Saturday Sauce Roasted Chicken, Potatoes, Eggplant & Chickpeas
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We love a sheet-pan meal, and Saturday Sauce makes this one especially easy, with big flavor and minimal extra ingredients. Perfect for a cozy dinner or effortless entertaining.
Serves 4–6
INGREDIENTS
- 16 oz. jar Saturday Sauce
- 1 whole chicken, cut up
- 1 baby eggplant, roughly chopped
- 1 lb. baby potatoes, halved (or quartered if large)
- 12 oz. can chickpeas, drained and rinsed
DIRECTIONS
- Preheat the oven to 375°F.
- Place the chopped eggplant and potatoes on a large sheet pan along with the chickpeas.
- Pour most of the Saturday Sauce over the vegetables, reserving a small amount to spoon over the chicken. Toss until everything is evenly coated.
- Arrange the chicken pieces on top of the vegetables and spoon the remaining sauce over each piece.
- Cover the tray with damp parchment paper and bake for about 45 minutes.
- Remove the tray from the oven, uncover, and gently toss the vegetables so they cook evenly. Discard the parchment.
- Return the tray to the oven and broil for about 15–20 minutes, until the chicken skin is crispy and the vegetables are cooked to your liking. Tip: If you prefer extra-crispy potatoes, you can remove the chicken once it’s cooked through and continue broiling the vegetables until deeply golden.
- Transfer to a serving platter, finish with fresh herbs, and serve warm.
Suggested Toppings
- Chopped fresh parsley
- Chopped fresh cilantro