Meat cooked with vegetables is often called roast, by analogy with the old game dish. Such dishes are good because you do not need to separately take care of the meat part and separately - about the side dish: everything is prepared in the complex, and the vegetables enrich the taste of meat and vice versa.
Eggplant will look very interesting in the roast. This is a special representative of vegetables with a unique spicy taste and with a soft, smooth flesh, similar to the pulp of mushrooms.
The chicken in the foil will cook quickly and the pieces of vegetables will remain whole and beautiful.
By the way, there is no additional fat in the recipe, so the dish is light and moderately high in calories.
- chicken thigh without bone - 500 g;
- potatoes - 2 pcs .;
- medium eggplants - 2 pcs .;
- onion - 1 pc .;
- paprika seasoning - 1 tbsp. l .;
- freshly ground pepper;
- Bulgarian pepper - 2 pcs .;
1. We start the cooking process with the selection and preparation of chicken thighs. Try to remove the bone without damaging the meat structure. Clean and wash the potatoes. We cut the eggplant tails, the bay at the time of salt water. Bulgarian pepper rid of seeds and rinsed. We clean the onions from the husk.
2. We lay out a piece of foil on the prepared baking sheet, spreading the meat over the entire surface. Sprinkle it with fragrant spices and salt, giving time to pick up all the flavors.
3. Pepper cut into long strips, eggplants, in turn, in large circles. Distribute on top of a layer of meat.
4. Bring to taste with seasoning. Thoroughly cover with foil and send to an oven preheated to 170 degrees for an hour.
5. Serve by decorating the dish.