Oven-baked chicken with eggplant, zucchini, and tomatoes

Oven-roasted chicken with eggplant, zucchini, and tomatoes - a Mediterranean summer recipe

When thinking of dishes that exude Mediterranean flavors, oven-roasted chicken with vegetables becomes an irresistible choice. This recipe is not only easy to prepare but also brings an explosion of tastes and colors to the table, perfect for hot summer days. Moreover, it is a healthy main dish, rich in nutrients and full of flavor.

Preparation time: 15 minutes
Baking time: 40 minutes
Total: 55 minutes
Servings: 4

Ingredients:
- 4 large skinless chicken breasts
- 2 medium eggplants, diced
- 2 zucchinis, diced
- 2 small green onions, sliced
- 2 small garlic cloves, minced
- 4-5 ripe plum tomatoes, peeled, seeded, and diced (or 1 can of diced tomatoes)
- 1 glass (330 ml) of dry white wine
- Olive oil
- Fresh thyme
- Fresh rosemary
- Sea salt and pepper, to taste
- A little fresh parsley, for garnish

Recipe history:
Oven-roasted chicken with vegetables was inspired by culinary traditions that combine proteins with the bounty of seasonal vegetables. This dish has gained popularity due to its versatility, as it can be adapted based on available ingredients. It is a recipe that blends the simple flavors of nature with cooking techniques that preserve the juices and taste of the meat.

Step by Step:

1. Preparing the vegetables: Start by sprinkling salt over the diced eggplant pieces. This simple trick helps to remove the bitter juice from the eggplant. Let them sit in a colander for 30 minutes. Then, rinse them under cold water and dry with a paper towel. This step is essential to ensure that the eggplant does not compromise your dish.

2. Preheating the oven: Preheat the oven to 190 degrees Celsius. It is important to have the oven well-heated to achieve a nice crust on the chicken.

3. Preparing the chicken: Heat a large heavy-bottomed skillet over medium heat. Add 4 tablespoons of olive oil. Season the chicken breast with salt and pepper on all sides. Start browning the meat skin-side down for 4 minutes. Then, turn the chicken and fry it on the other side as well. Once the chicken has taken on a golden color, transfer it to a platter. If you prefer, you can also use chicken thighs for a richer taste.

4. Sautéing the vegetables: In the same skillet, add a little more olive oil if necessary, then add the onion, garlic, eggplant, rosemary, and thyme. Sauté everything for 7 minutes, stirring occasionally, until the onion becomes translucent and the eggplant softens. Season with salt and pepper for extra flavor.

5. Adding the zucchini: Now it's time to add the diced zucchini and pour in the white wine. Let the mixture simmer over low heat until the wine reduces by half. This step will intensify the flavors and add a pleasant acidity to the dish.

6. Preparing for the oven: While the vegetables are cooking, grease a baking dish with olive oil and get ready to assemble everything. Mix the tomatoes with the sautéed vegetables and place the mixture in the baking dish. Arrange the browned chicken pieces on top, drizzling everything with a little olive oil.

7. Baking: Place the dish in the oven and bake for 20 minutes or until the chicken is thoroughly cooked. The thickness of the meat will influence the cooking time, so be sure to check that the chicken is fully cooked.

8. Finishing: Once the dish is ready, sprinkle a little fresh parsley on top for a fresh and aromatic look. Let the dish rest for 5 minutes to allow the juices to redistribute.

9. Serving: Serve the chicken warm on plates, alongside a slice of crusty bread. This will be perfect for soaking up the delicious sauce made from the vegetables and chicken juices.

Helpful tips:
- You can also add other seasonal vegetables, such as peppers or carrots, to vary the texture and flavor.
- If you want a spicier dish, you can add chili flakes during the sautéing of the vegetables.
- For a fresh touch, serve the dish with a simple green salad drizzled with a light vinaigrette.

Nutritional benefits:
This recipe is rich in protein due to the chicken, while the vegetables provide a significant amount of fiber, vitamins, and minerals. Olive oil is an excellent source of healthy fats, contributing to cardiovascular health.

Frequently asked questions:
1. Can I use turkey instead of chicken?
Yes, turkey meat is a healthy alternative and will cook similarly.

2. What white wine should I use?
Choose a dry white wine, such as Sauvignon Blanc or Chardonnay. Avoid sweet wines, as they will alter the flavor of the dish.

3. How can I store leftovers?
The dish keeps well in the fridge for 2-3 days. You can reheat it in the oven or microwave.

Pairing with other dishes:
This oven-roasted chicken pairs wonderfully with rice pilaf, roasted potatoes, or a Mediterranean salad. For a complete meal, you can prepare a vegetable tart or a fresh dessert, such as a fruit salad.

I invite you to try this simple and delicious recipe. Each bite will bring joy and flavor, turning an ordinary meal into a memorable culinary experience. Enjoy!