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One-Pan Caribbean Jerk Chicken With Vegetables
One-Pan Caribbean Jerk Chicken With Vegetables
"It’s simple to prepare and it doesn’t take a lot of time. It’s a good economical way to cook delicious and healthy meals. It’s fun to do as you can experiment with many types of meals, especially if you have a crock pot. It can be made to feed a single person or a crowd. Because only one dish or pot is used in the preparation, after meal cleanup is efficient."
NotesMarinate 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.
Serves3 People
Preparation Time10 min
Cooking Time1 hr
Ingredients
- 2 pounds chicken drumsticks, skin on
- 1 medium red onion, coarsely chopped
- (1-pound) 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)
- 1 (0.7-ounce) envelope Italian salad dressing mix
- 2 tablespoons brown sugar
- 2 tablespoons Canola oil
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Preheat oven to 400°F.
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Place all ingredients of the marinade in a big mixing bowl. Stir until combined well.
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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.
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Chop vegetables and spread the veggies out at the bottom of a 9X13 inch pan. Pour chicken broth over, then sprinkle with thyme.
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Now, lay chicken on top of the veggies. Scrape off any remaining marinade into the pan.
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Bake for 60 minutes. Turn once halfway through.
