Ingredients

The following ingredients have 6 Servings
  • 1 eggplant (cut into 1-inch chunks)
  • 1 zucchini (cut into 1-inch chunks)
  • 1 red onion (thinly sliced)
  • 2 red (yellow, or orange bell pepper, thinly sliced)
  • 1 cup grape tomatoes (halved)
  • 2 Tablespoons olive oil
  • 6 bone-in chicken thighs
  • 1 Tablespoon fresh thyme
  • ¼ cup kalamata olives
  • ¼ cup crumbled feta

Instruction

  • Heat your oven to 400ºF. 
  • Combine the eggplant, zucchini, onion, pepper, and tomatoes on a sheet pan. Drizzle with olive oil; stir to coat.
  • Arrange the chicken thighs skin-side up on top of the vegetables. Season generously with salt and pepper. Scatter the thyme over everything. 
  • Roast on the top rack of your oven for 30-40 minutes, until the chicken reaches an internal temperature of 165 degrees and the skin is crisp. 
  • Remove from the oven and let rest for 5 minutes. Stir in the olives and feta.