Sheet-Pan Jerk Chicken
Why this recipe works
- Bold seasoning: Jerk seasoning and grated garlic coat both the chicken and vegetables, giving the whole tray a smoky, spicy base.
- Efficient tray cooking: The chicken roasts above the sweet potato and onion, so the vegetables soften and caramelise as the chicken cooks.
- Better browning: Starting with a hot tray and keeping the chicken skin-side up helps the skin colour while the vegetables roast rather than steam.
Get the most out of this recipe
Adjust the heat
- For a milder traybake: Choose a mild jerk seasoning blend and serve plenty of lime wedges to soften the heat at the table.
- For more heat: Use a hotter jerk seasoning blend for a stronger chilli kick without changing the roasting method.
- Balance with acidity: A generous squeeze of lime at the end sharpens the smoky spice and keeps the dish from tasting heavy.
Ingredient notes
- Check the jerk seasoning: Jerk blends vary in salt, sweetness and chilli level, so the final heat and seasoning will depend on the blend you use.
- Cut vegetables evenly: Evenly sized sweet potato pieces roast more reliably and should become tender in the same time as the chicken.
- Use the lime at the end: Lime is not just a garnish here; it brightens the roasted vegetables and lifts the spice on the chicken.
Texture tips
- Keep the skin exposed: Roast the chicken skin-side up so the surface can brown rather than sitting in the tray juices.
- Avoid crowding the tray: Leave space between the chicken pieces and spread the vegetables out so moisture can evaporate during roasting.
- Rest before serving: A short rest after roasting lets the chicken settle and gives the tray juices time to coat the vegetables.
Make-ahead tips
- Prep components ahead: The seasoning mixture can be stirred together and the vegetables cut in advance, then kept chilled until ready to roast.
- Reheat on a tray: Reheat leftovers on a baking tray at 200°C (390°F) until piping hot to help restore some of the roasted texture.
- Freezer-friendly leftovers: Cool completely before freezing, then defrost overnight in the fridge before reheating thoroughly.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F) and set a large baking tray in the oven to preheat. In a mixing bowl, stir together the olive oil, finely grated garlic, jerk seasoning and fine sea salt.
- Pat the chicken thighs dry, then rub all over with about two-thirds of the jerk mixture. Cut the sweet potato into 2.5 cm chunks and cut the red onion into thick wedges, then toss both with the remaining jerk mixture.
- Carefully remove the hot tray and spread the sweet potato and red onion out in an even layer. Nestle the chicken thighs on top, skin-side up, leaving a little space between pieces so they roast rather than steam.
- Roast for 35 to 40 minutes, turning the vegetables once halfway through, until the chicken is deeply browned and cooked through and the sweet potato is tender and caramelised at the edges. If the chicken is colouring too quickly, move the tray to a lower shelf for the final 10 minutes.
- Cut the limes into wedges. Rest the tray for 5 minutes, then serve the chicken and vegetables with lime wedges for squeezing over.
Recipe notes
Tips
- For the best roast, keep the chicken skin-side up and avoid overcrowding the tray so the vegetables caramelise properly.
- If serving children or anyone sensitive to heat, offer the lime wedges at the table and let them squeeze generously to soften the spice.
- Chicken should be cooked until piping hot all the way through; if you are serving vulnerable people, check it is fully cooked before eating.
Substitutions
- Replace Chicken thighs with Chicken drumsticks, keeping the same roasting method and cooking until the chicken is cooked through.
- Replace Sweet potato with Butternut squash, cut to a similar size so it roasts in the same time.
- Replace Lime with Lemon for a similar bright finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat on a baking tray at 200°C (390°F) until piping hot, or freeze for up to 2 months and defrost overnight in the fridge before reheating.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 55min (15min active)
- Difficulty: Easy
- Cuisine: Caribbean
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Halloumi and Roasted Vegetable Traybake
Halloumi traybake with roasted courgette, pepper and tomatoes
British Veggie Traybake with Mustard and Thyme
Roasted vegetable traybake with wholegrain mustard and thyme
Sheet-Pan Sausage with Peppers and Onions
Roasted Italian sausage with peppers and onions on one tray
Pan-Seared Dover Sole with Caper Butter
Pan-seared Dover sole with lemony caper butter
Pollo al Limone Traybake (Chicken with Lemon and Potatoes)
Chicken thighs traybake with lemon, rosemary and baby potatoes
Cajun Blackened Catfish with Coleslaw
Blackened Cajun catfish with quick lemony coleslaw
Pork Souvlaki Bowl with Tzatziki and Rice
Grilled pork souvlaki served over rice with tzatziki
Agnello alla Scottadito with Roast Potatoes
Grilled lamb chops with rosemary roast potatoes
Swedish Meatballs with Cream Sauce and Lingonberry
Swedish meatballs in creamy gravy with lingonberry
Danish Roast Pork with Crackling and Parsley Sauce
Slow-roasted pork with crisp crackling and warm parsley sauce
Samak Bil Tahini (Baked Fish with Tahini Sauce)
Baked white fish in a lemony tahini sauce
Carne Guisada Española (Spanish Beef Stew)
Spanish beef stew with red wine, peppers and paprika
Caribbean Chicken Traybake
Jerk chicken traybake with sweet potato and peppers
Mexican Chicken Traybake with Sweet Potato and Chipotle Lime
Chicken traybake with sweet potato, chipotle lime and peppers
Jerk Chicken Bowl
Jerk chicken with rice, black beans and mango salsa
Sweet Potato BBQ Bowl with Brown Rice and Chicken
BBQ chicken bowl with sweet potato, brown rice and cabbage slaw
Lime Chicken Skewers
Grilled lime chicken skewers with cumin and smoked paprika
Trucha a la Plancha (Griddled Trout with Salsa Criolla)
Griddled trout topped with salsa criolla, lime and coriander
You might also like
Pancake Bites
Baked pancake bites with vanilla batter and blueberries.
Air Fryer Cherry Pie
Air fryer cherry pie with lemon and cornflour-thickened filling.
Prawn Cocktail Lettuce Cups
Prawn cocktail in crisp lettuce cups with chives
Orange Date Smoothie
A creamy orange and date smoothie with cinnamon.
Montaditos de Anchoa y Pimiento (Anchovy and Roasted Pepper Toasts)
Anchovy and roasted pepper montaditos on crusty bread
Samak Harra (Spiced Whole Roasted Fish)
Whole roasted fish with garlic chilli coriander sauce
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
