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Chicken with Eggplant, Olives, and Apricots

Sweet apricots, zesty olives, and smoky eggplant add even more flavor to this marinated chicken dish inspired by the Mediterranean.


4 servings

Total Time

Cook Time


  • about 2 1/2 lbs
  • 4 tbsp. extra-virgin olive oil
  • Grated zest and juice of 1 lemon
  • minced
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 1/2 tsp. ground pepper
  • 1 tsp. dried basil
  • 1 tsp. ground fennel
  • 2 tbsp. tomato paste
  • about 1 1/2 lbs, cut into 1 1/2" pieces
  • coarsely chopped
  • mixed colors, cut into 1 1/2" pieces
  • halved
  • halved
  • 1 c. unsalted chicken broth


Cut chicken breasts in half crosswise. In medium bowl, combine chicken, 1 tbsp oil, lemon zest, lemon juice, garlic, cumin, 1/2 tsp salt, and 1/4 tsp pepper. Let stand at room temp. 30 min.

Heat oven to 425°F. Coat 11"x17"x1" nonstick sheet pan with cooking spray. In large bowl, combine basil, fennel, tomato paste, and remaining oil, salt, and pepper. Add eggplant, onion, and peppers; toss well. Transfer to sheet pan.

Roast vegetables 15 min. Stir in apricots, olives, and broth. Place chicken on top of vegetables; roast 36–38 min., until instant-read thermometer inserted into center of largest piece registers 160°F.

From Hero Dinners by Marge Perry and David Bonom. Copyright © 2019 by Marge Perry and David Bonom. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

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