This dinner is so easy to throw together in a jiffy. It’s as simple as your regular roast chicken, but makes a nice change from the norm. The tomato and eggplant become soft and saucy whilst the chicken is smoky and crisp skinned.
4 large chicken thighs, skin on, bone in
2 large eggplant
1 punnet cherry tomatoes
1 tsp smoked paprika
2 tsp sea salt
1 tsp black pepper
1/2 cup water
2 tablespoons olive oil
Preheat your oven to 220°C. Select a medium sized roasting tray.
Lay the chicken thighs evenly on the roasting tray. Wash and cut the eggplant into large chunks and lay these evenly between the chicken pieces. Scatter the cherry tomatoes in the gaps.
Douse the chicken and vegetables in olive oil. Sprinkle paprika over the chicken skin, then sprinkle the salt and pepper over the chicken and vegetables.
Carefully pour the water into the tray, not touching too many seasoned vegetables or chicken.
Bake for 1 hour or until the chicken is cooked through and the skin is crisp.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.