This healthy Jamaican chicken sheet pan dinner bakes up with bell peppers, onions and potatoes in a spicy Jamaican spice rub in under 30 minutes. Top with fresh mango!
Sheet pan meals are an absolute staple in our house! My family loves these Sheet Pan Chicken Fajitas and this Lemon Pepper Sheet Pan Salmon, but when we're craving something tropical, we're all about this Jamaican chicken sheet pan dinner!
With spicy jerk chicken rub and sweet mango, it's a flavor combo that makes everyone happy.
And the best part is that it cooks on one pan in only 30 minutes!
Reasons you'll ♡ this Jamaican chicken sheet pan dinner
Which ingredients do we need?
- Chicken- we are using boneless skinless chicken breasts, but you could swap for boneless skinless chicken thighs and cook 5-10 more minutes
- Jamaican jerk seasoning- this easy Jamaican jerk seasoning is a staple at our house and you can stir it up in 5 minutes or less using pantry staples.
- Potatoes- make sure you cut them in quarters so they cook through in the same time as the veggies + chicken
- Veggies- we are using bell peppers and zucchini, but you could swap for your favorite veggie! I bet cauliflower would go amazingly well with the jerk chicken seasoning.
- Mango- make sure have fresh mango on hand to serve!
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Meal prep tips
Jamaican chicken sheet pan FAQ
Can I make this vegetarian?
While I haven't tested, I think tofu would be really tasty in this Jamaican jerk seasoning.
Can I swap the seasoning?
Yes, you could swap for any of these 7 Dry Rubs, though they might not all work with mango.
Can this work as a freezer meal?
Unfortunately, potatoes cannot be cut ahead and frozen raw. You can chop the other components ahead and stir up the spice rub.
More sheet pan meals for us!
- Paprika Chicken Sheet Pan Dinner
- Mediterranean Salmon Sheet Pan Dinner
- Sheet Pan Breakfast Bake
- Sheet Pan Eggs
- Sheet Pan Honey Lemon Salmon + Broccolini
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Jamaican Chicken Sheet Pan Dinner
Ingredients
Jamaican Rub
- 1 tablespoon dried thyme leaves
- 1 tablespoon ground allspice
- 2 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon garlic powder
- 1 teaspoon cinnamon
- ⅛ teaspoon cayenne for mild spice or ¼ teaspoon (for spice-ay!)
Sheet Pan
- 2 large chicken breasts
- 4 cups baby potatoes cut SMALL in 4-6 depending on size of potato
- 2 bell peppers cut into chunks
- 1 red onion cut into chunks
- 1 zucchini cut into small pieces
To Serve
- 2 mangoes cut into cubes
Instructions
- Heat oven to 425°F. Line two baking sheets with parchment and set aside.
- Stir together all rub ingredients.
- In a medium sized bowl, toss the chicken with 1 tablespoon of olive oil and 1.5 tablespoons of the rub. Make sure they are evenly coated, then arrange on one of the baking sheets.
- In a separate medium sized bowl, toss the potatoes with 1 tablespoon of olive oil and 2 tablespoons of rub. Arrange on the baking sheet around the chicken.
- Bake for 10 minutes. Flip the chicken and return the pan to the oven for 15 minutes.
- Toss the peppers, onion and zucchini in 1 tablespoon of olive oil and 2 tablespoons of the rub. Arrange on the second sheet pan and bake for 15 minutes.
- While sheet pans are cooking, prepare the mango.
- Allow the chicken to rest for 5 minutes before serving with the mango.
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Jennifer says
Would thawed frozen mango work instead of fresh?
Jasmine @ Sweet Peas & Saffron says
Hi Jennifer, I don't see why not! Should be just as delicious. We hope you enjoy, please be sure to report back and let us know how it turns out!
Karyn says
What all can you substitute for the mango? I don’t like mangoes
Jasmine @ Sweet Peas & Saffron says
Hi Karyn, If you like pineapple or peaches they could make a good substitute (though we have not tested the recipe with either). Or, you could omit the mango entirely! I hope this helps, please let us know how it turns out if you do make it 🙂
Jen Walker says
Like a Jamaican party in your mouth!! Lol seriously. This was super delicious and super easy to put together! Can’t wait to make it again! As an aside Denise I just want to say you are amazing at your craft...your website has been life changing for my family! I’m no longer stressed about dinner!! We are absolutely loving your recipes!
Thank you so much for doing what you do!!
Denise Bustard says
Wow, that's so amazing to hear, Jen! I'm glad the recipes have been helpful, let me know if you ever have a recipe request!
Susanne says
I have a question. The photo shows meat potatoes peppers and onions together on 1 sheet pan. Directions say peppers and onions to cook on second sheet pan.
If I can do it on just one sheet pan should I add peppers and onions little later?
Also there are lime slices on the sheet pan photo and limee juice is mentioned in shirt cut for the rub recipe.
This recipe doesn’t me toon it.
I just marinated the chicken (and added lime juice), to cook it tonight.
Denise says
Hi Susanne, so sorry for my late reply. So basically I recommend you have the peppers and onions separate from the potatoes just in case they are ready sooner, then it's easy for you to remove them from the oven. You are welcome to bake them together if you wish though. I added the limes as a garnish for the photos, and you are welcome to serve with extra lime juice if you'd like, but it's not necessary. Hope this helps!
