Sheet-Pan Chicken with Saturday Sauce
6
1 hours
This sheet-pan meal features tender chicken and vibrant vegetables, all coated in flavorful Saturday Sauce. It's perfect for a cozy dinner or effortless entertaining, making it a go-to recipe for any occasion.
Ingredients
16 oz. 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.