Caribbean Chicken Traybake
Why this recipe works
- Efficient traybake method: The chicken and vegetables roast together, so the sweet potato softens in the spiced juices while the chicken browns on top.
- Bold seasoning: Jerk seasoning brings heat, savoury depth and aromatic spice without requiring a long marinade.
- Fresh finish: Lime juice cuts through the richness of the chicken skin and brightens the roasted vegetables.
Get the most out of this recipe
Adjust the heat
- For less heat: Use a milder jerk seasoning or reduce the amount slightly, then balance with extra lime at the end.
- For more heat: Choose a hotter jerk blend or add a small pinch of chilli flakes to the oil and seasoning mixture.
- Keep the heat rounded: Serve with cooling sides such as yoghurt-dressed slaw, avocado or plain rice if the seasoning is particularly fiery.
Texture tips
- Encourage browning: Keep the chicken skin-side up and leave space around the pieces so the tray roasts rather than steams.
- Avoid soggy vegetables: Cut the vegetables into sturdy pieces and spread them in a single layer so they caramelise at the edges.
Make-ahead tips
- Prep ahead: The vegetables can be chopped in advance and refrigerated separately until ready to roast.
- Reheat well: Reheat leftovers on a baking tray at 200°C (390°F) until piping hot, then add fresh lime after reheating.
- Freeze after cooking: Cool completely before freezing, then defrost overnight in the fridge before reheating thoroughly.
Serving ideas
- Add rice or grains: Serve with plain rice, coconut rice or quinoa to catch the spiced tray juices.
- Finish with freshness: Extra lime wedges and chopped coriander sharpen the roasted flavours just before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). In a large bowl, mix the olive oil, jerk seasoning and salt.
- Add the chicken thighs to the bowl and turn to coat well. Leave at room temperature while you prepare the vegetables.
- Peel the sweet potato and cut into 2.5 cm chunks. Cut the red onion into wedges and the red pepper into thick strips.
- Tip the vegetables onto a large baking tray and spread out. Nestle the chicken thighs on top, skin-side up, and scrape over any remaining seasoning from the bowl.
- Roast for 40 minutes, turning the vegetables once halfway through, until the chicken is deeply browned and cooked through and the sweet potato is tender. If the chicken is browning too quickly, move the tray down a shelf for the final 10 minutes.
- Finely chop the fresh coriander. Squeeze the limes over the traybake, scatter over the coriander, and toss the vegetables lightly to coat in the juices before serving.
Recipe notes
Tips
- For the best colour and flavour, keep the chicken skin-side up and avoid overcrowding the tray so it roasts rather than steams.
- If cooking for anyone who is pregnant, elderly, or immunocompromised, make sure the chicken is piping hot all the way through with no pink at the bone and the juices run clear.
Substitutions
- Replace extra virgin olive oil with avocado oil for a higher smoke point.
- Replace fresh coriander with fresh parsley if you prefer a milder herb finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in an airtight container. Reheat on a baking tray at 200°C (390°F) for 15–20 minutes until piping hot; add a fresh squeeze of lime after reheating. 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 →
Za’atar Lamb Chops with Roasted Vegetables
Za'atar lamb chops roasted with courgette, pepper and red onion
Sheet Pan Teriyaki Salmon with Vegetables and Sushi Rice
Teriyaki salmon traybake with vegetables and sushi rice
Air Fryer Honey BBQ Chicken Tenders
Crispy chicken tenders finished with a honey barbecue glaze.
Cod with Mustard Butter and New Potatoes
Pan-fried cod with mustard butter and new potatoes
Moroccan Lamb Kofta Traybake with Peppers and Tomatoes
Traybaked lamb kofta with peppers, tomatoes, lemon and coriander
Pollo al Limone Traybake (Chicken with Lemon and Potatoes)
Chicken thighs traybake with lemon, rosemary and baby potatoes
Insalata di Polpo (Italian Octopus Salad with Lemon and Parsley)
Octopus salad with lemon, olive oil and parsley
Chicken Kofta Kebabs
Chicken kofta kebabs with onion, garlic, parsley and spices
Sekihan (Japanese Adzuki Bean Rice)
Glutinous rice steamed with adzuki beans, sesame and salt
Stoemp Bowl with Roasted Carrots and Parsnips
Leek mash topped with roasted carrots and parsnips
Couscous with Seven Vegetables (Moroccan)
Steamed couscous topped with spiced vegetables and chickpeas
Ovenschotel Gehakt en Aardappel (Dutch Minced Beef and Potato Casserole)
Minced beef and mashed potato casserole with Cheddar topping
Ceviche de Corvina (Peruvian Sea Bass Ceviche)
Sea bass ceviche cured in lime with onion, chilli and coriander
Mexican Chicken Traybake with Sweet Potato and Chipotle Lime
Chicken traybake with sweet potato, chipotle lime and peppers
Harissa Roast Chicken Traybake
Harissa chicken traybake with chickpeas and peppers
Latin-Style Quinoa Power Bowl with Black Beans and Sweet Potato
Quinoa bowl with black beans, sweet potato and avocado
Latin-Style Chicken Skewers with Lime, Garlic and Cumin
Chicken skewers with lime, garlic, cumin and smoked paprika
Tiradito de Atún (Peruvian-Style Tuna with Aji Amarillo and Lime)
Tuna tiradito with lime, aji amarillo and red onion
You might also like
Vichyssoise (Cold Leek and Potato Soup)
Chilled leek and potato soup blended with double cream
Air Fryer Herb Chicken Breast
Air fried chicken breasts with herbs, garlic and lemon.
BBQ Ribs (American Barbecue)
Slow-baked pork ribs with a smoked paprika brown sugar rub
Tepsi Baytinijan (Iraqi Aubergine and Minced Beef Bake)
Iraqi aubergine bake with minced beef and tomatoes
London Fog (Earl Grey Latte)
Earl Grey latte with steamed milk, honey and vanilla
Cazuela de Mariscos (Chilean Seafood Casserole)
Seafood casserole with prawns, mussels and white fish
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
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
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
Teakhaus Large Teak Cutting Board
- Large, durable and knife-friendly teak surface
- FSC-certified wood with a premium finish
- Requires hand washing and occasional oiling
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
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.
