Roasted Cajun chicken with potatoes, cauliflower, and spring onion. Sprinkle chicken all over with Cajun spices, salt and freshly ground black pepper. Sear skin side down in a cast iron with oil and unsalted butter to crisp for 4-5 minutes. Flip and cook another 2 before removing from the pan. Throw in cauliflower florets, parboiled Yukon golds, spring onions, garlic and a bit more S&P and toss to coat. Lay chicken pieces on top and pour in any accumulated juices. Bake in a 350 F oven for 40 minutes or so until cooked through.