Roasted Chicken with Aubergine
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour and feels so much fancier than the effort requires. Roasted chicken with aubergine is naturally healthy too, since aubergine is packed with fiber and antioxidants that support heart health. What I love most is how simple it is: you just toss everything on a sheet pan with garlic, fresh herbs, and a good drizzle of olive oil, then let the oven do the work. The chicken stays juicy while the aubergine becomes gorgeously caramelized, and the cherry tomatoes burst into a lovely sauce. It's the kind of dish that makes your kitchen smell amazing and leaves you with minimal cleanup.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each)
- 2 mediumaubergine(cut into 1-inch cubes)
- 5 tablespoonsolive oil
- 6garlic cloves(minced)
- 2 teaspoonsfresh thyme(dried or 1 tablespoon fresh)
- 1 teaspoonfresh rosemary(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonslemon juice
- 237 mlcherry tomatoes(halved)
- 1 mediumred onion(sliced into wedges)
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Pat chicken breasts dry with paper towels and season both sides generously with salt, pepper, and half of the thyme and rosemary.
Tip: Drying the chicken helps it brown better and cook more evenly.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side until golden brown, then transfer to a plate.
Tip: Don't move the chicken while searing; let it develop a nice crust for better flavor.
- 3
In the same skillet, add the remaining 3 tablespoons olive oil. Add aubergine cubes and red onion wedges, stirring occasionally for 5-6 minutes until the aubergine begins to soften and brown.
Tip: Cooking the vegetables in batches or using a larger pan prevents steaming and ensures better caramelization.
- 4
Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the remaining thyme and rosemary, then add cherry tomatoes.
Tip: Watch the garlic carefully to avoid burning, which would make it taste bitter.
- 5
Nestle the seared chicken breasts back into the skillet among the vegetables. Drizzle with lemon juice and season everything with an additional pinch of salt and pepper.
Tip: Arranging ingredients in a single layer ensures even cooking in the oven.
- 6
Transfer the entire skillet to the preheated oven and roast for 18-22 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the aubergine is very tender.
Tip: Use a meat thermometer inserted into the thickest part of the chicken to check for doneness without cutting into it.
- 7
Remove from oven and let rest for 5 minutes before serving. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Tip: Resting the chicken allows the juices to redistribute, keeping the meat moist and tender.
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