One-Pan Caribbean Jerk Chicken With Vegetables

Recipe

14 INGREDIENTS • 8 STEPS • 1HR 10MINS

One-Pan Caribbean Jerk Chicken With Vegetables

4.5

2 ratings

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

One-Pan Caribbean Jerk Chicken With Vegetables

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StreetSmart Kitchen

We help busy professionals or home cooks like you plan easy and delicious homemade meals in less time they ever thought possible!

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

1HR 10MINS

Total Time

$1.67

Cost Per Serving

Ingredients

Servings

6

US / Metric

2 lb

Skin-On Chicken Drumsticks

1

Medium Red Onion, chopped

3 cups

Red Potatoes, quartered

1 cup

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

1 tsp

Ground Cinnamon

1/2 tsp

Chili Powder

1 Tbsp

Fresh Thyme Leaves, minced

Nutrition Per Serving

VIEW ALL

Calories

873

Fat

71.9 g

Protein

17.6 g

Carbs

37.2 g

One-Pan Caribbean Jerk Chicken With Vegetables

Save

StreetSmart Kitchen

We help busy professionals or home cooks like you plan easy and delicious homemade meals in less time they ever thought possible!

https://www.streetsmartkitchen.com/

Cooking InstructionsHide images

step 1

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

step 2

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

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

step 3

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

step 3 Add Soy Sauce (2 Tbsp) and Canola Oil (2 Tbsp).

step 4

Stir until combined well.

step 4 Stir until combined well.

step 5

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.

step 5 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.

step 6

Spread Celery (3 stalks), Carrot (1 cup), Red Onion (1), Red Potatoes (3 cups) at the bottom of a 9x13-inch pan.

step 6 Spread Celery (3 stalks), Carrot (1 cup), Red Onion (1), Red Potatoes (3 cups) at the bottom of a 9x13-inch pan.

step 7

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.

step 7 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.

step 8

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

step 8 Serve the chicken with vegetables and the sauce from the pan. Enjoy!

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