Jerk Chicken Sheet Pan Dinner 1770080270799 Rtc5

Ingredients

• 1.5 lbs Chicken thighs, bone-in skin-on
• 3 tbsp Jerk seasoning paste
• 2 large Sweet potatoes, cubed
• 1 large Red bell pepper, sliced
• 1 medium Red onion, wedged
• 2 tbsp Olive oil
• 1.5 cups Fresh pineapple chunks
• 1 tbsp Lime juice
• 0.25 cup Fresh cilantro, chopped(optional)
• 1 tsp Salt and black pepper

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil.

2. 2

   In a large bowl, toss the chicken thighs with 2 tablespoons of the jerk seasoning paste until evenly coated.

3. 3

   In a separate bowl, toss the cubed sweet potatoes, red onion, and bell peppers with olive oil, salt, and the remaining tablespoon of jerk paste.

4. 4

   Spread the vegetables in a single layer on the prepared sheet pan, leaving space for the chicken.

5. 5

   Place the chicken thighs on the pan, skin-side up, nestled among the vegetables.

6. 6

   Roast for 20 minutes, then remove the pan briefly to add the pineapple chunks to the mix.

7. 7

   Return to the oven and roast for another 15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

8. 8

   Drizzle with lime juice and garnish with fresh cilantro before serving directly from the pan.