ONE-PAN JERK CHICKEN DINNER

MAKES 4 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 50 MINUTES

2 tsp 1 tsp ¾ tsp ½ tsp dried thyme garlic powder salt each ground allspice, ground coriander and ground ginger pepper cayenne pepper skin-on chicken drumsticks (about 900 g total) white or yellow-fleshed potato (about 1), cut in wedges sweet potato (about 1), cut in wedges sweet red pepper, cut in 1-inch thick slices

1 small onion, cut in wedges Preheat oven to 425°F. Lightly grease large roasting pan.

In small bowl, whisk together thyme, garlic powder, salt, allspice, coriander, ginger, pepper and cayenne pepper.

In plastic bag, add chicken and 4 tsp of the thyme mixture. Holding bag closed, shake to coat chicken.

In prepared pan, toss together white potato, sweet potato, red pepper, onion and remaining thyme mixture; arrange vegetables in single layer. Add chicken.

Roast until juices run clear when chicken is pierced and potatoes are softened, about 40 minutes. Broil until chicken and vegetables are golden, about 3 minutes.

¼ tsp pinch 8

300 g 300 g 1

PER SERVING about 388 cal, 28 g pro, 16 g total fat (4 g sat. fat), 34 g carb (5 g dietary fibre, 8 g sugar), 102 mg chol, 559 mg sodium, 888 mg potassium. % RDI: 6% calcium, 26% iron, 133% vit A, 150% vit C, 16% folate.