One-Pan Jerk Chicken with Vegetables

Serves 6

Ingredients

MARINADE
  • 2 tablespoons fresh thyme leaves
  • 2 habanero peppers, stemmed and ribs removed, or to taste
  • 1/2 yellow onion
  • 1/2 cup brown sugar
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon allspice
  • 2 tablespoons minced fresh ginger
  • 1 cup olive oil
  • 2 tablespoons soy sauce
  • 1 scallion
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon rice vinegar
CHICKEN & VEGETABLES
  • 5 pounds boneless skinless chicken
  • 3 red beets, peeled and diced
  • 3 carrots, peeled and diced
  • 1 large sweet potato, peeled and diced
  • 3 turnips, peeled and diced
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 2 tablespoons fresh thyme leaves, chopped

Instructions

  1. To prepare the marinade, place all of the ingredients into a food processor or blender and blend until smooth.
  2. Place the chicken legs into a large ziplock bag. Add marinade to the ziplock bag and refrigerate at least 3 hours or overnight (flip occasionally to ensure chicken is fully coated).
  3. Preheat the oven to 375°F. Place the vegetables, oil, salt, and pepper in a 9×13-inch baking pan and roast for 30 minutes.
  4. Remove the pan from the oven, toss vegetables and add thyme, return to the oven and roast for an additional 25 minutes. Meanwhile, remove the marinated chicken from the refrigerator and let the chicken begin to come to room temperature.
  5. Once vegetables are done, shake excess marinade off the chicken and place them on top of the vegetables. Return the pan to the oven and continue roasting at 375°F until chicken reaches an internal temperature of 165°F. (cooking times will vary, I recommend checking temperature after about 30 minutes).
  6. Remove from the oven and serve immediately.

Note: Consider serving this dish with cilantro, lime, and black bean rice!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started Seasoned, by John Whalen III.

Fall Chicken Dinner

Makes 5 Servings

Ingredients

  • 4 Tbsp olive oil, divided
  • 1 1/2 Tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 1 Tbsp fresh thyme, sage, and rosemary, minced
  • 5 bone-in, skin on chicken thighs
  • Salt and freshly ground black pepper
  • 1 large sweet potato, chopped into 3/4″ cubes (skin on)
  • 1 lb Brussels sprouts, halved
  • 2 medium fuji apples, cored and sliced into 3/4″ pieces
  • 2 shallot bulbs, peeled and sliced 1/4″ thick
  • 4 slices hickory smoked bacon, chopped 1″ pieces
  • Garnish with 2 Tbsp parsley, chopped

Instructions

  1. Preheat oven to 450 degrees F. 
  2. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag. 
  3. Add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
  4. Place sweet potato, brussels sprouts, apples and shallot on a rimmed extra large baking sheet. 
  5. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.
  6. Set chicken thighs over veggie/apple layer.
  7. Sprinkle bacon on top. 
  8. Roast in preheated oven until chicken and veggies are golden brown, about 30 – 35 minutes (chicken should reach 165 degree F). Option: Broil during last few minutes for a more golden brown crispy skin.
  9. Garnish with parsley if desired and serve warm.

Thanks to the original recipe found here.

The Story Behind the Recipe

I became enlightened about one pan meals with this recipe. I had tried several one pan meals before, but none had compared to this one. This is literally fall on a plate.

Not only was it simple to cut everything up, but it’s all on one pan (which makes for easy clean up) and quick! Exactly what you need when the kids are heading back to school and new activities are starting to take up any time you may have had to prep for dinner.

The start of every fall, I kick things off with this meal. Enjoy and let me know what you think!