Jerk Chicken Legs with Vegetables
Green salad
  • one pan vol 1
Jerk Chicken Legs with Vegetables
Green salad
  • one pan vol 1
Servings: 4-6
Prep Time:
8-10 minutes
Cook Time:
30-40 minutes
Serving:
4-6
Prep Time:
8-10 minutes
Cook Time:
30-40 minutes
Serving:
4-6

Ingredients

Prep
  • 8 chicken legs
  • 1 T jerk seasoning
  • 2 lbs baby new potatoes
  • 16 oz frozen green beans
  • 2 T olive oil
  • 1/4 C chopped fresh parsley
On Cooking Day
  • 6 C salad greens

Instructions

To Assemble
  1. Add chicken legs to large zipper bag with 1/2 tablespoon of jerk seasoning. Zip and shake to mix well. (skin the legs first for a lighter option)
  2. Chop potatoes in quarters and add to another large zipper bag.
  3. Add green beans, olive oil, and parsley to potatoes. Zip and shake to mix well.
To Cook
  1. Spray baking sheet with non stick spray. Pour all ingredients onto pan.
  2. Bake 375 degrees for 30 – 40 minutes or until chicken is cooked through and pulls away from the bone easily.
  3. Serve with green salad.

Ingredients

Prep
  • 8 chicken legs
  • 1 T jerk seasoning
  • 2 lbs baby new potatoes
  • 16 oz frozen green beans
  • 2 T olive oil
  • 1/4 C chopped fresh parsley
On Cooking Day
  • 6 C salad greens

Instructions

To Assemble
  1. Add chicken legs to large zipper bag with 1/2 tablespoon of jerk seasoning. Zip and shake to mix well. (skin the legs first for a lighter option)
  2. Chop potatoes in quarters and add to another large zipper bag.
  3. Add green beans, olive oil, and parsley to potatoes. Zip and shake to mix well.
To Cook
  1. Spray baking sheet with non stick spray. Pour all ingredients onto pan.
  2. Bake 375 degrees for 30 – 40 minutes or until chicken is cooked through and pulls away from the bone easily.
  3. Serve with green salad.
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