Ingredients:

For the Chicken Marinade:

• Extra virgin olive oil: 5 tbsp
• Oregano: 1 tsp
• Paprika: 1 tsp
• Dried garlic: 1 tsp
• Black pepper: 1.5 tsp
• Salt: 3 tsp
• Lemon juice: 1 tbsp
• Chicken thighs: 7 pcs

For the Vegetables:

• Eggplant: 1, sliced
• Onion: 1, sliced into half rings
• Red bell pepper: 1, chopped
• Green bell pepper: 1, chopped
• Zucchini: 1, sliced
• Tomatoes: 2, chopped
• Italian herbs: 1 tsp
• Garlic: 2 cloves, finely chopped
• Spinach: A handful

For the Creamy Sauce:

• Butter: 65 g (2.3 oz)
• Flour: 1 tbsp
• Chicken broth: 1 cup
• Cream: 100 ml (3.5 fl oz)
• Dijon mustard: 1 tsp

Instructions:

Step 1: Marinate the Chicken Thighs

1. Prepare the Marinade: In a small bowl, combine olive oil, oregano, paprika, dried garlic, black pepper, salt, and lemon juice.
2. Coat the Chicken: Place the chicken thighs in a large mixing bowl, pour the marinade over them, and coat thoroughly. Cover and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a deeper flavor.

Step 2: Prepare the Vegetables

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Arrange the Vegetables: On a large baking tray or casserole dish, spread the sliced eggplant, onion, bell peppers, zucchini, and tomatoes in a single layer.
3. Season the Vegetables: Sprinkle the Italian herbs and chopped garlic over the vegetables, then drizzle with 2 tablespoons of olive oil. Toss gently to ensure even seasoning.

Step 3: Roast the Chicken and Vegetables

1. Add the Chicken: Place the marinated chicken thighs on top of the vegetables on the baking tray or casserole dish.
2. Roast in the Oven: Transfer to the preheated oven and roast for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender. If needed, turn the chicken halfway through for even browning.
3. Add Spinach: In the last 5 minutes of cooking, sprinkle a handful of spinach over the dish. This will allow it to wilt slightly without becoming too soft.

Step 4: Make the Creamy Sauce

1. Melt the Butter: In a saucepan over medium heat, melt the butter.
2. Add the Flour: Sprinkle in the flour and whisk continuously for 1-2 minutes until the mixture is smooth and golden brown.
3. Add Chicken Broth: Gradually pour in the chicken broth while stirring, allowing the sauce to thicken.
4. Add Cream and Mustard: Once the sauce has thickened, lower the heat and add the cream and Dijon mustard. Stir until fully incorporated, then season with salt and pepper to taste. Remove from heat.

Step 5: Serve

1. Plate the Dish: Arrange the roasted chicken thighs and vegetables on a serving plate.
2. Drizzle the Sauce: Pour the creamy sauce over the chicken and vegetables, or serve it on the side for dipping.
3. Garnish and Enjoy: Garnish with additional herbs like parsley or thyme, if desired, and serve hot.

Nutrition Facts (per serving):

(Approximately based on 6 servings)

• Calories: 420 kcal
• Protein: 26 g
• Fat: 28 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 850 mg

Note: Nutritional values may vary depending on the specific brands and quantities of ingredients used.

Tips for Making the Best Herb-Roasted Chicken Thighs with Creamy Vegetables:

• Use Bone-In Chicken Thighs: Bone-in, skin-on thighs add more flavor and help retain moisture. If you prefer boneless thighs, reduce cooking time slightly.
• Adjust Seasoning: Taste and adjust the seasoning of both the marinade and sauce according to your preference.
• Add Fresh Herbs for Garnish: A sprinkle of fresh herbs like basil, parsley, or thyme before serving adds a lovely, aromatic finish to the dish.
• Customize Vegetables: Add or substitute other vegetables such as carrots, mushrooms, or cherry tomatoes based on your taste.
• Let the Sauce Simmer: Allow the creamy sauce to simmer over low heat for a few minutes to develop its full flavor and thickness. If the sauce becomes too thick, add a splash of chicken broth.

Storage Tips:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze this dish for up to 1 month. For best results, freeze the chicken and vegetables separately from the sauce to prevent texture changes.
• Reheating: To reheat, place the chicken and vegetables in a baking dish, cover with foil, and warm in a 350°F (175°C) oven until heated through. Reheat the sauce separately in a saucepan over low heat, stirring occasionally.

Frequently Asked Questions (FAQs):

Q: Can I use chicken breasts instead of thighs?
A: Yes, you can use chicken breasts, but keep in mind they cook faster than thighs. Adjust the cooking time accordingly to avoid dryness.

Q: How can I make this dish dairy-free?
A: Substitute the butter with olive oil and use coconut cream or a plant-based cream alternative for the sauce.

Q: Can I marinate the chicken overnight?
A: Absolutely! Marinating the chicken overnight will enhance the flavors even more.

Q: What can I serve with this dish?
A: This dish pairs well with crusty bread, mashed potatoes, or a side of rice to absorb the creamy sauce. A simple green salad also makes a nice, light accompaniment.

Q: Can I skip the cream sauce?
A: If you prefer a lighter version, you can skip the cream sauce and serve the roasted chicken and vegetables with a squeeze of fresh lemon juice instead.

Conclusion:

Herb-roasted chicken thighs with creamy vegetables offer a delicious and satisfying meal that combines the flavors of marinated chicken, tender roasted vegetables, and a rich sauce. The dish is easy to prepare and adaptable, making it a fantastic choice for weeknight dinners or a special gathering. Each bite provides a blend of comforting and vibrant flavors that everyone at the table will enjoy. Whether you’re cooking for family or friends, this recipe is a delightful way to serve up a wholesome, flavorful meal that’s sure to be a hit.