Start with preparing the chicken thighs. Rub Cajun seasoning on both sides of the chicken. Set aside.

Chop the thyme leaves and parsley, mince the garlic finely and chop the onion. Cut bell peppers into bite-sized pieces and slice the potatoes into wedges.

Preheat the oven to 200°C/400°F.

Heat a cast-iron or a heavy-bottomed ovenproof skillet over high heat. Add oil and butter. Place chicken thighs skin side down, cook for 2 minutes. Reduce heat to medium, cook for 10 minutes, move chicken around every couple of minutes. Turn, cook for 5 minutes more. Remove from skillet onto a clean plate.
If needed, remove excess grease, leaving 1 tbsp in the skillet. Set aside.

Add garlic and onion, cook for 1 minute until fragrant. Add bell peppers, cook for 5 minutes, stirring occasionally.

Stir in potatoes, thyme and parsley. Pour in chicken broth and bring to a boil. Return chicken skin-side-up to the skillet, nestling it into the sauce. Top with thyme sprigs.

Transfer to the oven and bake uncovered for about 20 minutes. Reduce the temperature to 160°C/320°F. Bake for 20 minutes more or until the chicken is tender and everything is cooked through. Season to taste.

When ready, finish off with chopped parsley. Serve with some crusty bread and a big side salad. Enjoy!