Sheet Pan Sweet Spicy and Savoury Chicken with corn, potatoes and carrots

Sheet Pan Sweet Spicy and Savoury Chicken with corn, potatoes and carrots

This Sheet Pan Sweet, Spicy and Savoury Chicken is a hearty, flavor-packed meal made with tender chicken leg quarters, buttery potatoes, sweet corn, carrots, onions and garlic—all roasted together in one pan. The chicken is deeply seasoned with spicy jerk marinade, green seasoning, Debbie’s Caribbean Soul Spice and a fragrant blend of herbs and spices. A finishing glaze of honey and flavorful pan juices gives everything an irresistible balance of sweetness, heat and savoury Caribbean flavor. Easy to prepare and wonderfully comforting, this colorful one-pan dinner is perfect for Sunday meals, family gatherings or a satisfying weeknight dinner with minimal cleanup.

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Prep Time 20

Cook Time 1 30

Servings: 3 people

Course: Main, Main Course

Cuisine: Jamaican

Calories: 850

Ingredients Method Notes

Ingredients

3 chicken leg quarters make 3 slices on the outside of leg quarters
2 corn on the cobb cut into 3 pieces each
½ lbs. Yukon gold or red skin potatoes cut into desired sizes
4 carrots ( peeled and cut into desired sizes
½ stick of butter unsalted ( melted )
2 tbsp olive oil
3 tbsp honey
1 1/1 tsps. Salt black pepper, onion powder, garlic powder, smoked paprika, chicken seasoning, lemon pepper seasoning, sazon, all -purpose seasoning
1 tsp Debbies Caribbean soul spice
1 tbsp spicy jerk marinade
1 tbsp green seasoning
1 tbsp brown sugar
1 tbsp mix dried seasonings blend dried thyme. Dried parsley, dried rosemary, dried marjoram. Dried oregano
1/8 cup low sodium chicken broth
1 onion sliced
4 garlic cloves minced

Method

In a bowl combined melted butter, olive oil, jerk marinade, green seasonings and all the other seasonings including the brown sugar .
Wash chicken in water and vinegar and remove excess fat. Season well with season blend, leaving about 1 tbsp for later, using your hand rub season well into chicken, including in those cuts you made and under any loose skin. Cover and marinade at least 1 hour. Preheat oven to 375, in baking dish and potatoes, corn , and carrots add the onions and garlic and season with the remaining 1 tbsp of season mix . Layer the chicken on top, in the pan you seasoned the chicken in pour the chicken broth and swoosh it around, pour into around the baking dish, cover and bake for 1 hour. Remove and pour the juices in a bowl. Add the honey to the juices and mix well to combine. Pour over the chicken, potatoes, carrots and corn uncover and bake for additional 30 minutes.