Oven-baked chicken thighs on a bed of eggplant and tomatoes

Oven-baked chicken thighs on a bed of eggplant and tomatoes – A healthy and delicious recipe

Preparation time: 15 minutes
Baking time: 75 minutes
Total time: 90 minutes
Number of servings: 4

There are times when we crave comfort food, but we also want to stay healthy. This oven-baked chicken thigh recipe on a bed of eggplant and tomatoes is perfect for those days. It is simple, full of flavors, and, moreover, healthy.

A short story about the recipe

Oven-baked chicken recipes are appreciated worldwide for their versatility. Chicken thighs are part of the culinary tradition of many cultures and are often associated with family meals or special occasions. This recipe combines juicy chicken with fresh vegetables, offering not only a perfect taste but also an explosion of colors on the plate.

Ingredients

- 4 chicken thighs (preferably skin-on for a richer flavor)
- Salt, to taste
- Pepper, to taste
- 250 g cherry tomatoes
- 2-3 well-ripened tomatoes (choose firm and meaty ones)
- 2 small eggplants
- 4-5 garlic cloves
- 1 teaspoon ground thyme
- 2-3 tablespoons olive oil

Ingredient details

- Chicken thighs: The skin contains fat that will melt during cooking, providing juiciness. If you prefer a lighter dish, you can use boneless thighs.
- Tomatoes: Cherry tomatoes are sweet and juicy, while ripe tomatoes add a touch of acidity. Ensure they are well-ripened to maximize flavor.
- Eggplants: These vegetables are rich in antioxidants and are excellent for health. Choose smaller eggplants, which tend to be less bitter.
- Garlic: Not only does it enhance flavor, but it also brings nutritional benefits, having anti-inflammatory properties.

Step-by-step instructions

1. Preheat the oven: Start by preheating the oven to 180 degrees Celsius. This step is essential for achieving even baking.

2. Prepare the chicken thighs: Clean the chicken thighs of any impurities. Season them with salt and pepper, ensuring they are well-seasoned.

3. Cut the vegetables: Cut the eggplants into medium-sized cubes. Halve the cherry tomatoes and dice the large tomatoes. Slice the garlic thinly.

4. Mix the vegetables: In a large bowl, combine the eggplants, cherry tomatoes, large tomatoes, and garlic. Add salt, pepper, ground thyme, and 2-3 tablespoons of olive oil. Mix well to ensure the vegetables are evenly coated with spices and oil.

5. Arrange in the baking dish: Take a baking dish and spread the vegetable mixture in an even layer. This will form a delicious bed for the chicken thighs.

6. Add the chicken thighs: Place the chicken thighs on top of the vegetables, skin side up. The skin will become crispy during baking, providing a pleasant contrast to the soft vegetables.

7. Bake: Place the dish in the preheated oven and let it bake for about 1 hour and 15 minutes. Check occasionally to ensure the chicken is well-cooked (the internal temperature should reach 75 degrees Celsius).

8. Serve: Once the thighs are browned and the vegetables are tender, remove the dish from the oven. Serve the dish warm, possibly with a fresh green salad or a serving of basmati rice to complete the meal.

Practical tips

- Vegetarian option: You can replace the chicken thighs with marinated tofu or tempeh for a vegetarian option. Make sure the tofu is well-drained and cut into cubes.
- Besides eggplant and tomatoes: You can also add other vegetables, such as zucchini or bell peppers, to diversify the recipe.
- Spices: Experiment with other herbs, such as rosemary or oregano, to customize the flavor.
- Storing leftovers: If you have leftovers, they can be stored in the refrigerator for 2-3 days and reheated in the oven or skillet.

Nutritional benefits

This recipe is rich in protein due to the chicken thighs, while the vegetables provide a significant amount of vitamins and minerals. Eggplants are excellent sources of fiber, and tomatoes are rich in lycopene, an important antioxidant.

Frequently asked questions

1. Can I use boneless chicken thighs? Yes, boneless thighs will cook faster, but make sure not to dry them out.
2. What side dish pairs best? Rice or a summer salad are excellent choices to accompany this dish.
3. Can I use other types of meat? Certainly! This recipe also works well with chicken breast or even pork.
4. How can I tell when the chicken is cooked? Use a meat thermometer to check the internal temperature. If you don’t have one, ensure that the juices from the meat run clear, with no traces of blood.

Conclusion

Oven-baked chicken thighs on a bed of eggplant and tomatoes is a recipe that combines health and flavor. It is easy to prepare and perfect for a family dinner or to impress guests. Remember that every meal prepared with love is an opportunity to create unforgettable memories. So, put on your apron and enjoy cooking! Bon appétit!