ONE- PAN JERK CHICKEN DINNER
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
300 g sweet potato (about 1), scrubbed
and cut in wedges
1 sweet red pepper, cut in 1-inch
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.