Very little prep is needed for this tasty one-dish dinner—simply toss together and bake! We've made our own jerk spice, which will keep for months in a sealed container, but you can also look for a prepared mix in the international section or spice aisle of your grocery store. Serve with our Pineapple Salad.
- Prep time 10 minutes
- Total time 50 minutes
- Portion size 4 servings
Ingredients
Method
In small bowl, whisk together thyme, garlic powder, salt, allspice, coriander, ginger, pepper and cayenne pepper.In plastic bag, add chicken and 4 tsp 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.
Pineapple Salad: In large bowl, whisk together 4 tsp vegetable oil, 1 1/2 tsp lime juice, 1/2 tsp liquid honey and pinch each salt and pepper. Add 6 cups mixed baby greens, 1 cup chopped cored peeled pineapple and 1/4 cup thinly sliced red onion; toss to coat.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 559 mg
- Sugars 8 g
- Protein 28 g
- Calories 388.0
- Total fat 16 g
- Potassium 888 mg
- Cholesterol 102 mg
- Saturated fat 4 g
- Total carbohydrate 34 g
%RDI
- Iron 26.0
- Folate 16.0
- Calcium 6.0
- Vitamin A 133.0
- Vitamin C 150.0
