Chicken Thighs with Roasted Eggplant and Mixed Green Salad

• 1 whole medium eggplant⇄
• 4 pieces chicken thighs (skin-on, bone-in)⇄
• 1 tbsp olive oil⇄
• 1 tsp paprika⇄
• 1 tsp dried oregano⇄
• salt⇄
• black pepper⇄

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.

💡 Use parchment paper on the baking sheet to prevent sticking and make cleanup easier.

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.

💡 If the eggplant cooks faster, remove it early and keep warm while the chicken finishes.

• 8 cups mixed salad greens⇄
• 1 tbsp olive oil⇄
• 1 tbsp balsamic vinegar⇄

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.

💡 Wait until just before serving to dress the salad to keep the greens crisp.

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.

💡 Resting the chicken ensures it stays moist and flavorful when cut.