Description
Easy and savory Caribbean Jerk Chicken with Vegetables all in ONE pan.
Ingredients
Units
Scale
- 2 pounds chicken drumsticks, skin on
- 1 medium red onion, coarsely chopped
- 1 pounds red potatoes, quartered
- 1 cup carrot coins or baby carrots
- 3 celery stalks, chopped
- 1 cup reduced sodium chicken 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 Canola oil
- 2 tablespoons soy sauce (or coco aminos if gluten free)
- 1 teaspoon cinnamon
- 1 tablespoon fresh thyme leaves, minced (or 1 teaspoon dried thyme)
- 1/2 teaspoon chili powder
Instructions
- Preheat oven to 400°F.
- Place all ingredients of the marinade in a big mixing bowl. Stir until combined well.
- 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.
- Chop vegetables and spread the veggies out at the bottom of a 9X13 inch pan. Pour chicken broth over, then sprinkle with thyme.
- Now, lay chicken on top of the veggies. Scrape off any remaining marinade into the pan.
- Bake for 60 minutes. Turn once halfway through.
- Serve the chicken with vegetables and the sauce from the pan. Enjoy!
Notes
Marinate 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 instruction, then bake.
Nutrition
- Serving Size: 1
- Calories: 776
- Sugar: 12.7g
- Sodium: 1291.8mg
- Fat: 38g
- Carbohydrates: 46.2g
- Protein: 61.4g
- Cholesterol: 278.3mg