Ingredients:

  • 4 boneless, skinless chicken thighs (about 1.5 lbs / 680g)
  • 2 tablespoons olive oil (30ml)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano (1g)
  • 1 teaspoon dried thyme (1g)
  • Salt and pepper to taste
  • 1 large eggplant (about 1 lb / 450g), cut into 1-inch cubes
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon smoked paprika (2g)
  • 1 teaspoon ground cumin (2g)
  • Salt to taste
  • Fresh parsley or basil, chopped
  • Lemon wedges, for serving

Instructions:

  1. In a bowl, whisk together olive oil, minced garlic, oregano, thyme, salt, and pepper. Add chicken and coat well; let marinate for at least 30 minutes.
  2. Preheat the oven to 400°F (200°C).
  3. In a separate bowl, toss eggplant cubes with olive oil, smoked paprika, cumin, and salt.
  4. Arrange marinated chicken on one side of a baking sheet and seasoned eggplant on the other. Roast for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the eggplant is caramelized.
  5. Remove from oven, sprinkle with fresh herbs, and serve with lemon wedges.