Preheat your oven to 220°C (200°C fan). While the oven heats, line a large baking tray with baking parchment. The paper makes cleanup even easier and prevents the chicken from sticking.

Prepare the Cajun seasoning. In a small bowl, combine the smoked paprika, garlic powder, dried oregano, dried thyme, cayenne pepper, salt and black pepper. Stir them together until the mixture looks uniform and smells wonderfully aromatic — that earthy, smoky scent tells you it's ready.

Prep the vegetables. Slice the bell peppers into 2cm-wide strips and cut the red onion into wedges. Place them in a large mixing bowl. Drizzle with 2 tablespoons of olive oil and toss until every piece glistens. Spread the vegetables evenly across one half of the prepared baking tray.

Season the chicken. Place the chicken thighs in the same bowl (no need to wash it). Add the remaining tablespoon of olive oil and the Cajun seasoning mixture. Use your hands to massage the spices into the chicken until each thigh is thoroughly coated. You'll see the rich red-brown colour developing immediately.

Arrange on the tray. Lay the seasoned chicken thighs on the other half of the baking tray, leaving a little space between each piece. Try not to overlap the chicken or crowd the vegetables — overcrowding traps steam and prevents browning.

Bake for 20–25 minutes. Place the tray in the preheated oven. After about 15 minutes, the kitchen will fill with the warm, spicy aroma of Cajun seasoning. At the 20-minute mark, check the chicken: the skin should be golden brown and slightly crisp, and the vegetables should be tender with charred edges. If you're using a meat thermometer, the internal temperature should reach 74°C.

Rest and serve. Remove the tray from the oven and let it sit for 3–4 minutes. This rest time allows the juices to redistribute through the chicken, keeping every bite moist. Sprinkle with fresh parsley and serve with lemon wedges for a bright, citrusy finish.