ONE- PAN JERK CHICKEN DIN­NER

Canadian Living Comfort Food - - One-Pan Wonders -

Hands-on time: 10 min­utes To­tal time: 55 min­utes Makes: 4 serv­ings

Very lit­tle prep is needed for this tasty one-dish din­ner—sim­ply toss to­gether and bake! We’ve made our own jerk spice, which will keep for months in a sealed con­tainer, but you can also look for a pre­pared mix in the in­ter­na­tional sec­tion or spice aisle of your gro­cery store.

2 tsp dried thyme

1 tsp gar­lic pow­der

¾ tsp salt

½ tsp ground all­spice

½ tsp ground co­rian­der

½ tsp ground gin­ger

¼ tsp pep­per

pinch cayenne pep­per

8 skin-on chicken drum­sticks

(about 900 g to­tal)

300 g white or yel­low-fleshed po­tato

(about 1), scrubbed and cut in

wedges

300 g sweet po­tato (about 1), scrubbed

and cut in wedges

1 sweet red pep­per, cut in 1-inch

thick slices

1 small onion, cut in wedges

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 lightly greased large roast­ing pan, toss to­gether white po­tato, sweet po­tato, red pep­per, onion and re­main­ing thyme mix­ture; ar­range veg­eta­bles in sin­gle layer. Add chicken.

Roast in 425°F oven un­til pota­toes are soft­ened and juices run clear when chicken is pierced, about 40 min­utes. Broil un­til chicken and veg­eta­bles are golden, about 3 min­utes.

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. % RD I: 6% cal­cium, 26% iron, 133% vit A, 150% vit C, 16% fo­late.

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