Jerk Chicken with Veggies

Instructions

1. Step 1

   Blend the scallions, garlic, ginger, Scotch bonnet, thyme, allspice, cinnamon, nutmeg, black pepper, salt, brown sugar, lime zest and juice, soy sauce, vinegar, and vegetable oil into a coarse jerk marinade.

   Ingredients used: 4.0 gr Allspice, 15.0 ml Apple Cider Vinegar, 2.0 gr Black Pepper, 15.0 gr Brown Sugar, 9.0 gr Fine Salt, 16.0 gr Garlic, 12.0 gr Ginger, 1.0 gr Ground Cinnamon, 0.5 gr Ground Nutmeg, 2.0 piece Lime, 4.0 piece Scallion, 1.0 piece Scotch Bonnet Pepper, 30.0 ml Soy Sauce, 4.0 gr Thyme, 30.0 ml Vegetable Oil

   Cookware: blender, Chef Knife, cutting board

2. Step 2

   Place the chicken thighs in a large bowl, add the jerk marinade, and turn until evenly coated. Cover and refrigerate for 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 8.0 piece Chicken Thigh

   Cookware: large bowl, tongs

3. Step 3

   Preheat the oven to 220°C and position racks in the upper and lower thirds. Set out two rimmed baking sheets.

   Cookware: oven, rimmed baking sheet

4. Step 4

   Spread the bell peppers, zucchini, and red onion over one baking sheet. Toss them with the remaining 1 tbsp (15 ml) vegetable oil and arrange them in a single layer.

   Ingredients used: 3.0 piece Bell Pepper, 2.0 piece Red Onion, 15.0 ml Vegetable Oil, 2.0 piece Zucchini

   Cookware: Chef Knife, cutting board, rimmed baking sheet

5. Step 5

   Arrange the marinated chicken skin-side up on the second baking sheet, leaving space between the pieces. Discard any marinade left in the bowl.

   Cookware: rimmed baking sheet, tongs

6. Step 6

   Roast the chicken and vegetables for 25 minutes, placing one pan on each oven rack.

   Timer: 25 min (fixed)

   Cookware: oven, rimmed baking sheet

7. Step 7

   Stir the vegetables and rotate the pans between the racks. Roast for 15 to 20 minutes more, until the vegetables are browned and tender and the thickest part of every chicken thigh reaches at least 74°C without touching bone.

   Timer: 18 min (fixed)

   Cookware: instant-read thermometer, oven, rimmed baking sheet, tongs

8. Step 8

   Rest the chicken for 5 minutes, then serve it with the roasted vegetables.

   Timer: 5 min (fixed)

   Cookware: rimmed baking sheet