A little sweet, a little spicy, this Jerk Chicken Sheet Pan Dinner with Sweet Potatoes and Brussels Sprouts is perfect for those busy weeknights. It’s an easy, comforting meal that’s a party for your taste buds!
I am all about sheet pan meals lately guys! Life has been pretty hectic around here, so when dinner rolls around I’ve been really into easy. And delicious.
This Jerk Chicken Sheet Pan Dinner with Sweet Potatoes and Brussels Sprouts is all that and more.
If you missed my Sheet Pan Gnocchi with Italian Sausage, Broccoli Rabe, Onions and Peppers from a few weeks back, it’s time to break out the old sheet pan. You’ve been missing out. Countless followers of the blog have made it and LOVED it! And I have to say, today’s recipe may be even better.
I’ve always been a huge Jamaican jerk seasoning fan. I shared it way back here at the BHK and so many of you love it too. I use it on chicken, shrimp, veggies…the possibilites are endless.
The combination of the spicy chicken, the smoky flavor of the sausage, the sweetness of the sweet potatoes and the nutty flavor of the Brussels sprouts in this sheet pan dinner is like a party for your taste buds.
Jerk Chicken Sheet Pan Dinner with Sweet Potatoes and Brussels Sprouts Ingredients
•boneless, skinless chicken thighs
•beef smoked sausage
First, you’ll marinate your chunked, boneless, skinless chicken thighs in some olive oil and jerk seasoning. While that’s marinating, you’ll cut you sausage and veggies and toss them with some olive oil and kosher salt. Then you’ll pour everything onto your sheet pan and bake.
Simple, am I right? About 35 minutes from start to finish and dinner is served. Grab that sheet pan and get baking folks. Enjoy!
A Few Cook’s Notes for Jerk Chicken Sheet Pan Dinner with Sweet Potatoes and Brussels Sprouts Recipe:
I used a yellow onion for this recipe, but you could also use a red onion.
If you’re not a fan of dark chicken meat you could also use boneless, skinless chicken breasts. They will just take a little less time to cook.
I cut each of my chicken thighs into large chunks. Mine were on the smaller side, so I cut each one into about four equal sized pieces.
I use my homemade Jamaican jerk seasoning which I have linked above. It will make more than you need for this recipe, but you can store it in an airtight container in your spice cabinet for future recipes.
A little sweet, a little spicy, this Jerk Chicken Sheet Pan Dinner with Sweet Potatoes and Brussels Sprouts is perfect for those busy weeknights. It's an easy, comforting meal that's a party for your taste buds!
- 1 lb. boneless, skinless chicken thighs, cut into large chunks
- 3 Tbsp. olive oil, divided
- 1 1/2 Tbsp. Jamican jerk seasoning
- 12 oz. beef smoked sausage, cut into one-inch slices and then halved
- 2 medium (about 3 cups) sweet potatoes, peeled and cut into large cubes
- 1 lb. Brussels sprouts, whole if they're small, halved if they're large
- 1 large yellow onion, sliced
- 1 1/2 tsp. kosher salt
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Set aside.
In a large bowl, combined the chunks of chicken with one tablespoon of the olive oil and the jerk seasoning. Toss until chicken is well coated. Place in the refrigerator for 15 minutes.
To the prepared baking sheet, add the smoked sausage, sweet potatoes, Brussels sprouts, onion. Sprinkle with the kosher salt. Drizzle with remaining two tablsepoons of olive oil. Toss until well coated. Add the chunks of chicken to the baking sheet. Bake for 20-25 minutes, until chicken is no longer pink inside and vegetables are tender. Remove from the oven and serve immediately.