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Issue 593: Roasted Chicken With Eggplant and Mushrooms

Miriam Pascal

The veggie combo here is so hearty and filling, you'll never miss the carbs

Wednesday, May 23, 2018

 Mishpacha-Recipe

Recipes, styling, and photography by Miriam Pascal

There’s something incredibly satisfying about the combination of veggies here. Portobello mushrooms and eggplant are both meaty, hearty vegetables, so when you add them to the chicken, you get a filling meal that won’t let you miss the carbs!

Ingredients

Serves 4–6

  • 4–6 pieces chicken, bone-in
  • ¼ cup olive oil
  • ⅓ cup finely chopped parsley
  • 2 Tbsp spicy brown or Dijon mustard
  • 3 garlic cloves, minced
  • 1 Tbsp red wine vinegar
  • 1 tsp kosher salt
  • ¼ tsp pepper
  • 4 portobello mushrooms, sliced
  • 1 large eggplant, cut in half-moon slices


Preparation

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a small bowl, whisk together oil, parsley, mustard, garlic, vinegar, salt, and pepper. Set aside.

Place mushrooms and eggplant on prepared baking sheet, and toss with two-thirds of the reserved sauce.

Place chicken pieces over the veggies and pour the remaining sauce over them. Spread the sauce over the entire surface of the chicken.

Bake for 60 minutes, until the tops are golden brown and the veggies are cooked through.

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