Rub Cajun seasoning on both sides of the chicken thighs and set aside.

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

Preheat the oven to 200°C/400°F.

Heat a cast-iron skillet over high heat. Add oil and butter. Place chicken thighs skin side down and cook for 2 minutes. Reduce heat to medium and cook for 10 minutes, moving chicken around occasionally. Turn chicken and cook for 5 minutes more. Remove from skillet onto a plate.

If needed, remove excess grease, leaving 1 tablespoon in the skillet. Add garlic and onion, and cook for 1 minute until fragrant. Add bell peppers and 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 into the sauce and top with thyme sprigs.

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

Finish off with chopped parsley. Serve with crusty bread and a big side salad.