What you need:
- 5-6 chicken thighs (bone in) or use whatever you'd like
- 2 zucchini
- 1-2 medium sweet potato
- 1-2 eggplant
- extra virgin olive oil
- salt and pepper to taste
- seasoning of your choice
Method:
- preheat oven to 410
- start by chopping your vegetables in uniform sizing so they cook at the same rate
- add evoo, salt, the seasoning you like, toss and ensure all your veggies are coated - add to a parchment lined baking sheet
- season chicken thighs with seasoning of your choice - for this recipe I used a maple bbq rub and coated the chicken thighs with skin on
- add seasoned thighs to baking sheet
- add 1/3 cup water to baking sheet
- add to oven and cook for 30-40 mins (cooking times will vary) turn oven off and leave for an additional 15-20 mins - this is where the magic happens. The residual heat of the oven will finish cooking the protein while keeping it moist