Transport your taste buds to the sun-kissed shores of the Mediterranean with this vibrant and flavorful baked chicken and pasta dish. Tender chicken thighs mingle with roasted vegetables and a luscious tomato-basil sauce, creating a symphony of flavors that's both comforting and invigorating.

Follow The Directions

01

Step

Preheat oven to 375 degrees F (190 degrees C).

02

Step

Sprinkle all sides of eggplant with salt; let rest to release moisture, about 30 minutes. Rinse off the salt. Make deep, crisscross cuts through the eggplant flesh, leaving the skin intact.

03

Step

Place eggplant and zucchini on a baking sheet; drizzle with 2 tablespoons olive oil.

04

Step

Place chicken thighs in a baking dish. Combine 1 1/2 tablespoons olive oil and balsamic vinegar in a bowl and drizzle over chicken. Cover with aluminum foil.

05

Step

Bake vegetables and chicken in the preheated oven until zucchini is tender, about 12 minutes. Remove the zucchini; continue baking until eggplant is soft and and chicken juices run clear, 13 to 17 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

06

Step

Heat the remaining olive oil in a saucepan over medium heat. Cook onions and garlic until onions are translucent, about 5 minutes. Add tomato sauce, basil, and pepper. Bring sauce to a boil. Cover; let simmer until flavors meld, about 30 minutes.

07

Step

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Pour sauce over the spaghetti. Place the chicken, eggplant, and zucchini on top.

For an extra layer of flavor, marinate the chicken thighs in the balsamic-olive oil mixture for at least 30 minutes before baking.
Feel free to add other Mediterranean vegetables, such as bell peppers or artichoke hearts, to the roasting pan.
A sprinkle of crumbled feta cheese or a dollop of goat cheese adds a delightful tang to the finished dish.