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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.
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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 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 9x13 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.