Baked Jerk Chicken with Vegetables in One Pan

This one-pan baked jerk chicken is full of surprises and delights. Seasoned with a mouthwatering Caribbean-style marinade, it’s loaded with flavor. Baked with a generous serving of vegetables, it’s also healthy. And, as a one-pan meal with only seven simple steps to follow, it’s easy and hassle-free.

Making restaurant-quality baked jerk chicken at home simply doesn’t get better than this— unless we could be cheeky and suggest adding Kettle & Fire Reduced Sodium Chicken Bone Broth to the recipe (which we’ve gone and done).

What Is Jerk Chicken?

Jerk is a style of seasoning that originated in Jamaica. If something is cooked jerk-style, then you can expect it to taste both spicy and sweet.

Jerk spice marinade is made into a paste and gets its deep flavors from thyme, allspice, and some form of hot pepper (such as cayenne, habañero, scotch bonnet, or chili pepper), and a hint of sweetness from brown sugar. Some traditional jerk chicken marinades will also use cinnamon and/or nutmeg.

Jerk marinade pairs perfectly with proteins such as chicken and shrimp, but you can even use jerk seasoning on fruit and vegetables. For example, jerk jackfruit and jerk cauliflower are popular plant-based recipes.

How to Enjoy Baked Jerk Chicken

We turned this baked jerk chicken into a dinner entree (with the potential for lunch leftovers) by serving it with red potatoes, carrots, celery, and red onions for the sides. Traditionally, Jamaican jerk chicken is served with peas, salad, and rice.

Baked Jerk Chicken with Vegetables in One Pan

This one-pan baked jerk chicken with vegetables is authentic tasting, packed with flavor, healthy, and hassle-free. Only 7 steps and 10 minutes of prep time.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 3
Author Sharon Chen

Ingredients

• 2 pounds chicken drumsticks, skin on
• 1 medium red onion coarsely chopped
• 1 pound red potatoes quartered
• 1 cup carrot coins or baby carrots
• 3 celery stalks chopped
• 1 cup Kettle & Fire Reduced Sodium Chicken Bone Broth
• 1 tablespoon fresh thyme leaves minced (or 1 teaspoon dried thyme)

FOR THE MARINADE:

• 1 (0.7-ounce) envelope Italian salad dressing mix
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 teaspoon cinnamon
• 1 tablespoons fresh thyme leaves minced (or 1 teaspoon dried thyme)
• 1 teaspoon chili powder

Instructions

1. Preheat oven to 400°F.
2. Place all marinade ingredients in a big mixing bowl. Stir until combined well.
3. Rinse chicken drumsticks 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.
4. Chop vegetables and spread the veggies out at the bottom of a 9×13 inch pan. Pour chicken broth over, then sprinkle with thyme.
5. Now, lay chicken on top of the veggies. Scrape off any remaining marinade into the pan.
6. Bake for 60 minutes. Turn once halfway through.
7. Serve the chicken with vegetables and the sauce from the pan. Enjoy!

Recipe Notes

• Marinating chicken for 1 hour or even overnight will enrich the flavor.
• This recipe can be made ahead. Prepare vegetables and marinate chicken. When ready to cook, assemble everything in the pan according to the instructions, then bake.

About the Author

Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook