Smoky Jerk Chicken Sheet Pan Dinner with Chickpeas

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A one-pan Jamaican-inspired smoky jerk chicken roasted alongside spiced chickpeas and vegetables for an easy, flavorful meal. This Caribbean-inspired sheet-pan recipe, ready in about 45 minutes, pairs boneless skinless 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 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 30 min Serves 4 Caribbean cuisine 420 cal/serving

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Ingredients

6 pieces (about 2 lbs) boneless skinless chicken thighs
3 tbsp olive oil
2 tbsp jerk seasoning
1 1/2 cups canned chickpeas, drained and rinsed
1 large red bell pepper, sliced
1 medium red onion, cut into wedges
2 tbsp fresh lime juice
1/4 cup fresh cilantro, chopped
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper.
Step 2: In a large bowl, toss 6 boneless skinless chicken thighs with 3 tbsp olive oil and 2 tbsp jerk seasoning until evenly coated.
Step 3: Add 1 1/2 cups drained chickpeas, 1 large sliced red bell pepper, and 1 medium red onion cut into wedges to the bowl. Season everything with 1 tsp salt and 1/2 tsp black pepper, then toss to combine.
Step 4: Spread the chicken and vegetable mixture evenly on the prepared sheet pan in a single layer.
Step 5: Roast in the oven for 25-30 minutes until chicken is cooked through (internal temperature 165°F) and edges of vegetables are slightly charred.
Step 6: Remove from oven and drizzle 2 tbsp fresh lime juice over the chicken and chickpeas.
Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving for a fresh finish.