Sheet Pan Italian Chicken
User Reviews
5.0
12 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
443 kcal
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Course
Main Course
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Cuisine
Italian
Sheet Pan Italian Chicken
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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.
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Ingredients
For the chicken marinade (see note 1):
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 4 cloves garlic thinly sliced
- 2 teaspoons Italian seasoning
- Salt and freshly ground black pepper
- 2 pounds bone-in, skin-on chicken thighs (4 to 6 small thighs, see note 2)
For salting the eggplant:
- 1 large eggplant cut into 1 1/2-inch cubes (about 1 pound)
- 1 teaspoon salt
For the vegetables:
- 1/2 onion cut into 1-inch pieces, layers not separated
- 1 pint grape tomatoes
- 1 large green bell pepper stemmed, seeded, and chopped
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper
- 2 tablespoons minced fresh basil for serving
- crusty bread for serving, optional
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Instructions
To marinate the chicken:
- 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.
To salt the eggplant:
- 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).
- 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.
To roast the chicken and vegetables:
- 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).
- 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!).
- 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.
- 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.
- Transfer chicken and vegetables to a serving platter or bowl and garnish with fresh basil. Serve with crusty bread if desired.
Equipments used:
Notes
- Marinade: For the best flavor, marinade the chicken at room temperature for 30 minutes or up to 12 hours in the refrigerator. If you forgot to marinade your chicken, make the marinade, reserving 2-3 tablespoons. Toss chicken in the remaining marinade and continue as directed. Drizzle reserved marinade on the chicken after it has cooked (sort of like a post-roast vinaigrette).
- Chicken thighs: Substitute bone-in, skin-on chicken breasts if desired (aim for 2 pounds total). You may have to adjust your baking time and the chicken won't be as juicy.
- Yield: This recipe makes 4 generous servings, enough for 1 large chicken thigh and 2 cups of vegetables per person.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1 thigh+vegetables
Calories
443kcal
(22%)
Carbohydrates
17g
(6%)
Protein
24g
(48%)
Fat
32g
(49%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
16g
Trans Fat
0.1g
Cholesterol
120mg
(40%)
Sodium
702mg
(29%)
Potassium
934mg
(27%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
1361IU
(27%)
Vitamin C
54mg
(60%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Serving | 1 thigh+vegetables | |
| Calories | 443kcal | 22% |
| Carbohydrates | 17g | 6% |
| Protein | 24g | 48% |
| Fat | 32g | 49% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 120mg | 40% |
| Sodium | 702mg | 29% |
| Potassium | 934mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 1361IU | 27% |
| Vitamin C | 54mg | 60% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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