One-Pan Caribbean Jerk Chicken & Vegetables

Preheat oven to 400°F.

Place dressing mix, brown sugar, canola oil, soy sauce, half the thyme, cinnamon, and chili powder in a large mixing bowl. Mix until blended.

Rinse chicken drumsticks and pat them dry with paper towels and place them in the large mixing bowl to marinate; turn the drumsticks with tongs to make sure they are well coated. Set aside.

Chop vegetables and spread the veggies out at the bottom of a 9×13 inch pan. Pour chicken broth over, then sprinkle with remaining thyme. Lay chicken on top of the veggies. Scrape off any remaining marinade into the pan.

Bake for 60 minutes. Turn once halfway through.

Serve the chicken with vegetables and the sauce from the pan. Enjoy!