5 from 12 votes
Sheet Pan Italian Chicken
Sheet Pan Italian Chicken features bone-in, skin-on chicken thighs marinated in olive oil, red wine vinegar, sliced garlic, and Italian seasoning, roasted alongside salting-drained eggplant, onion, grape tomatoes, and bell pepper. The chicken develops a well-seasoned, tender, and juicy texture with roasted vegetables that complement the dish's savory Mediterranean flavors. This one-pan meal offers a convenient, balanced option with fresh basil garnish and crusty bread to round out the serving.
Prep Time
10 mins
Cook Time
50 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings:
4
servings
Calories:
443 kcal
Course:
Main Course
Cuisine:
Italian
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 freshly ground
- black pepper freshly ground
- 2 pounds chicken thigh 4 to 6 small thighs, see note 2, bone-in, skin-on
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 freshly ground
- black pepper freshly ground
- 2 tablespoons basil for serving, minced, fresh
- bread for serving, optional, crusty
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.
Cup of Yum
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.
Notes
- Marinate chicken for at least 30 minutes at room temperature or up to 12 hours refrigerated for best flavor and juiciness.
- If short on time, reserve 2-3 tablespoons of marinade, toss chicken in the rest, and drizzle reserved marinade over cooked chicken to boost taste.
- Bone-in, skin-on chicken breasts may be substituted but may require adjusting cooking time and may result in drier meat.
- This recipe makes about 4 servings, approximately one thigh and two cups of vegetables per person.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 443
% 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.