Cajun-Style Chicken Legs with Roasted Okra and Peppers

Serves 2

When it’s boiled or steamed, okra can get a little slippery and strange to eat. But as it does for most vegetables, high, dry heat has a magical effect on the crunchy green pods. It stays crisp-tender and browns up beautifully.

Prep: 10 minutes

Roast: 35 minutes

Total: 45 minutes

• 1 tablespoon Whole30-compliant salt-free Cajun seasoning
• ½ teaspoon salt
• 2 chicken leg quarters (attached drumstick and thigh; 8 to 10 ounces each)
• 2 tablespoons extra-virgin olive oil
• 8 ounces fresh okra
• 1 medium red bell pepper, coarsely chopped
• 1 medium onion, coarsely chopped
• 1 stalk celery, sliced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• ¼ cup chopped fresh parsley

Preheat the oven to 425°F.

Combine the Cajun seasoning and salt in a small bowl. Rub the chicken with the seasoning. Place the chicken on half of a large rimmed baking pan. Drizzle with 1 tablespoon of the olive oil. Roast for 15 minutes.

Meanwhile, combine the okra, bell pepper, onion, celery, garlic, thyme, and black pepper in a large bowl. Drizzle with the remaining 1 tablespoon of the olive oil and toss to coat.

Arrange the vegetables on the other half of the baking pan. Roast until the vegetables are tender, and the chicken is no longer pink and the internal temperature is 175°F, about 20 minutes. Sprinkle with the parsley and serve.