Description
Easy and savory Caribbean jerk chicken with loads of vegetables, all in one pan! Spend 10 minutes to prepare ahead. Set the oven when you are ready to cook, then walk away! It’s finger-licking good!
Ingredients
- 1 envelope (0.7 Oz. Size) Italian Salad Dressing Mix
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Canola Oil
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Minced Fresh Thyme Leaves (or 2 Teaspoons Dried Thyme), Divided
- 1 teaspoon Cinnamon
- ½ teaspoons Chili Powder
- 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
Preparation
Preheat oven to 400°F.
Place dressing mix, brown sugar, canola oil, soy sauce, half the thyme, cinnamon, and chili powder in a large mixing bowl. Mix until blended.
Rinse chicken drumsticks and pat them dry with paper towels and place them in the large mixing bowl to marinate; turn the drumsticks with tongs to make sure they are well coated. Set aside.
Chop vegetables and spread the veggies out at the bottom of a 9×13 inch pan. Pour chicken broth over, then sprinkle with remaining thyme. Lay chicken on top of the veggies. Scrape off any remaining marinade into the pan.
Bake for 60 minutes. Turn once halfway through.
Serve the chicken with vegetables and the sauce from the pan. Enjoy!
