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Servings:

One-Pan Caribbean Jerk Chicken With Vegetables

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

Total Time

1hr 10min

4.5

2 Ratings

Author: StreetSmart Kitchen

Servings:

Ingredients

•

2 lb

Skin-On Chicken Drumsticks

•

Medium Red Onion , chopped

•

3 cups

Red Potatoes , quartered

•

1 cup

Carrots

or Baby Carrots

•

3 stalks

Celery , chopped

•

1 cup

Reduced Sodium Chicken Broth

•

1 Tbsp

Fresh Thyme Leaves , minced

or Dried Thyme

Marinade

•

1 packet
(7 oz)

Dry Italian Salad Dressing Mix

•

2 Tbsp

Brown Sugar

•

2 Tbsp

Canola Oil

•

2 Tbsp

Soy Sauce

•

1 tsp

Simply Organic Cinnamon, Ground

•

1/2 tsp

Chili Powder

•

1 Tbsp

Fresh Thyme Leaves , minced

Cooking Instructions

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

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

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

Stir until combined well.

Rinse the Skin-On Chicken Drumsticks (2 lb) 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 Celery (3 stalks) , Carrots (1 cup) , Red Onion (1) , Red Potatoes (3 cups) at the bottom of a 9x13-inch pan.

Pour the Reduced Sodium Chicken Broth (1 cup) over the veggies and sprinkle with the Fresh Thyme Leaves (1 Tbsp) . 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!

Nutrition Per Serving

CALORIES

873

FAT

71.9 g

PROTEIN

17.6 g

CARBS

37.2 g