Austin360Cooks: One-pan jerk chicken with vegetables from @delishplan

Who would have thought about using a packet of Italian dressing mix in a recipe for jerk chicken?

That’s one of the ingredients in this dish from Austin blogger Sharon Chen, who writes the blog and posts on Instagram as @delishplan.

Without the allspice and Scotch bonnet peppers, it’s not a classic jerk chicken recipe. But the sugar, cinnamon, soy sauce and chili powder combine for a similar eclectic mix of flavors. Feel free to substitute allspice for the cinnamon and bonnet peppers for the chili powder, if you’d like.

Chen says that she has used this marinade for grilled jerk chicken, but when she’d rather cook the chicken inside, she turns it into a one-dish dinner, baking the vegetables alongside the chicken.

On her blog, she writes: “Both the chicken and the vegetables are super tender and flavorful after baking. Although all the ingredients are cooked together, everything still keeps its own distinctive taste, creating a fantastic sauce at the bottom of the pan at the same time.”

Marinate the chicken at least one hour ahead of time, or up to overnight — and don’t hesitate to change up the chopped vegetables to your liking.

What are you making right now? We love seeing what’s on the table at homes across Central Texas. You can share your dishes, recipes, tips and more by using the #Austin360Cooks hashtag on social media. Each Wednesday, we run a reader submission, and you can submit without social media by calling 512-912-2504 or emailing You can see the latest submissions in the gallery below Sharon’s recipe.

One-Pan Jerk Chicken With Vegetables

For the marinade:
1 (0.7-oz.) envelope Italian salad dressing mix
2 Tbsp. brown sugar
2 Tbsp. Canola oil
2 Tbsp. soy sauce
1 tsp. cinnamon
1 Tbsp. fresh thyme leaves, minced (or 1 teaspoon dried thyme)
1/2 tsp. chili powder
For the chicken:
2 lbs. chicken drumsticks, skin on
1 medium red onion, coarsely chopped
1 lb. red potatoes, quartered
1 cup carrot coins or baby carrots
3 celery stalks, chopped
1 cup reduced-sodium chicken broth
1 Tbsp. fresh thyme leaves, minced (or 1 teaspoon dried thyme)

Heat oven to 400 degrees. Place all the marinade ingredients 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.

Spread the veggies out at the bottom of a 9-inch-by-13-inch pan. Pour chicken broth over, then sprinkle with thyme. Place the chicken on top of the veggies. Bake for 60 minutes, turning once halfway through.

Serve the chicken with vegetables and the sauce from the pan.

— From Sharon Chen,, adapted from a recipe on

Author: Addie Broyles

Food writer for the Austin American-Statesman and

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