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Mediterranean Baked Chicken with Pasta
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Prep Time:
25 minutes
Cook Time:
82 minutes
Total Time:
137 minutes
Elevate dinner with flavorful Mediterranean pasta featuring baked chicken, eggplant, zucchini, and basil sauce.
Ingredients:
  • 1 eggplant, halved lengthwise
  • 1 teaspoon salt, or as needed
  • 3 small zucchini, sliced
  • 0.25 cup olive oil, or to taste, divided
  • 4 bone-in chicken thighs
  • 2 tablespoons balsamic vinegar
  • 0.5 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 (12 ounce) can tomato sauce
  • 1.5 tablespoons chopped fresh basil, or to taste
  • ground black pepper
  • 0.5 (16 ounce) package whole-wheat spaghetti
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Season the eggplant generously with salt to draw out excess moisture for about 30 minutes. Rinse off the salt and carefully make deep crisscross cuts through the flesh while keeping the skin intact.
  • Spread out the eggplant and zucchini on a baking sheet and generously drizzle with 2 tablespoons of flavorful olive oil.
  • Arrange chicken thighs snugly in a baking dish. Whisk together 1 1/2 tablespoons of olive oil and balsamic vinegar, then pour the mixture over the chicken. Cover the dish with aluminum foil.
  • Roast the mix of vegetables and chicken in the preheated oven until zucchini is tender, about 12 minutes. Take out the zucchini and bake until eggplant is soft and chicken juices run clear, another 13 to 17 minutes. Use a thermometer to ensure chicken reaches 165 degrees F (74 degrees C).
  • In a saucepan, heat the rest of the olive oil over medium heat. Sauté onions and garlic until onions are translucent for about 5 minutes. Stir in tomato sauce, basil, and pepper. Bring to a boil, then cover and simmer to blend flavors for about 30 minutes.
  • 1. Boil salted water and cook spaghetti until al dente, around 12 minutes. Drain and top with sauce, chicken, eggplant, and zucchini.

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