Sheet Pan Jerk-Spiced Chicken with Sweet Potato and Plantains

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant sheet pan meal featuring juicy jerk-seasoned chicken thighs roasted alongside sweet potatoes and ripe plantains. This caribbean-inspired sheet pan (gluten free) ready in about 60 minutes pairs bone-in chicken thighs, olive oil, jerk seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.0 (13 ratings) Prep: 15 min Cook: 45 min Serves 4 Caribbean cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium peeled and diced sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Spread sweet potatoes evenly on a large rimmed baking sheet and roast for 15 minutes.
  3. Step 3: Meanwhile, in the same bowl, coat 6 bone-in chicken thighs with 2 tbsp jerk seasoning, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly covered.
  4. Step 4: After the sweet potatoes have roasted for 15 minutes, add the seasoned chicken thighs to the baking sheet.
  5. Step 5: Toss 2 peeled and sliced ripe plantains in remaining 1 tbsp olive oil and scatter around chicken and sweet potatoes.
  6. Step 6: Roast everything together for another 25-30 minutes until chicken reaches an internal temperature of 165°F, sweet potatoes are tender, and plantains are golden and caramelized.
  7. Step 7: Remove from oven, sprinkle with 2 tbsp chopped fresh cilantro, and serve immediately with lime wedges for squeezing over.

Frequently asked questions

How long does Sheet Pan Jerk-Spiced Chicken with Sweet Potato and Plantains take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Jerk-Spiced Chicken with Sweet Potato and Plantains?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Sheet Pan Jerk-Spiced Chicken with Sweet Potato and Plantains?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Jerk-Spiced Chicken with Sweet Potato and Plantains for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Jerk-Spiced Chicken with Sweet Potato and Plantains gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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