Sheet pan meals are one of my favorite ways to get dinner and all the sides on the table with minimal effort. In this Sheet Pan Jerk Chicken recipe, chicken, sweet potatoes, and black beans cook together on one pan with a spicy and sweet seasoning blend for this easy dinner solution. I love the flavor combo of jerk chicken with sweet potatoes, and when you can make the jerk chicken and sides all together, it makes life so much easier!
More sheet pan dinners like this jerk chicken and sides
- 13 easy sheet pan dinners for busy nights
- Baked Greek Chicken (easy sheet pan Greek chicken and veggies recipe)
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- Sheet Pan Gnocchi and Sausage
- Sheet Pan Sausage and Veggies
- Sheet Pan Jerk Chicken
- Baked BBQ Chicken Breast with Corn and Potatoes
- One Pan Roasted Chicken and Potatoes
- Sheet Pan Mediterranean Halibut
- One Pan Honey Mustard Chicken and Potatoes
- Sheet Pan Pineapple Pork Chops and Vegetables
- Sheet Pan Beef and Broccoli
- Sheet Pan Teriyaki Salmon and Veggies
- Sheet Pan Parmesan-Dijon Chicken Thighs and Veggies
- Baked Ranch Pork Chops and Potatoes
What to make with jerk chicken
I love eating jerk chicken with sweet potatoes, but it’s also great with black beans and white rice. This sheet pan jerk chicken and sides dinner includes sweet potatoes and black beans, so if you want rice as well, you will have to make that separately.
What you need to make Sheet Pan Jerk Chicken
I’ve got the full Sheet Pan Jerk Chicken recipe listed at the end of this post, but here are the ingredients you’ll want to gather:
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 1 teaspoon packed brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 4 boneless, skinless chicken breasts
- 2 pounds (about 3 large) sweet potatoes, peeled and cut into 1/2-inch pieces
- 2 tablespoons coconut oil
- 1/4 cup honey
- 1/4 cup fresh lime juice (juice from about 4 limes)
- 1 15-ounce can black beans, drained and rinsed
- Chopped green onions, for garnish
How to make jerk chicken with sweet potatoes
To make this one pan jerk chicken and sides, start by preheating the oven to 400 degrees F, and line a large sheet pan or jelly roll pan with parchment paper coated with nonstick cooking spray. Mix salt, allspice, brown sugar, thyme, onion powder, garlic powder, nutmeg, pepper, ginger, cayenne, and cinnamon together in a small bowl to create your jerk seasoning. Set 2 teaspoons of the jerk seasoning mixture aside for now (you’ll need it later).
Coat both sides of 4 boneless, skinless chicken breasts (I used chicken tenders when I shot these photos, which is why there are more than 4) with the remaining jerk seasoning, then place the chicken in the refrigerator to marinate while you work on the next steps.
In a large bowl, toss peeled and cubed sweet potatoes with coconut oil and the reserved 2 teaspoons of seasoning.
Spread the potatoes onto the prepared sheet pan in an even layer, then bake in the preheated oven for 10 minutes.
While the potatoes are baking, whisk honey and lime juice together in a small bowl.
Remove the pan from the oven and flip the potatoes with a spatula, spreading back into an even layer. Add the chicken breasts and black beans to the pan, spread out evenly with the potatoes.
Drizzle the honey-lime sauce over everything, then return the pan to the oven and bake for 20-25 minutes (or until the potatoes are fork-tender and the chicken breasts are completely cooked through). You’ll stir the potatoes again about halfway through that time.
Serve the jerk chicken with sweet potatoes topped with chopped green onions.
Sweet, savory, and delicious! Here’s the Sheet Pan Jerk Chicken recipe. Enjoy!!
Sheet Pan Jerk Chicken
Chicken, sweet potatoes, and black beans cook together on one pan with a spicy and sweet seasoning blend for this easy sheet pan dinner solution.
Ingredients
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 1 teaspoon packed brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 4 boneless, skinless chicken breasts
- 2 pounds (about 3 large) sweet potatoes, peeled and cut into 1/2-inch pieces
- 2 tablespoons coconut oil
- 1/4 cup honey
- 1/4 cup fresh lime juice (juice from about 4 limes)
- 1 15-ounce can black beans, drained and rinsed
- Chopped green onions, for garnish
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a large sheet pan or jelly roll pan with parchment paper and coat with nonstick cooking spray.
- Mix salt, allspice, brown sugar, thyme, onion powder, garlic powder, nutmeg, pepper, ginger, cayenne, and cinnamon together in a small bowl. Set 2 teaspoons of seasoning mixture aside.
- Coat both sides of the chicken breasts with the remaining seasoning, then place the chicken in the refrigerator.
- In a large bowl, toss the cubed sweet potatoes with the coconut oil and reserved 2 teaspoons of seasoning. Spread the potatoes onto the prepared sheet pan in an even layer.
- Bake the potatoes in the preheated oven for 10 minutes. While the potatoes are baking, whisk the honey and lime juice together in a small bowl.
- Remove the pan from the oven and flip the potatoes with a spatula, spreading back into an even layer. Add the chicken breasts and black beans to the pan, spread out evenly with the potatoes. Drizzle the honey-lime sauce over everything.
- Return the pan to the oven and bake for 20-25 minutes (or until the potatoes are fork-tender and the chicken breasts are no longer pink in the center and juices run clear), stirring the potatoes again after 10 minutes.
- Serve topped with chopped green onions.
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