Saturday Sauce Roasted Chicken, Potatoes, Eggplant & Chickpeas

1 x 16 oz. Jar Saturday Sauce

1 x Whole Chicken (Cut Up)

1 x Baby Eggplant

1 x Bag Baby Potatoes (1 lb.)

1 x 12 oz. Can Chickpeas 

• Preheat your oven at 375 degrees. Roughly chop up all of your vegetables and place in a sheet pan tray. Pour almost all of your Saturday Sauce onto the veggies (reserve a small amount to place on top of each piece of chicken). Toss your veggies in the sauce until everything is evenly coated.
• Place your cut up chicken pieces on top of the veggies throughout your tray and cover each piece of chicken with Saturday Sauce. Wet a piece of parchment paper and cover the tray, baking covered for about 45 mins.
• Take your tray out of the oven and mix/toss veggies so they receive an even cook. Discard parchment paper. Return tray to the oven, broiling for another ~20 minutes until your chicken skin becomes crispy and veggies are cooked to your desired liking.
• Note: My personal preference is a crispy potato vs. soft, so I like to broil until I get that consistency. Sometimes I will remove and set the chicken aside to ensure it doesn’t burn while I broil my veggies.
• Plate and top with chopped fresh herbs and serve!

Suggested Toppings:

Chopped Fresh Parsley and/or Cilantro