Chicken Thighs with Roasted Eggplant and Mixed Green Salad

Preheat the oven to 220°C. Cube the eggplant into 2cm pieces and toss with olive oil, salt, and pepper until evenly coated. Spread the eggplant in a single layer on a large baking sheet. Season the chicken thighs on both sides with paprika, oregano, salt, and pepper, then place them skin-side up on the same baking sheet, ensuring space between pieces for even cooking.

Place the baking sheet in the preheated oven at 220°C. Roast for 30-35 minutes, checking halfway to rotate the tray for even browning. The chicken is done when the internal temperature reaches 74°C near the bone, and the skin is golden and crispy. The eggplant should be soft and golden at the edges.

While the chicken and eggplant finish roasting, place the mixed greens in a large bowl. Drizzle with olive oil and balsamic vinegar, then toss gently to coat evenly. Ensure the dressing is light to avoid wilting the greens.

Remove the baking sheet from the oven after 30-35 minutes. Confirm the chicken’s internal temperature is at least 74°C using a meat thermometer. Let the chicken rest for 5 minutes on the tray to retain juices before serving. Ensure the eggplant is tender and caramelized at the edges.