【Almost hands-off】Summer Veggie Chicken Roast / Summer Veggie Chicken Roast

【Almost hands-off】Summer Veggie Chicken Roast / Summer Veggie Chicken Roast

Oven-baked chicken thighs and summer vegetables packed with umami.
The broth from the ingredients collects at the bottom, so please dip some bread into it and enjoy!👨‍🍳

■Ingredients: 2 servings
◯Chicken thigh 1 piece (300g)
◯Salt 3g
◯Coarsely ground black pepper
[A]Eggplant 1/2–1 piece (60g)
[A]Zucchini 1/2 piece (100g)
[A]Onion 1/2 piece
[A]Pumpkin 100g
[A]Garlic 1 clove
[A]Salt 2 pinches
[A]Cherry tomatoes 4 pieces
[A]Rosemary 2–3 sprigs
[A]Thyme to taste
◯Olive oil

■Instructions
［Prep］Chicken・pumpkin・eggplant are bite-sized. Peel the zucchini in stripes and slice into 1cm thick rounds. Cut the onion into wedges, halve the garlic lengthwise.
①Season both sides of the chicken with salt and black pepper.
②Arrange the chicken and [A] in an ovenproof dish and drizzle with olive oil.
③Bake in a preheated oven (464℉) for 25–30 minutes until the skin is crispy.