This One Pan Jerk Chicken & Veggies is an easy and healthy weeknight dinner.
School is out today here because of the stormy weather, so the girls are laying around playing card games, and watching movies. Of course Kelsie could have done “school” today, but she ask me this morning since public school was out, if she could have a weather day too. I said sure.
Of course the weather isn’t bad in Panama City today at all. It’s just overcast and windy. You can feel the electricity in the air from the storms around us, but so far we haven’t had anything.
Isn’t that the way it goes though, they call school out, and nothing happens. It’s always when school is actually in, is when the bad weather happens.
The day before yesterday, they had school, and the weather was awful. It let up, in the middle of the day, but by the time school was letting out, it was scary.
It rained so hard you could barely see, and the wind was blowing so hard. I hate driving over the bridge when it’s that windy.
Enough talk about weather though, let’s discuss this simple one pan jerk chicken & veggies. I’ve really been churning out the one pan meals lately, and I’ve got so many more that I’m looking forward to sharing with y’all.
I come to the conclusion the other day that while one pan meals are great because they are quick to throw together and cook, simple since they only use a few things, and lack of clean-up is terrific, however regular meals aren’t that bad either.
I roasted pork chops, made Annie’s mac & cheese, and parmesan butter green beans in less than 20 minutes. I think cooking dinner, when it requires several things going at once, requires multi-tasking skills.
Some people have them, and some people don’t. I’m blessed with those skills, but my husband, he doesn’t have them. It would have taken him an hour to cook that same meal the other night. And that’s ok.
Not everyone is the same when it comes to cooking or baking. That shouldn’t deter someone.
As a matter of fact, I am a firm believer that you can acquire those skills with practice.
These one pan meals are made for any and all skill levels! They are my favorite way to cook, and I’d choose one pan meals over anything else to prepare any day of the week.
Ok, except fried chicken. Since getting a frier, fried chicken is not so bad anymore. 🙂
This meal has your meat, potatoes, and vegetables. The sauce is finger licking tasty, and the chicken is juicy! This is one of the most requested one pan meals in our home, that’s done on a sheet pan.
I do get more requests for my One Pot Beef Stroganoff Macaroni, but it’s in a pot, and come on…it’s pasta! Anyway, this dish is still highly requested, and it’s the only way that Kayla (my oldest) will eat celery. It’s totally that sauce!
One Pan Jerk Chicken & Veggies ingredients:
- boneless skinless chicken breasts
- red onion
- red potatoes
- baby carrots
- Italian dressing packet
- dried thyme
- chili powder
- brown sugar
- canola oil
- Worcestershire sauce
- salt and pepper
How do you make One Pan Jerk Chicken & Veggies?
- Mix together the Italian dressing, thyme, cinnamon, chili powder, brown sugar, oil, salt and pepper, and Worcestershire sauce.
- Place the vegetables in a large gallon zip top bag, and the chicken in a separate gallon zip top bag.
- Pour half the marinade into the vegetable bag and the other half in with the chicken.
- Marinate in the fridge for at least an hour.
- Place the vegetables, along with the marinade from the bag in a single layer on the baking sheet. Nestle the chicken among the vegetables, and pour the marinade in.
A few of our favorite one pan meals:
- One Pan Crispy Flounder and Vegetables
- Sheet Pan Sausage, Asparagus, and Sweet Potato
- One Pan Spicy Ranch Chicken & Veggies
- 4 boneless skinless chicken breasts
- 1 cup medium red onion, roughly chopped
- 1 pound red potatoes, quartered
- 1 cup baby carrots
- 1 cup celery, sliced into chunks
- 1 Italian dressing packet
- 1 teaspoon dried thyme
- 1 teaspoon cinnamon
- 1/2 teaspoon chili powder
- 2 tablespoons brown sugar
- 4 tablespoons canola oil
- 2 tablespoons Worcestershire sauce
- salt and pepper to taste
- In a large measuring cup, or small bowl mix together the Italian dressing, thyme, cinnamon, chili powder, brown sugar, oil, salt and pepper, and Worcestershire sauce.
- Place the vegetables in a large gallon zip top bag, and the chicken in a separate gallon zip top bag. Pour half the marinade into the vegetable bag and the other half in with the chicken. Zip tight, and toss to coat everything. Set aside in the fridge and allow to marinate for at least an hour.
- Preheat oven to 400 degrees, and line a baking sheet with parchment paper.
- Place the vegetables, along with the marinade from the bag in a single layer on the baking sheet.Nestle the chicken among the vegetables, and pour the marinade in.
- Bake for 25 minutes, or until the chicken is cooked through.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 501Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 102mgSodium: 365mgCarbohydrates: 40gFiber: 5gSugar: 13gProtein: 41g