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Caribbean Jerk Chicken with Roasted Veggies
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Brief Description
EASY, EASY, EASY and DELISH!!!
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Main Ingredient
chicken, sweet potatoes, carrots, parsnips
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Category: Main Dish
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: melnoble
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Posted On: Sep 26, 2013
Number of Servings:
Ingredients:
- 2 - sweet potatoes
- 3 - carrots
- 3 - parsnips
- 2 tablespoons - canola oil
- 1 teaspoons - thyme
- 1 teaspoons - nutmeg
- 1/2 teaspoons - black pepper
- 1/4 teaspoons - salt
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- 2 tablespoons - coconut sugar (or brown sugar)
- 2 teaspoons - salt
- 2 teaspoons - allspice
- 1 teaspoons - cayenne pepper
- 1 teaspoons - black pepper
- 1 teaspoons - onion powder
- 1/2 teaspoons - cinnamon
- 1/2 teaspoons - garlic powder
- 1/4 teaspoons - cumin
- 1/4 teaspoons - thyme
- 1 pounds - chicken breasts
Directions:
Preheat oven to 450 degrees.
Get out all the cookware you will need: Two cookie sheets with edges, parchment paper, cutting board, knife,
Get out all of your ingredients and get them out on the counter in front of you.
Line two cookie sheets (use cookie sheets with a lip) with parchment paper.
Peel the potatoes, carrots and parsnips.
Chop into small bite size pieces (the smaller they are, the quicker they will cook.)
Place them on one of the parchment lined cookie sheets.
Drizzle with 2 TBS oil, thyme, nutmeg, black pepper and salt and mix thoroughly with your hands to coat all the pieces.
Pop into the oven for 20 minutes.
Meanwhile, in a small bowl, mix together the Caribbean Jerk seasoning: coconut sugar ( or brown sugar), salt, allspice, cayenne pepper, black pepper, onion powder, cinnamon, garlic powder, cumin and thyme.
Cut your chicken breasts down the center, creating two thinner pieces from each breast.
Lay them on parchment lined cookie sheet and using your hands, rub a small amount of oil onto both sides of each piece. Lightly sprinkle a little bit of Carribean Jerk seasoning over both sides each breast and use your hands to rub it in and make it stick.
After the veggies have roasted for 20 minutes, turn down oven to 350 degrees and give them a turn using a flat spatula.
Return veggies to the oven and also place chicken in the oven at this time.
Bake for 15 minutes.
Chicken should be cooked to perfection at this point, if veggies are still not tender, turn temp back up to 450 degrees and continue to roast vegetables for an additional few minutes, until they are tender.
Get your Caribbean chicken and roasted veggies on plate, serve with a side salad if you wish. Sit back, relax and enjoy!!!!
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