Name: One-Pan Caribbean Jerk Chicken With Vegetables
Total time: PT4200.0S
Yield: 6
Ingredients: 2 pound Skin-On Chicken Drumsticks; 1 Red Onion; 1 pound Red Potato; 1 cup Carrot; 3 stalk Celery; 1 cup Reduced Sodium Chicken Broth; 1 tablespoon Fresh Thyme Leaves; 1 packet Dry Italian Salad Dressing Mix; 2 tablespoon Brown Sugar; 2 tablespoon Canola Oil; 2 tablespoon Soy Sauce; 1 teaspoon Ground Cinnamon; 1/2 teaspoon Chili Powder; 3 teaspoon Fresh Thyme Leaves

The best part about this recipe is that you can prepare ahead. Make the marinade and nestle the chicken in.

Oven

Intermediate

Poultry

One-Pan Caribbean Jerk Chicken With Vegetables

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

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sugars

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Skin-On Chicken Drumsticks

pound

Red Onion

Red Potato

Carrot

Celery

stalk

Reduced Sodium Chicken Broth

Fresh Thyme Leaves

tablespoon

Marinade

Dry Italian Salad Dressing Mix

packet

Brown Sugar

Canola Oil

Soy Sauce

Ground Cinnamon

teaspoon

Chili Powder

Stove

Preheat oven to 400 degrees F (200 degrees C).

For The Marinade: Add {@0:}, {@2:}, {@1:}, {@3:}, and {@4:} in a big mixing bowl.

For The Marinade: Add Dry Italian Salad Dressing Mix (1 packet), Ground Cinnamon (1 teaspoon), Fresh Thyme Leaves (1 tablespoon) [minced], Chili Powder (1/2 teaspoon), and Brown Sugar (2 tablespoon) in a big mixing bowl.

For The Marinade: Add Dry Italian Salad Dressing Mix (1 packet), Ground Cinnamon (1 teaspoon), Fresh Thyme Leaves (1 tablespoon), Chili Powder (1/2 teaspoon), and Brown Sugar (2 tablespoon) in a big mixing bowl.

Add Soy Sauce (2 tablespoon) and Canola Oil (2 tablespoon).

Rinse the {@0:} and pat dry with paper towels and place them in the marinade; turn the drumsticks with tongs to make sure they are well coated. Set aside.

Rinse the chicken drumsticks, skin on (2 pound) and pat dry with paper towels and place them in the marinade; turn the drumsticks with tongs to make sure they are well coated. Set aside.

Rinse the Skin-On Chicken Drumsticks (2 pound) and pat dry with paper towels and place them in the marinade; turn the drumsticks with tongs to make sure they are well coated. Set aside.

Spread {@2:}, {@3:}, {@1:}, {@0:} at the bottom of a 9x13-inch pan.

Spread Celery (3 stalk) [chopped], Carrot (1 cup), Red Onion (1 N/A) [chopped], Red Potato (1 pound) [quartered] at the bottom of a 9x13-inch pan.

Spread Celery (3 stalk), Carrot (1 cup), Red Onion (1), Red Potato (1 pound) at the bottom of a 9x13-inch pan.

Pour the {@0:} over the veggies and sprinkle with the {@1:}. Now, lay chicken on top of the veggies. Scrape off any remaining marinade into the pan. Bake for 60 minutes. Turn once halfway through.

Pour the Reduced Sodium Chicken Broth (1 cup) over the veggies and sprinkle with the Fresh Thyme Leaves (3 teaspoon) [minced]. Now, lay chicken on top of the veggies. Scrape off any remaining marinade into the pan. Bake for 60 minutes. Turn once halfway through.

Pour the Reduced Sodium Chicken Broth (1 cup) over the veggies and sprinkle with the Fresh Thyme Leaves (3 teaspoon). Now, lay chicken on top of the veggies. Scrape off any remaining marinade into the pan. Bake for 60 minutes. Turn once halfway through.

Serve the chicken with vegetables and the sauce from the pan. Enjoy!

One-Pan Caribbean Jerk Chicken With Vegetables

4.5

1HR 10MINS

$1.67

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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