Comments on: Fall Jamaican Jerk Sheet Pan Chicken Recipe

By: Molly

Molly

I made this tonight for dinner and it is so so good! I looked up how to make my own Jamaican jerk seasoning blend. The flavors go so well with the chicken and veggies in this dinner. I’ll be making it again soon.

By: Kari D Thompson

Kari D Thompson

I made this last night for dinner. It was SOOOO good, easy and definitely, a keeper!

By: Leah

Leah

Delicious! My hubby asked me to add it to the “frequent rotation” list. It’s very easy to put together, which is particularly appreciated if you have a limited kitchen like I do. (I don’t have an oven, so I cooked this on a pellet smoker/grill.)

A few observations:
– Like others, my sweet potatoes were still a little firm after 25 minutes. I didn’t want to dry out the chicken, so I pulled the food. They were done, but a little more cooked would have been better. I like the idea of par-cooking the sweet potatoes first.
– I increased the amount of seasoning by about 50%, just for a bit more coverage.
– It’s easy to adjust the amount heat. I made my own jerk seasoning and tweaked the flavor to my liking.

By: Sam

Sam

Very good but WAY too spicy, and I only used one TBSP of the Jerk seasoning instead of two. Next time I’m going with 1/2 TBSP. The sweet potato pieces were not softened after the recommended 20 minute cook time. We had to bake 15 minutes longer which was as almost too long for the other ingredients. It might help to precook the sweet potato for a short time in the microwave first. Otherwise, it was a very tasty recipe. Thanks!

By: Matthew

Matthew

I had an issue with the sweet potatoes not cooking all the way. I did use two medium because I couldn’t find a large one. Other than that the flavors were good. I’ll try less potatoes next time to see if that helps.

By: Jenni

Jenni

In reply to Allan S.. Add it to the pan with the rest of the ingredients.