Roasted Chicken Thighs with Tomato and Eggplant
DATE: September 27, 2022
- Time: 1 hour
- Serves: 6
Featured product
Let The Good Thymes Roll
Italian Spice Blend
Let The Good Thymes Roll Refill
Italian Spice Blend
- 10 skin-on, bone-in chicken thighs
- 2 tbsp olive oil
- 4 cloves garlic, crushed
- ½ large onion, sliced thin
- 2 tbsp Healthy On You® Let the Good Thymes Roll spice blend
- 2 plum tomatoes, quartered
- ½ Italian eggplant, diced into 1 inch pieces
- 1 cup sliced crimini or baby bella mushrooms
- 1 cup or more, chicken broth
- chopped parsley for garnish
- Sea salt and fresh ground pepper
Directions
- Rub the chicken thighs with a tbsp olive oil and season with sea salt and pepper and sear in a skillet, skin side down first. Flip after 5 minutes and remove from heat. Do this in batches if needed.
- While the chicken is searing, add the onion, garlic, mushrooms, tomatoes, and eggplant to a glass baking dish. Lightly coat with the remaining olive oil, sprinkle with at tsp sea salt and a tbsp of the Let the Good Thymes Roll Italian Spice Blend. Toss and bake for 15 minutes at 375 F.
- Remove from oven and nestle the seared chicken breast between the roasted vegetables. Add one cup of chicken broth, cover and return to the oven for 30 minutes.
- Remove the cover and return to the oven for another 10 minutes. Enjoy!
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