. Add the chicken to the same bowl. Add the garlic and remaining 2 tbsp. olive oil and 1 tbsp. Cajun seasoning. Toss well to coat.

3. Add 3 chicken breasts to each baking sheet, nestling them in the vegetables. Season with salt and pepper. Bake, rotating the baking sheets halfway through, until the chicken is just cooked through and the veggies are tender, about 25 minutes. Transfer the chicken to a platter.

4. Add 1 tbsp. butter to each tray of veggies and toss until the butter melts and the veggies are glazed; add to the platter with the chicken. Top with the parsley and serve with hot sauce.

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