This Sheet Pan Chicken and Veggies with potatoes is seasoned with incredible jerk seasoning and it. is. fabulous. I want it all the time. I've also included some variations (see below) that are the more typical garlic and herb. I highly recommend the jerk though! My kids love it, my husband loves, so this has quickly become a family favorite. The chicken is tender and juicy and there is so much flavor! It can't be beat.
We love this Sheet Pan Chicken and Vegetables with jerk because it is SO quick and easy to make. I make it all throughout the school year for a quick easy way to get my kids a yummy veggie packed meal.
1. 2-24 hours before baking, marinade the chicken. In a small bowl whisk together lime juice, brown sugar, jerk seasoning, minced garlic and salt and pepper. Pour over chicken and allow to marinate in the refrigerator.
2. Preheat oven to 400*F. Chop potatoes into ½" cubes and chop onion in half, then each half into sixths. Place chicken breasts, potatoes and onions on the baking sheet. Scoop all remaining marinade the ingredients in the sheet pan. Place in oven and bake for 12 minutes.
3. While baking, chop bell peppers into bite sized pieces or strips. Drizzle olive oil on top then stir to combine. Sprinkle remaining jerk seasoning over top then again stir to combine.
4. After 12 minutes of baking, remove sheet pan from oven and add the seasoning bell peppers and return to the oven. Bake just until the chicken is just cooked through (165*F) and still tender, about 8-12 minutes. Remove from oven and spread the pineapple over top.
Hint: Do not cut potatoes into larger cubes than 1/" or they won't finish cooking by the time the chicken is done!
Serve and enjoy!
- Vegetarian/ vegan- omit the chicken and use 1 can of black beans and one can of chickpeas for a meatless option!
- Sheet Pan Chicken and Veggies with Garlic and Herb- skip the pineapple. For the marinade use 2 Tablespoons olive oil, 3 Tablespoons lemon juice, 2 teaspoons Worcestershire sauce, 2 teaspoons minced garlic (4 cloves), 2 teaspoons parsley, 2 teaspoons basil, ½ teaspoons salt and ¼ teaspoon black pepper. Follow other directions as indicated.
- Parmesan Crusted- follow the directions for garlic and herb. When adding the bell peppers, generously coat the chicken in parmesan cheese.
- Greek- use your favorite Greek dressing as a marinade instead of the jerk marinade. Top with feta and fresh cherry tomatoes and olives before serving.
- Extra Veggies- Add some green beans, zucchini, yellow squash and sugar snap peas.
Do not over cook the chicken! For tender and delicious chicken, cook only until chicken reaches 165*F.
Store in the fridge in an airtight container for up to 5 days. The good news is, these make amazing leftovers! The flavor seeps in even more, and it tastes incredible.
Sheet Pan Chicken and Veggies
- 4 pounds chicken breasts or thighs
- 4 small/med potatoes
- 1 large red onion
- 4 bell peppers
- 1 small pineapple or can pineapple chunks
- ¼ cup lime juice
- 2 Tablespoons olive oil
- 2 Tablespoons brown sugar
- 3 Tablespoons jerk seasoning *about one package- reserve 2 teaspoons for later, also see notes
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2-24 hours before baking, make the chicken marinade: Mix by hand with a fork or whisk: lime juice, olive oil, light brown sugar, jerk seasoning, minced garlic, salt and pepper in a bowl. Pour onto chicken and marinade 2-24 hours.
- Preheat oven to 400*F.
- Chop red onion in half, then each half into 6ths. Chop potatoes into ½" cubes or slightly smaller. Do Not cut into larger cubes or they will not finish cooking by the time the chicken is done!
- Lightly grease a full size sheet pan and place marinated chicken, onion and potatoes on it. Using a scoop or small measuring cup, pour the marinade over all the ingredients on the sheet pan. Bake for 12 minutes.
- While baking, chop peppers into bite size pieces or strips. Drizzle on olive oil and sprinkle on remaining jerk seasoning. Mix to combine. After the 12 minutes of baking, add the seasoned peppers and return to the oven.
- Bake until the chicken is tender and just done (165*F) about 8-12 more minutes.Remove from oven and spread the pineapple over the top.Serve and enjoy!
- Store in an airtight container in the refrigerator for up to 5 days. This makes amazing leftovers as the flavor permeates even more.
- I've tried a variety of jerk spice mixes, and surprisingly the one I've found with the most flavor is the Great Value brand from Wal-Mart. If you end up with a less flavorful jerk seasoning, just add more until the flavor is right!
- I cannot stress enough the importance of making sure the potato cubes are ½" in size. If they are too big you will either have crunchy potatoes or overcooked meat.