Melissa says
I made this a couple nights ago and it was delicious! I did have a few variations though. I found one large bell pepper and one large mango was all I needed, but the rest of the ingredients I didn't change. Here's what I did differently in regards to the way I cooked it...
I am all about the broiler with sheet pan meals. So I put the potatoes in a pot of cold water, brought to a boil and cooked about 10min (until they got tender), drained. I cut up the chicken into bite sized pieces, tossed in the oil & rub and broiled 10 min (tossing once after 5min) while the potatoes cooked in the pot. I tossed ALL the veggies with the remaining oil & rub and broiled about 10-12 min (until they started to get a slight char). Tossed everything together in a bowl, served over rice and topped with the mango.
Thanks for the recipe!
Denise says
Hi Melissa! Thank you so much for coming back and leaving your modifications! That's so helpful. I bet the char was so good with the Jamaican flavors. So happy you enjoyed!
Sarah says
Hi just curious why you refer to kcal quantity instead of calories? I made this and it's delicious!
Denise says
Hi Sarah! It's the default output of my recipe card plugin. I can see if I can change it to regular cal, it's kind of weird TBH.
Annie Titus says
We had some unexpected company one night and so I used this recipe and it was a huge hit. Everybody asked me to share the recipe. Next week I am going to be hosting dinner for a few vegetarian and I'm considering this recipe with tofu or with tempeh and I was curious if anybody has had any experience doing just that. Any suggestions?
Denise says
Wow! I'm so happy to hear this! Hmm. I haven't tried with tofu and I've never cooked with tempeh. If you try I'd love to hear how it works out!
Sabrina B says
this was featured in a recent foodiecrush sheet pan post, had to check it out since I've always loved jerk chicken, but those few times I've made it, it didn't work for one reason or another, so this looks very straightforward and great ingredients, love the mango tip!, so thank you for this recipe!
Denise says
I hope you enjoy it, Sabrina!
Anna says
I made this with lean pork chops last night and it is so delicious! It makes for great lunch leftovers the next day too. Hubby can't stop raving about it, and we definitely agree that the mango is necessary!
Denise says
I'm so happy you enjoyed it, Anna! Thanks for reporting back 🙂
James says
Hi Denise,
Beautiful photos, gorgeous meal, everything's perfect! Thank you for this easy to follow recipe. Cheers.
Denise says
Thanks so much James, so glad you liked it 🙂
Stacey @ Bake.Eat.Repeat. says
Oh my goodness that looks amazing! I love mango with chicken, it's so good. My husband would love it super spicy too - me and the kids, not so much! We'll have to do a mild version!
Alyssa @ My Sequined Life says
YES to all of this! Sheet pan dinners like this make me feel so put together in the kitchen. Look at all that good stuff all cooked on baking sheets! I'll definitely be making this 'Denise-level' spicy. 😉
Lori Lyon says
Happy December Denise! This looks so appealing and delish. I am looking forward to giving it a go real soon. I have a question. My husband wants full-on power flavor in every bite when he eats chicken. So I always split breasts horizontally providing more surface space for the rub, marinade, etc to cling to. How can I adjust the cooking regimen so that they are fully cooked but not dried out?? And are the vegies supposed to be crunchy? 15 minutes sounds like they still have bite. Also, since they all cook at the same temp, have you tried adding the vegies onto the same sheet pan with the chicken and potatoes? After the initial 10 minutes? 1 pan, less cleanup.
Denise says
Hi Lori! Great questions!
1) I have never cooked split chicken breasts before (but that's a great idea for even more flavor). According to this site, you would still cook them for 12 minutes per side. I think I'd check them starting at 15 minutes though, because there's nothing worse than overcooked chicken breast.
2) The veggies are soft, but still have some bite to them. 15 minutes at 425 cooks them through so they won't be crunchy!
3) Absolutely you can add the veggies to the pan with the chicken/potatoes. That's actually what I did in the post above, I did a half batch of the veggies and cooked everything on the one pan. It makes clean up SO easy!
I hope you enjoy it, Lori! Let me know how you like it 🙂
Izzy @ She Likes Food says
I can only eat so many sweet things before I need a week off from sugar! I've been wanting to do more sheetpan dinners and I love all the yummy things you have in this one! They look so easy and convenient!
Liz @ Floating Kitchen says
OMG the internet is basically just one giant sea of Christmas cookies and it's only December 1st. Definitely need some savory things thrown in the mix. I mean, we can't just eat cookies ALL day, can we?!?! Love this dinner. And make mine spicy! 🙂
Gayle @ Pumpkin 'N Spice says
Hooray for sheet pan dinners and a break from all things pepperminty and gingerbread-y! I'm in need of some bright and fresh flavors too, I don't do well with the dark and dreary cold. Love the spices on this chicken! Sounds like a meal time winner to me.
helen @ Scrummy Lane says
BEAUTIFUL-sounding dinner, Denise, and I totally agree with having a break from the Christmas treats. We still need to eat dinner this time of year, after all!
Love how your recipes are always so easy and healthy. Lovely idea!