One-Pan Caribbean Jerk Chicken With Vegetables

"The best part about this recipe is that you can prepare ahead. Make the marinade and nestle the chicken in. Chop up the vegetables and put them in a Ziploc bag. It only takes 10 minutes to finish the preparation. Refrigerate the ingredients until you are ready to cook. The chicken gets to marinate this way, which is even better. Your oven will do the work once you put everything in a baking pan. I would be surprised if you told me that you drank the leftover sauce because I totally did, seriously!"

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.

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Serves3 People

Preparation Time10 min

Cooking Time1 hr

Ingredients

2 pounds chicken drumsticks, skin on
1 medium red onion, coarsely chopped
1 pounds 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

Preheat oven to 400°F.
Place all ingredients of the marinade in a big mixing bowl. Stir until combined well.
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.
Chop vegetables and spread the veggies out at the bottom of a 9X13 inch pan. Pour chicken broth over, then sprinkle with thyme.
Now, lay chicken on top of the veggies. Scrape off any remaining marinade into the pan.
Bake for 60 minutes. Turn once halfway through.