Baked chicken with tomatoes, aubergine and olives
Serves 4
• 1 aubergine, sliced 1cm thick
• ¼ cup oil
• 8 skinless, boneless chicken thighs
• 4 cloves garlic
• 1 tsp brown sugar
• Zest and juice of 1 lemon
• ½ cup black olives
• 4 large tomatoes, cut into quarters
• Salt and freshly ground pepper
• 2 stalks thyme
1. Preheat oven to 180C.
2. Place aubergine slices into an ovenproof baking dish. Drizzle over 2 tablespoons oil and place in hot oven for 10 minutes to soften.