Total Time 40 minutes
Makes 4 main-dish servings

1 1/2 lbs. sweet potatoes, cut into 1 inch chunks salt and pepper
4 tsp. olive oil
1 bunch green onions (about 6), each cut into 1 inch pieces
1 chicken (3 1/2 to 4 lbs.), cut into 8 pieces and skin removed from all but wings
1 Tbsp. jerk seasoning

1. 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.

2. Meanwhile, line another 15 1/2" by 10 1/2" jelly0roll 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.

3. Serve chicken with sweet potatoes and green onions.

Each serving About 475 calories, 48g protein, 31 g carbohydrate, 17 g total fat 4 g saturated, 4 g fiber, 141 mg cholesterol, 655 mg sodium