This Jerk Chicken and Veggie Sheet Pan Dinner brings bold Jamaican-inspired flavor to an easy one-pan meal. Bone-in chicken thighs, bell peppers, onion, and zucchini are coated with jerk seasoning and roasted together until the chicken is juicy and the vegetables are tender.

The trickiest part of roasting zucchini with chicken is keeping all that extra moisture from turning your sheet pan dinner into a steam bath. I salt the zucchini first to draw out excess water, then pat it dry before adding it to the pan. A little prep makes a big difference.

Use mild jerk seasoning for a family-friendly dinner or turn up the heat if that’s more your speed. Serve it with rice for an easy weeknight meal with minimal cleanup—which, frankly, is reason enough to make it.

cooked jerk chicken and veggie sheet pan dinner on a plate with a side of rice

Serves: 5
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:

bone-in chicken thighs (5-6)
2 bell peppers (any color)
1 onion (red, yellow or sweet)
1-2 zucchinis
2 tsp olive oil
2 Tbsp jerk seasoning paste (divided – we use mild Walkerswood Jamaican Jerk)
Optional:
- green onions
- cooked rice

A jar of jerk seasoning next to to chicken and vegetables on a table.

Get the printable instructions with nutrition information at the bottom of the post in the recipe card.

How to Keep Zucchini from Getting Watery on a Sheet Pan

A little prep will help your zucchini to bake up without turning into a watery mess.

Zucchini contains a lot of water, and the chicken will also release juices as it cooks. Salting the zucchini before roasting helps draw out some of that excess moisture so there’s less liquid on the sheet pan.

Slice the zucchini, place it in a colander, and toss it with salt. Let it sit for 15–20 minutes, then pat it thoroughly dry with clean paper towels before adding it to the recipe.

This extra step helps reduce excess moisture while the chicken and vegetables roast together. For the best results, also avoid overcrowding the pan so the ingredients have room to roast rather than steam.

sliced zucchini being sprinkled with salt

More Sheet Pan Dinner Ideas:

Chicken Andouille Sheet Pan Dinner – if you’re feeling spicy 🌶️
Chicken and Sausage Sheet Pan Dinner – milder garlic and herb vibe 🧄

Step-by-Step Directions:

Step 1: After prepping your zucchini, prep the chicken. Trim any excess fat and skin, then blot dry with a paper towel. Use a tablespoon of jerk seasoning (it will be like paste) and brush on both sides of the thighs (or rub on with clean hands). Place thighs on a rimmed baking sheet lined with parchment paper or a silicone baking mat, leaving space in between for vegetables.

chicken thighs being brushed with jerk seasoning

Step 2: Slice clean peppers and onions into about 6 wedges each. For this recipe, I like to split the zucchini lengthwise then slice into thick pieces. Place all of the veggies into a bowl and drizzle with olive oil. Add a tablespoon of the jerk seasoning paste and toss everything together until the veggies are evenly coated.

Step 3: Spread the veggies around the chicken thighs and place in an oven preheated to 425º. Bake for 30 minutes then stir the veggies around a bit. Bake for another 15-20 minutes or until thighs are thoroughly cooked (165°F when checked with an instant-read thermometer). Top with optional sliced green onions and a side of rice.

raw jerk chicken and veggies on a baking sheet

cooked jerk chicken and veggies on a sheet pan

Simply Made Tips:

Jamaican Jerk Seasoning can be very spicy! My kids prefer the mild version, but if you like more heat, add more seasoning or opt for the hot version.

Before you go . . .

For more sheet pan recipes and simple chicken dinners, take a look at our roundup of easy family meals.

Jerk Chicken and Veggie Sheet Pan Dinner

This easy Jerk Chicken and Veggie Sheet Pan Dinner combines juicy chicken thighs, zucchini, bell peppers, and onions with bold jerk seasoning. Everything roasts together on one pan for a flavorful weeknight dinner with minimal cleanup.

Beth

Prep Time 15

Cook Time 45

Total Time 1

Servings

Ingredients

5 large bone-in chicken thighs
2 bell peppers (any color)
1 onion (red, sweet, or yellow)
1-2 zucchinis
2 tsp olive oil
2 Tbsp jerk seasoning paste (divided)

Optional:

green onions
cooked rice

Instructions

After prepping your zucchini, prep the chicken. Trim any excess fat and skin, then blot dry with a paper towel. Use a tablespoon of jerk seasoning (it will be a thick paste) and brush on both sides of the thighs (or rub on with clean hands). Place thighs on a rimmed baking sheet lined with parchment paper or a silicone baking mat, leaving space in between for vegetables.
Slice clean peppers and onions into about 6 wedges each. For this recipe, I like to split the zucchini lengthwise then slice into thick pieces. Place all of the veggies into a bowl and drizzle with olive oil. Add a tablespoon of the jerk seasoning paste and toss everything together until the veggies are evenly coated.
Spread the veggies around the chicken thighs and place in an oven preheated to 425º. Bake for 30 minutes then stir the veggies around a bit. Bake for another 15-20 minutes or until thighs are thoroughly cooked (165º when taken with an instant thermometer). Top with optional sliced green onions and a side of rice.

Notes

See the blog post for tips on cooking zucchini.
Jamaican Jerk Seasoning can be very spicy! My kids prefer the mild version, but if you like more heat, add more seasoning or opt for the hot version.