Jerk Chicken Sheet Pan Dinner with Sweet Potatoes and Brussels Sprouts
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!
Servings: 4 servings
Calories: 569kcal
Ingredients
- 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.
Nutrition
Calories: 569kcal | Carbohydrates: 18g | Protein: 37g | Fat: 40g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 1660mg | Potassium: 1044mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2597IU | Vitamin C: 99mg | Calcium: 91mg | Iron: 4mg