Sheet Pan Cajun Chicken and Corn
Ingredients
- 5 tbsp. olive oil, plus more for the pans
- 6 ears of corn, shucked and cut into 4 pieces
- 5 stalks celery, sliced on an angle
- 2 8-ounce 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 skinless, boneless chicken breasts (about 8 ounces each)
- 2 garlic cloves, grated
- 2 tbsp. salted butter
- 1/4 c. fresh parsley, chopped
- Hot sauce, for serving
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