Jamaican Jerk Chicken
1 1/2 pound(s) sweet potatoes, cut into 1-inch chunks
Salt and pepper
4 teaspoon(s) olive oil
1 bunch(es) (about 6) green onions, each cut into 1-inch pieces
1 (3 1/2 to 4 pounds) chicken, cut into 8 pieces and skin removed from all but wings
1 tablespoon(s) jerk seasoning
Preheat oven to 450°F. In large bowl, toss sweet potatoes with 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 2 teaspoons oil until coated. Arrange potato chunks in 15 1/2" by 10 1/2" jelly-roll pan and roast 20 minutes. Add green onions to pan; stir to coat green onions with oil and continue to roast 10 minutes longer or until vegetables are tender and golden.
Meanwhile, line another 15 1/2" by 10 1/2" jelly-roll pan with nonstick aluminum foil. In large bowl, toss chicken pieces with jerk seasoning, 1/4 teaspoon salt, and remaining 2 teaspoons oil until coated. Arrange chicken in pan and roast 25 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife.
Serve chicken with sweet potatoes and green onions.