Roasted Chicken with Smoky Eggplant Cream, Crispy Chickpeas, and Fresh Herb Oil

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Line a large baking tray with parchment paper. Place the whole eggplants on one side of the tray and the chicken thighs on the other side.

2. 2

   Pierce the eggplants 2 or 3 times with a knife. Rub them with 1 tbsp (15 ml) olive oil. Season the chicken with 1 tbsp (15 ml) olive oil, lemon zest, 1 tsp smoked paprika, 1/2 tsp ground cumin, dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Rub well to coat evenly.

3. 3

   Roast the eggplants and chicken for 30 to 35 minutes at 425°F (220°C), until the chicken is golden and cooked through and the eggplants are very tender and collapsed. If the chicken is done earlier, remove it and let it rest for 5 minutes.

4. 4

   Meanwhile, pat the chickpeas very dry. Toss them in a bowl with 1 tbsp (15 ml) olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp salt, and 1/4 tsp black pepper.

5. 5

   When you remove the chicken, spread the chickpeas on the same tray and roast them for 10 more minutes at 425°F (220°C), stirring once, until golden and crisp.

6. 6

   Cut the roasted eggplants in half and let them cool for 2 to 3 minutes. Scoop out the flesh and place it in a food processor or blender cup. Add the Greek yogurt, 1 chopped garlic clove, the 2 peeled roasted garlic cloves from the tray, 1 tbsp (15 ml) lemon juice, 1 tbsp (15 ml) olive oil, and a pinch of salt and pepper. Blend until smooth and creamy.

7. 7

   Make the herb oil by blending the parsley, cilantro, 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) lemon juice, 2 tbsp (30 ml) water if needed to loosen, and a pinch of salt until you get a fluid green sauce.

8. 8

   To serve, spread the eggplant cream onto plates or a serving platter. Place the chicken thighs on top, add the crispy chickpeas, and finish with the herb oil. Serve immediately.

9. 9

   If desired, finish with a little more freshly ground black pepper over the chicken just before serving.