This tasty one-pan meal from Canadian Living is great for a weeknight supper. Sprinkle chicken pieces and vegetables with spices, arrange in a roasting pan and bake for 40 minutes. Add more cayenne to boost the heat of the jerk spices.

Avoiding Additives and Preservatives

Make sure your spices don’t contain colour or anti-caking agents.

Mix together spices for the jerk spice blend

Sprinkle chicken and vegetables with spice blend and arrange in roasting pan

Bake until the chicken is done

One-Pan Jerk Chicken Dinner


2 tsp (10 mL) dried thyme

1 tsp (5 mL) garlic powder

¾ tsp (4 mL) salt

½ tsp (2 mL) each ground allspice, ground coriander and ground ginger

¼ tsp (1 mL) pepper

Pinch cayenne pepper

8 skin-on chicken drumsticks, or a mixture of thighs and drums, (about 900 g total)

300 g white or yellow-fleshed potato, (about 1), cut in wedges

300 g sweet potato, (about 1), cut in wedges

1 sweet red pepper, cut in 1-inch (2.5 cm) thick slices

1 small onion, cut in wedges


In small bowl, whisk together thyme, garlic powder, salt, allspice, coriander, ginger, pepper and cayenne pepper.

In plastic bag, add chicken and 4 tsp (20 ml) of the thyme mixture. Holding bag closed, shake to coat chicken.

In lightly greased large roasting pan, toss together white potato, sweet potato, red pepper, onion and remaining thyme mixture; arrange vegetables in single layer. Add chicken.

Roast in 425°F (220°C) oven until juices run clear when chicken is pierced and potatoes are softened, about 40 minutes. Broil until chicken and vegetables are golden, about 3 minutes. Serves 4.

From Canadian Living