Sheet Pan Italian Chicken
Ingredients
Marinade
-
2
tablespoons
olive oil
-
2
tablespoons
red wine vinegar
-
4
cloves
garlic, thinly sliced
-
2
teaspoons
Italian seasoning
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
2
pounds
bone-in, skin-on chicken thighs
Eggplant Preparation
-
1
large
eggplant, cut into 1 ½-inch cubes
-
1
teaspoon
salt
Vegetables
-
½
onion, cut into 1-inch pieces
onion
-
1
pint
grape tomatoes
-
1
large
green bell pepper, chopped
-
1
tablespoon
olive oil
-
1
teaspoon
Italian seasoning
-
2
tablespoons
minced fresh basil, for serving
-
Crusty bread
optional
for serving
Instructions
- Marinate the chicken by mixing olive oil, red wine vinegar, garlic, Italian seasoning, salt, and pepper in a bowl or bag, then add chicken and coat.
- Salt the eggplant by placing it in a colander, sprinkling with salt, tossing, and letting it drain for at least 40 minutes.
- Rinse the eggplant and dry it with kitchen towels to remove excess liquid.
- Preheat the oven to 425°F.
- In a bowl, combine eggplant, onion, tomatoes, bell peppers, olive oil, and Italian seasoning, then arrange on a baking sheet.
- Remove chicken from marinade, pat dry, and place skin-side down on the baking sheet.
- Bake for 20 minutes, then stir vegetables and turn chicken, continuing to roast until chicken reaches 180°F, about 20 to 25 minutes longer.
- Tent the chicken with foil after removing it from the oven and roast the vegetables until tender and browned, about 10 minutes longer.
- Serve chicken and vegetables garnished with fresh basil, with crusty bread if desired.
Nutrition Facts (estimated)
Servings
4
Calories
443
Total fat
32g
Total carbohydrates
17g
Total protein
24g
Sodium
702mg
Cholesterol
120mg
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