Roast chicken with aubergine
14 May 2023
by Dinna
Prep Time
10 minutes
Cook Time
90 minutes
Total Time
1 hour, 40 minutes
Background
This roast chicken with aubergine and courgette is a super easy, tasty family meal for a Sunday lunch or roast dinner. It’s a one tray dish so you don’t have to make any side dishes - but I always put a bowl of salad on the dining table or some relish, salsa or spiced sauce.
Ingredients
- Ingredients
- 1 medium chicken
- 2 aubergines
- 2 red onions
- Approx.15 new potatoes, cut in half
- 3 cloves of garlic
- 1 lemon
- 1 Tbsp olive oil
- 1 cup cherry tomatoes
- 1 medium courgette
- 1 tsp marjoram or oregano
- 1 chilli pepper
- 1 bay leaf
- For the rub:
- 2 Tbsp soft butter or margarine
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp ground pepper
- ½ tsp ground coriander
- 1 tsp grated lemon zest
- ½ tsp paprika
- 1 tsp dried marjoram or oregano
Instructions
- Preheat the oven to 190°C.
- Cut the onion into wedges, the aubergine into 3 slices (horizontally).
- Line a large roasting dish with the aubergine and onion wedges. Season with salt and pepper, scatter some oregano on top and brush them with olive oil.
- Mix the rub, then massage the chicken with this under the skin over the breast and the thighs, then all over the skin.
- Cut the lemon in half. Put one half in the cavity together with one garlic clove, a bay leaf and the chilli pepper (cut in half for a more fiery version).
- Cut the other half into 1cm thick rings and put these on top of the vegetables in the middle of the roasting dish.
- Put the chicken on top of the lemon rings, then put the dish in the middle of the oven, and roast for 15 minutes.
- Meanwhile, mince the garlic and cut the courgette into chunks.
- Take the dish out of the oven, turn over the chicken and roast for another 15 minutes.
- Take the dish out again, turn over the chicken again, so breast-side should facing upwards. Scatter the tomatoes around it together with the courgette. Crumble any leftover spiced butter together with the minced garlic .
- Cover the dish with foil, turn down the temperature to 170°C and gently roast for about 1hour, depending on the weight of the chicken (follow the cooking instructions on the packaging)
- After an hour, test the chicken alongside the thighs - poke them with a knife, if pink liquid comes out, it needs more cooking. If it’s clear, then it’s ready.
- Rest the chicken for 10 minutes, covered, before serving.
- Carve the chicken and serve with the vegetables and freshly chopped parsley.
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Categories
- Meal Type: - Dinner - Lunch - Main - Roast
- Cuisines: - Middle Eastern
- Occasions: - Anniversaries - Dinner Party - Mothers Day - Sunday Lunch
- Ingredients: - Chicken & Turkey
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Nut Free - Sugar Free
- Skill Levels: - Moderate
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