Jamaican Jerk Chicken Thighs with Root Vegetables and Broccoli

Sometimes you make food based on seasons, sometimes you make it based on your mood.  Many times we make recipes in our household that reflect how it feels outside.

However, this recipe is screaming from the top of a mountain that we are finished with winter, and we long for warmer temperatures (even in North Carolina).  That having been said, we are making Jamaican Jerk chicken thighs with various vegetables, and you will be amazed at how easy it is.  You will not find your typical cooking instructions here where you have to stick to precise measurements; after all, most of the time those are overrated.  Cook based on feelings, not measurements, right?

My wife is a Tastefully Simple consultant, and they just released a new Jamaican Jerk marinade that you combine with a 1/3 cup of beer.  Any questions?  Here’s what you’ll need:

  • 4-5 lbs. chicken thighs (or 2-3 lbs. boneless)
  • 1/4 cup Tastefully Simple Jamaican Jerk marinade (or other brand, but my wife can hook you up with some good stuff)
  • 1/3 cup beer (any kind)
  • gallon freezer bag
  • 3 crowns broccoli
  • 2 lbs. Yukon Gold potatoes
  • 1 lb. bulk carrots
  • 1 large onion
  • extra virgin olive oil
  • good seasoning salt
  • 1 tsp. minced garlic
  • 2 cookie sheets, lined with tin foil

I started with 5 pounds of chicken thighs, bone-in and with skin.  I have twins, so I buy what’s cheap.  But, I take the skins off prior to making the thighs.  In the freezer bag, combine the chicken thighs with marinade and beer.  Seal the bag and roll the bag around to make sure marinade gets in well to all thighs in the bag.  Refrigerate the bag of chicken for at least thirty minutes.

DSC_0466When time comes to cook thighs, preheat the oven to 425 degrees.  Line a 13 x 9 pan with tin foil (preferably the heavy duty type) and place thighs in pan so each are touching bottom.  Bake the chicken thighs for 35-40 minutes, depending on the size of the thighs (boneless thighs should be safe at 30-35 minutes).

Before...

Before…

That wasn't hard, was it?

That wasn’t hard, was it?

Easy enough right?  The thighs are now done.  The reason I like to use these vegetables with chicken thighs?  The temperature for the oven stays the same.  Take the thighs out, and now you’re ready for the vegetables.  Here’s what you do…rinse off the potatoes and cut into 1-inch cubes (estimate, please), and place on a cookie sheet.  Cut the ends off the carrots and cut into 1/2 inch pieces and rough chop the onions (cut the ends off, cut it in half, peel the skin off, and cut each half three more times).  Place those veggies on the cookie sheet and mix with 3-4 tablespoons of EVOO (extra virgin olive oil, if you’ve never watched Rachel Ray) and a tablespoon of seasoning salt (umm, my wife can hook you up with that too).  Place in oven and bake for 35 minutes, taking out 20 minutes in to stir.  If you decide not to make broccoli (fun tip), you can put this in with the chicken and put the sheet on the top rack…both items will be done around the same time!

Before cooking...

Before cooking…

Potatoes, carrots, and onions, as tender as you please!

Potatoes, carrots, and onions, as tender as you please!

Broccoli, chop the broccoli off the stem into edible portions and place on second cookie sheet.  Combine with 3-4 tablespoons of olive oil, one teaspoon of minced garlic, and 1/2 tablespoon of seasoning salt.  This goes in for 15-20 minutes (20 if you like it a little charred).  Because I like broccoli, I tend to take the chicken out, then put the root veggies in and put the broccoli in when the root veggies have 15-20 minutes left to cook.  Not only is it convenient this way, but it allows the juices to settle in the chicken and it’s not piping hot when you bite into the thigh, which you’ve been smelling for half an hour.

Before cooking...

Before cooking…

Who says you can't eat broccoli?

Who says you can’t eat broccoli?

That’s it!  If you allot about ninety minutes to this endeavor, you can make enough chicken thighs, plus root vegetables and broccoli, to feed several people.  Not to promote my wife’s business too much, but the seasoning salt and Jamaican Jerk marinade are both available through Tastefully Simple and will last you a while.

You can't tell me this doesn't look good...

You can’t tell me this doesn’t look good…

I’m not Tyler Florence, but I can make good food.  I know that you can too.  Now if you’ll excuse me, I’m going to have lunch, you should do the same.

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The Beginning
About Mike Crider

Mike is a school administrator and father of twin daughters. He enjoys writing about his adventures as a father of toddlers at his blog “Twin Dad Talks: Thoughts on Raising Twins, and Everything Else”. Mike has also contributed for Good Men Project, Grown Ups Magazine, TWINS Magazine and Multiplicity Magazine. He also hosts a twitter chat called #TwinsChat for parents of multiples, which runs on Monday nights at 9 pm EST.

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