Low Carb Jerk Chicken Sheet Pan Dinner
- 1 large red onion
- 3 large carrots can use 1 large sweet potato if not low carb
- 1/2 large fennel bulb
- 2 red bell peppers or green or orange sweet peppers
- 1 lime sliced
- 4 cloves garlic
- 3 Tbsp olive oil
- 4 Tbsp jerk seasoning spice blend divided
- 8 legs chicken legs
Preheat oven to 425 degrees F. Line a half-sheet pan (aka cookie sheet) with parchment paper or foil
Place coarsely cut vegetables in a large bowl and add some olive oil (about 2 Tbsp but doesn't have to be perfect)l. Add 2 Tbsp jerk spice to the bowl. Using your hands massage everything in the bowl with oil and spice.
Spread vegetables out on the prepared sheet pan. Add the chicken legs on top of vegetables. Drizzle oil over the chicken legs and over any vegetables that might still look dry. Sprinkle remaining 2 Tbsp over the chicken legs.
Place sheet pan in oven and cook for 30 minutes. If desired you can turn the chicken legs over at the 15-minute interval.
After the chicken has cooked 30 minutes you can add more delicate vegetables to the pan if desired (like tomatoes, mushrooms, zucchini, etc.). Place the sheet pan back in the oven and cook for an additional 10-15 minutes. Serve and enjoy!
Serving: 1g | Calories: 149kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Potassium: 363mg | Fiber: 3g | Sugar: 4g | Calcium: 49mg | Iron: 1mg