Roasted Chicken with Aubergine

Instructions

1. 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. 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. 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. 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. 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. 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. 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.