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Sheet Pan Italian Chicken
This delicious Sheet Pan Italian Chicken is an easy, balanced one-pan meal. Perfectly cooked, juicy chicken thighs with crispy skin help flavor a medley of Mediterranean inspired veggies including eggplant, tomatoes, and peppers.
👥 4 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 10 min🔥 Cook: 50 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●colander
- ●baking sheet
- ●oven
- ●pan
📝 Preparation Steps
1
To marinate the chicken:
2
In a large bowl or zipper-top plastic bag, add olive oil, red wine vinegar, garlic, Italian, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat. Marinate at least ⏱️ 30 minutes at room temperature or up to ⏱️ 12 hours, covered in the refrigerator.
olive oil1 tablespoonred wine vinegar2 tablespoonsSalt and freshly ground black pepperSalt1 teaspoon
3
To salt the eggplant:
Salt and freshly ground black pepperSalt1 teaspoon
4
Add the cubed eggplant to a colander and sprinkle with salt. Toss well to coat, then let sit to drain for at least ⏱️ 40 minutes. You can let the eggplant drain as long as you let the chicken marinate (if salting the eggplant more than ⏱️ 1 hour, transfer the colander to the refrigerator).
Salt and freshly ground black pepperSalt1 teaspoon
5
After draining, rinse the eggplant well, then spread on a clean kitchen towel. Press down hard with a second kitchen towel to push out any excess liquid, as if you were pushing down on and squeezing a sponge.
6
To roast the chicken and vegetables:
7
Preheat oven to 425 degrees. In a large bowl, add eggplant, onion, tomatoes, bell peppers, olive oil, and Italian seasoning and toss to coat. Arrange on half of a rimmed baking sheet and sprinkle with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
olive oil1 tablespoonItalian seasoning (see note 2)1 teaspoonSalt and freshly ground black pepperSalt1 teaspoon
8
Remove chicken from marinade and pat dry. Place skin-side down on the other side of the sheet pan. Drizzle any remaining marinade over the vegetables (be sure to get as many slices of garlic as possible; you want that!).
9
Roast for ⏱️ 20 minutes, then remove baking sheet from oven. Stir vegetables and turn chicken. Continue roasting until chicken reaches 180 degrees, about 20 to ⏱️ 25 minutes longer.
10
Transfer the chicken to a plate or rimmed baking sheet and tent with foil. Stir the vegetables and roast until tender and browned, about ⏱️ 10 minutes longer. Season the vegetables to taste with salt and pepper.
Salt and freshly ground black pepperSalt1 teaspoon
11
Transfer chicken and vegetables to a serving platter or bowl and garnish with fresh basil. Serve with crusty bread if desired.
Nutrition Facts
calories
443 kcal
fat Content
32 g
serving Size
1 thigh+vegetables
fiber Content
7 g
sugar Content
9 g
sodium Content
702 mg
protein Content
24 g
trans Fat Content
0.1 g
cholesterol Content
120 mg
carbohydrate Content
17 g
saturated Fat Content
7 g
unsaturated Fat Content
22 g
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