Sheet Pan Chicken and Veggies
This sheet Pan Chicken and Veggies meal is boosted with the amazing flavor of Caribbean Jerk Seasoning.
Ingredients
- 4 pounds chicken breasts or thighs
- 4 small/med potatoes
- 1 large red onion
- 4 bell peppers
- 1 small pineapple or can pineapple chunks
Marinade
- 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
Instructions
- 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!
Notes
- 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.
- To make ahead, place cut chicken in marinade and place in refrigerator for up to 2 days. Chop veggies, but don't season until you are ready to bake. The salt will leech water out of the potatoes making a mess.
Nutrition
Serving: 1plateCalories: 389kcalCarbohydrates: 25gProtein: 50gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 145mgSodium: 463mgPotassium: 1182mgFiber: 4gSugar: 17gVitamin A: 2890IUVitamin C: 136mgCalcium: 47mgIron: 2mg
Tried this recipe?Let us know how it was in the comments below
Tag us on Instagram!We love seeing people make our recipes. Mention @simplyscrumptiouseats_
