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

2 bone-in chicken breast halves, about 21⁄2 lbs.

4 Tbs. extravirgin olive oil Grated zest and juice of 1 lemon

2 cloves garlic, minced

1 tsp. ground cumin

1 tsp. salt

1⁄2 tsp. ground pepper 1 tsp. dried basil

1 tsp. ground fennel

2 Tbs. tomato paste

1 large eggplant, about 11⁄2 lbs., cut into 11⁄ 2" pieces

1 onion, coarsely chopped

2 peppers, mixed colors, cut into 11⁄ 2" pieces 1⁄2 cup dried apricots, halved

1⁄2 cup pitted kalamata olives, halved 1 cup unsalted chicken broth

Cut chicken breasts in half crosswise. In medium bowl, combine chicken, 1 Tbs. oil, lemon zest, lemon juice, garlic, cumin, 1⁄ tsp. salt and 1⁄ tsp. pepper. Let stand at

2 4 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 instantread thermometer inserted into center of largest piece registers 160°F.

Servings: 4. Kitchen time: 20 min. Total time: 1 hr., 25 min. Calories: 701 Protein: 52g Fat: 41 (9g. sat.) Chol.: 145mg Carbs.: 32g Sodium: 1014mg Fiber: 8g Sugar: 15g

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