One-Pan Caribbean Jerk Chicken and Vegetables

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

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Serves 3


2 pounds chicken drumsticks, skin on
1 medium red onion, coarsely chopped
1 pounds red potatoes, quartered
1 cup carrot coins or baby carrots
3 celery stalks, chopped
1 cup reduced sodium chicken broth
1 tablespoon fresh thyme leaves, minced (or 1 teaspoon dried thyme)

For The Marinade:
1 (0.7-ounce) envelope Italian salad dressing mix
2 tablespoons brown sugar
2 tablespoons Canola oil
2 tablespoons soy sauce
1 teaspoon cinnamon
1 tablespoon fresh thyme leaves, minced (or 1 teaspoon dried thyme)
1/2 teaspoon chili powder*

*Make your own chili powder by grinding a dried child in a coffee or spice grinder till a fine powder.


Preheat oven to 400°F.
Place all ingredients of the marinade in a big mixing bowl. Stir until combined well.
Rinse chicken drumsticks and pat dry with paper towels and place them in the marinade; turn the drumsticks with tongs to make sure they are well coated. Set aside.
Chop vegetables and spread the veggies out at the bottom of a 9X13 inch pan. Pour chicken broth over, then sprinkle with thyme.
Now, lay chicken on top of the veggies. Scrape off any remaining marinade into the pan.
Bake for 60 minutes. Turn once halfway through.
Serve the chicken with vegetables and the sauce from the pan. Enjoy!