Jerk Chicken and Veggie Sheet Pan Dinner

cooked jerk chicken and veggies on a sheet pan

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.

Nutrition

Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.