Paprika Chicken, Eggplant and Tomato Bake

Name: Paprika Chicken, Eggplant and Tomato Bake
Prep time: 15 min
Total time: 75 min
Yield: 4 Servings
Ingredients: 4 large chicken thighs, skin on, bone-in; 2 large eggplant; 8 ounces cherry tomatoes; 2 shallots, roughly chopped (I added this); 1 teaspoon smoked paprika; 2 teaspoons sea salt; 1 teaspoon black pepper; u00bd cup water; 2 tablespoons olive oil

By Leslie Blythe Chicken, Eggplant Roasting

February 24, 2023

This Paprika Chicken, Eggplant and Tomato Bake is a recipe from Australia. I know it looks burnt, but it's just crispy and really delicious. This is so fast and easy to throw on a sheet pan. I just happened to have some leftover chicken thighs and a random eggplant. I cut this recipe in half for the two of us.

Prep: 15 mins
Cook: 1 hrs
Yields: 4 Servings

Ingredients

4 large chicken thighs, skin on, bone-in

2 large eggplant

8 ounces cherry tomatoes

2 shallots, roughly chopped (I added this)

1 teaspoon smoked paprika

2 teaspoons sea salt

1 teaspoon black pepper

½ cup water

2 tablespoons olive oil

Directions

1Preheat your oven to 425° F. Select a medium-sized roasting tray.

2Lay the chicken thighs evenly on the roasting tray. Wash and cut the eggplant into large chunks and lay these evenly between the chicken pieces. Scatter the cherry tomatoes in the gaps.

3Douse the chicken and vegetables in olive oil. Sprinkle paprika over the chicken skin, then sprinkle the salt and pepper over the chicken and vegetables.

4Carefully pour the water into the tray, not touching too many seasoned vegetables or chicken.

5Bake for 1 hour or until the chicken is cooked through and the skin is crisp.

Recipe adapted from, Good Food Australia, by Kristy Komadina.

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