Citrus Berry Roasted Chicken with Eggplant

Citrus Berry Roasted Chicken with Eggplant
Citrus Berry Marinade
  • 1 grapefruit, juiced
  • ½ orange, zested and juiced
  • 3 sprigs thyme
  • 1 tablespoon Dijon mustard
  • ¾ cup balsamic vinegar
  • 1/3 cup olive oil
  • 1 cups fresh berries (blueberries, strawberries, raspberries, blackberries, cherries)
  • 1 tablespoons maple syrup
  • ½ cup olive oil
  • 1 whole jalapeno (optional)
  • ¼ salt and pepper
  • 4 chicken breasts or thighs 

Eggplant, carrots, tomatoes

  • 2 medium eggplants
  • 8 small carrots or 4 large carrots
  • 8 cherry tomatoes
  • ½ teaspoon salt


  1. Mix all marinade ingredients together in a bowl and submerge chicken in marinade. Marinate chicken for at least 4 hours or overnight. 
  2. Once chicken is marinated, preheat the oven to 375 degrees. 
  3. Prepare the eggplant by cutting it in half lengthwise, and then into quarters, again length-wise.
  4. Prepare carrots. If using small carrots, cut in half lengthwise. If using larger carrots cut into quarters long ways. 
  5. Sprinkle salt on both the eggplant flesh and carrots.
  6. Rub the bottom of a large roasting pan with a little bit of oil. Place the eggplant in the pan, skin side up.
  7. Arrange the carrots around the eggplant then add the marinade and chicken (if chicken has skin, place it skin-side up). Arrange the cherry tomatoes around the chicken. 
  8. Roast the dish, basting with pan juices halfway through cooking, for 30 minutes or until chicken is cooked through and juices run clear.

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