Mediterranean Chicken and White Bean Bake

This Mediterranean Chicken and White Bean Bake is a delightful combination of tender chicken, hearty white beans, and a medley of roasted eggplant and summer squash, all brought together with rich tomato paste. The dish is seasoned with aromatic herbs, offering a comforting yet vibrant meal that meets dietary needs without sacrificing flavor.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 cup white beans, canned and drained
• 1 medium eggplant, diced
• 1 medium summer squash, diced
• 1 can (6 oz) tomato paste
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the diced eggplant and summer squash with olive oil, salt, pepper, and half of the oregano and thyme. Spread them on a baking sheet and roast in the oven for about 20 minutes until tender.
3. While the vegetables are roasting, heat a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, and the remaining oregano and thyme.
4. Add the chicken thighs to the skillet, skin-side down, and sear for about 5-7 minutes until the skin is golden brown. Flip and cook for another 5 minutes. Remove from heat.
5. In a large baking dish, combine the roasted vegetables, white beans, minced garlic, red pepper flakes, and tomato paste. Mix well to combine.
6. Nestle the seared chicken thighs on top of the vegetable and bean mixture.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes until the chicken is cooked through and the skin is crispy.
8. Garnish with fresh basil before serving.