Roasted Chicken Thighs with Tomato and Eggplant

This dish is a crowd-pleaser and great for a dinner party. Freeze the leftovers and have the perfect meal at the ready on weeknights when time is of the essence.

I always peruse the fridge for vegetables and foods that should be used up, honoring my pledge this year of reducing our food waste. So, eggplant and tomatoes were plenty and needed to be used. That’s how this delicious recipe came about.

Of course, I amped it up with Healthy On You® Let the Good Thymes Roll spice blend. Give this recipe a try and add in any root vegetables to the mix. You can’t go wrong.


Makes 6 servings

  • 10

    skin-on, bone-in chicken thighs

  • 2

    tbsp olive oil

  • 4

    cloves garlic, crushed

  • ½

    large onion, sliced thin

  • 1
  • 2

    plum tomatoes, quartered

  • ½

    Italian eggplant, dices into 1 inch pieces

  • 1

    cup sliced crimini or baby bella mushrooms

  • 1

    cup or more, chicken broth

  • chopped parsley for garnish

  • Sea salt and fresh ground pepper


  1. Rub the chicken thighs with a tbsp olive oil and season with sea salt and pepper and sear in a skillet, skin side down first. Flip after 5 minutes and remove from heat. Do this in batches if needed.⁠

  2. While the chicken is searing, add the onion, garlic, mushrooms, tomatoes, and eggplant to a glass baking dish.  Lightly coat with the remaining olive oil, sprinkle with at tsp sea salt and a tbsp of the Let the Good Thymes Roll Italian Spice Blend. Toss and bake for 15 minutes at 375 F.⁠

  3. Remove from oven and nestle the seared chicken breast between the roasted vegetables. Add one cup of chicken broth, cover and return to the oven for 30 minutes.⁠

  4. Remove the cover and return to the oven for another 10 minutes. Enjoy!⁠

Samantha Binkley