1PotMeal · 2017 · Autumn · Chicken · chicken · Good Food · One Pot Meals · Summer

Gluten-free Oven Roasted Chicken & Brinjal (Eggplant) – with a bit of a bite

Are you also enjoying the last of the delicious plump summer vegetables?  Soon the autumn crops will be in abundance, and summer will be but a memory as we head into winter.

If you have also experienced an extremely hot summer, perhaps you too are looking forward to enjoying the cooler days and getting back into the kitchen to bake and cook again.

Brinjals (eggplants) are wonderful all on their own – and also pair so nicely with  meat dishes. For this particular recipe, I have added chicken. Feel free to make this completely vegetarian.

 

Roasted Chicken & Brinjal (Eggplant) 

– with a bit of a bite

 

Servings: 2 – 4

By: gfchopstix

Prep time: 20 minutes

Cooking time: 45 minutes – 1 hour

 

Ingredients:

  • 4 – 6 Chicken pieces (with skin on)
  • 1 whole bulb of garlic, rinsed
  • 1 – 2 fresh green chilies, seeds removed
  • 1 large round brinjal (eggplant)
  • 4 – 6 potatoes, peeled and sliced (check in instructions as to how to cut)
  • sea salt for seasoning
  • 1/4 cup of olive oil
  • A sprinkling of your favourite spices and herbs

I used the biggest oven baking tray that I have, and lined it with tin foil (aluminum foil)

Arrange the vegetables on the baking tray. Next, add the chicken pieces

 

 

 

 

 

 

 

 

 

 

Instructions:

  1. Preheat an oven to 200C
  2. Wash and peel the potatoes, then cut them, by slicing into thin wedges but still joined at the bottom – like Hasselback potatoes
  3. Wash, and remove the seeds from the chili; cut into quarters lengthwise
  4. Wash and cut the round brinjal (eggplant) into wedges
  5. Rinse the chicken pieces if needed
  6. Place the vegetables in the pan along with the chicken pieces
  7. Season and then drizzle with olive oil
  8. Roast, uncovered in the oven for 45-60 minutes until cooked
  9. Carefully remove from the oven and serve

 

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