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lunchomnivoreMediterranean-inspired
Chicken Thighs with Roasted Eggplant and Mixed Green Salad
35 min 4 servings
A hearty and nutritious lunch featuring tender, spiced chicken thighs roasted alongside smoky eggplant, paired with a fresh mixed green salad for a balanced meal.
Ingredients
- 1 whole medium eggplant
- 4 pieces chicken thighs (skin-on, bone-in)
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried oregano
- to taste salt
- to taste black pepper
- 8 cups mixed salad greens
- 1 tbsp balsamic vinegar
Instructions
- 1Preheat 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.
- 2Place 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.
- 3While 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.
- 4Remove 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.
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