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!
Why This Jerk Chicken Sheet Pan Dinner?
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 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.
Jamaican Jerk Seasoning
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 Ingredients
- boneless, skinless chicken thighs
- jerk seasoning
- beef smoked sausage
- sweet potatoes
- Brussels sprouts
- onions
- olive oil
- kosher salt
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
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.
More Delicious Sheet Pan Meal Recipes to Enjoy
Sheet Pan Gnocchi with Italian Sausage Broccoli Rabe Onions and Peppers
Berry Buttermilk Sheet Pan Pancakes
Sweet n’ Spicy Salmon Sheet Pan Dinner
Jerk Chicken Sheet Pan Dinner with Sweet Potatoes and Brussels Sprouts
Print Recipe Pin RecipeIngredients
- 1 lb. boneless, skinless chicken thighs, cut into large chunks
- 3 tbsp. olive oil, divided
- 1 ½ tbsp. Jamaican 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 ½ tsp. kosher salt
Jerk Seasoning
- 1 Tbsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. dried thyme
- 2 tsp. dried parsley
- 2 tsp. granulated sugar
- 2 tsp. salt
- 1 1/2 tsp. cayenne pepper
- 1 tsp. paprika
- 1/2 tsp. ground allspice
- 1/2 tsp. dried crushed red pepper
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cinnamon
Instructions
- 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 tablespoons 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.
Jerk Seasoning
- Combine ingredients until well blended. Store in airtight container for up to 3 months. You will use 1 1/2 tablespoons for this recipe.
Notes
- 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.
Perfect healthy comforting week dinner indeed ! Besides, leftovers packed for office lunch next day makes it our new “must do” !
It’s soooo good Davorka! Tom usually doesn’t eat brussels sprouts, and he was loving this meal!
Sheet pan dinners for the win! Looks packed with flavour, Mary Ann! Looking forward to giving this one a go :)
Yay! This one is super tasty Dawn!
Love Jerk chicken and especially loving this all-in-one sheet pan version. Nothing like having the whole meal done i one bake! Can’t wait to try this one :)
Me too Jennifer! Hope you give it a go and enjoy it as much as we do!
I’m so excited to try this, Mary Ann! We’ve been on a sheet pan dinner kick lately and this looks totally drool worthy!
Enjoy Marissa!
I love everything about this! Those crispy little morsels of chicken and the perfectly roasted sweet potatoes. YUM! Sheet pan meals are the best!
It’s a winner Katherine! Hope you give it a go!
An absolute must try and a great family dinner option!
This one is a HUGE hit on the blog Helena! A busy weeknight winner!
A surprising combination I would’ve never tried on my own but LOVE! Delicious!
Even my husband loved it and he’s always iffy about sweet potatoes and brussels sprouts! The recipe is super popular on the blog! So happy you enjoy it Julie!
Hi I regularly make this and LOVE it, but periodically have to look back at the jerk seasoning recipe when I run out! Except today when I clicked the link it says the page doesn’t exist. Could you provide the recipe for the seasoning?? I don’t want to mess with perfection by using a different seasoning please help!!!
Hi Cara. There is an issue with the link. I’m working on it, but here is the recipe:
1 Tbsp. garlic powder
2 tsp. onion powder
2 tsp. dried thyme
2 tsp. dried parsley
2 tsp. granulated sugar
2 tsp. salt
1 1/2 tsp. cayenne pepper
1 tsp. paprika
1/2 tsp. ground allspice
1/2 black pepper
1/2 tsp. dried crushed red pepper
1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
Combine ingredients until well blended. Store in airtight container for up to 3 months.
One of my mainstay recipes thanks to you!! I’ve probably made this 10+ times at this point. I actually came on here to search the comments/recipe if this is able to be froze? Thanks again for such a fabulous recipe!!
That’s great to hear Amanda! Yes, you can freeze this meal for up to three months in an airtight container.