I love this dinner because it's really easy to put together and just throw into the oven. The bone-in chicken breast gives the effect of having a whole roasted chicken but you won't have any of the mess.
Ingredients:
1 bone-in chicken breast (not frozen)
1 yam or sweet potato
2 carrots (or some baby carrots)
2 parsnips (optional)
Kosher salt - about 3/4 Tablespoon
Caribbean Jerk Seasoning - 1/2 Tablespoon (or so)
Olive oil - about a Tablespoon
Heat your oven to 350 degrees.
Chop the sweet potato, carrots and parsnips into large chunks. You can leave the skin on the potato if you want. Once everything is chopped, spread the pieces into a 9x13 pan. Drizzle a little olive oil over the top and mix it with your hands, coating each piece. Meanwhile, sprinkle a little caribbean jerk seasoning under the skin of the chicken breast. Spread the potatoes and carrots to the sides of your pan and place the chicken breast in the middle, skin side down. Sprinkle a little kosher salt and caribbean jerk seasoning over everything. Cover the pan with foil and bake for 60-75 min. At 60 min, pull the foil off and check to see if the chicken is cooked through. If not, continue baking for another 5 - 15 min.
Tips:
I used a parsnip because I had some in the fridge but it could easily be left out.
As for the bone-in chicken breast, this is a really easy way to make you feel like you are having a whole roasted chicken without all the leftovers. But you could also use boneless skinless chicken breasts, just cut your veggies into smaller pieces and reduce your cooking time so they don't dry out.
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