Jerk Chicken with Sweet Potatoes Sheet-Pan Dinner
This recipe offers a vibrant and easy-to-prepare sheet-pan dinner featuring flavorful jerk chicken and caramelized sweet potatoes. Chicken and potatoes are tossed with a zesty marinade of olive oil, ginger, jerk seasoning, and soy sauce, then roasted until tender. Finished with fresh cilantro and a squeeze of lime, it’s a convenient and delicious meal for any weeknight.
Equipment
- 1 Large sheet pan For even roasting and caramelization.
- 1 Large Mixing Bowl For marinating chicken and sweet potatoes.
- 1 Chef's knife For chopping ginger and dicing sweet potatoes.
- 1 Cutting Board
- 1 Measuring Spoons and Cups For accurate ingredient measurement.
Ingredients
Main
- 1/4 cup olive oil
- 1 tablespoon finely chopped peeled gingerroot
- 1 tablespoon jerk seasoning dry
- 1 teaspoon soy sauce
- 3/4 teaspoon salt
- 4 boneless skinless chicken breasts 1 3/4 lb
- 3 medium sweet potatoes peeled, cut into 1-inch pieces (about 4 cups)
- 1/4 cup chopped fresh cilantro
- 1 lime cut into wedges
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, whisk together the olive oil, finely chopped gingerroot, jerk seasoning, soy sauce, and salt to create the marinade.
- Add the boneless skinless chicken breasts to the marinade, ensuring they are thoroughly coated. Set aside.
- Add the peeled and 1-inch diced sweet potatoes to the same bowl with the remaining marinade, tossing to coat them evenly.
- Arrange the marinated chicken breasts and sweet potato pieces in a single layer on a large sheet pan, ensuring not to overcrowd for optimal roasting.
- Roast for 35-40 minutes, flipping the sweet potatoes halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender and lightly caramelized.
- Remove the sheet pan from the oven.
- Immediately sprinkle the dish with fresh chopped cilantro.
- Serve hot, garnished with lime wedges for squeezing over each serving.
Notes
To achieve a truly succulent jerk chicken, consider a longer marination period—at least 4 hours, or ideally overnight—to allow the flavors to deeply penetrate the meat. Ensure your sweet potatoes are cut uniformly to guarantee even cooking; inconsistent sizing will lead to some pieces being overdone while others remain firm. Do not overcrowd the sheet pan; if necessary, use two pans to allow for proper air circulation and browning, preventing the vegetables and chicken from steaming. A light sprinkle of brown sugar on the sweet potatoes before roasting can enhance their natural sweetness and promote beautiful caramelization. Finish with a squeeze of fresh lime after roasting to brighten all the flavors. Always check chicken for an internal temperature of 165°F (74°C).