When I think of a good sheet pan dinner, the first thing I think of is what’s going to be the star of the show? Usually, the star of the show is whatever protein you choose. And today, we are choosing juicy chicken thighs. Now, what better way to jazz them up than with jerk seasoning. We all know I am a huge fan of chicken thighs over breasts. They are juicier and packed with flavor. It is the perfect cut to hold up in a sheet pan dinner.
Jerk seasoning is definitely one that you can put on everything! From chicken to fish to vegetables and meats. The possibilities are endless. I recently got my hands on Primal Palate’s new jerk seasoning and it has become one of my all-time favorites. It (as with all of their seasonings), has the perfect blend of salt and spices. One of the biggest reasons why I love their seasonings so much is they’ve taken all the guesswork out of spicing up your dish. Every seasoning is foolproof and incredibly versatile. If you want to put together your own spice mixture, they offer the highest quality spices to choose from. So if I haven’t convinced you yet, check them out.
Jerk Chicken Sheet Pan Dinner
I gotta say, I don’t know if I’ve met anyone who doesn’t love a delicious piece of jerk chicken. Today, we are pairing them with a variety of root vegetables. This sheet pan dinner is the perfect way to get a delicious Whole30 meal on the table in no time.
Now, there is no need to add any other sauces or dressings when serving. But, if you are just simply a sauce kind of people, I would suggest a creamy pesto sauce or you can finish this off with our Simple Chimichurri.
One pan jerk chicken dinner
4 chicken thighs
1 tbsp. jerk seasoning
1/4 tsp. salt
1 tbsp. lemon juice
1/2 tsp Korean pepper
2 tbsp. avocado oil
2 sweet potatoes (cubed)
1 large onion (cubed)
1 orange/red bell pepper (cubed)
1/2 lb brussels sprouts (halved)
1 tbsp. avocado oil
1 tsp. salt
1 tbsp. herbs de Provence
To start, preheat oven to 450 degrees F.
Pat chicken thighs dry using a clean paper towel. With a sharp knife, make two slashes through the skin of each thigh. Then, whisk together all the other ingredients needed for the chicken. Pour marinade over chicken and use your hands to coat each thigh with the marinade. At this point, you can marinate them for an hour in the fridge or you can move on to the next step. Place the chicken on a large baking sheet lightly rubbed with ghee and bake for 15 minutes.
In a large mixing bowl, toss all the vegetables with the avocado oil, salt, and herbs de Provence. Now, transfer the vegetables to the pan with the chicken and scatter them around the chicken thighs. Lower the oven to 415 degrees F. Continue to cook for 45 minutes or until vegetables are tender.
Serve immediately with chimichurri sauce if desired. Store leftovers in the fridge for up to 4 days.