Mediterranean Baked Chicken With Pasta Recipe

Name: Mediterranean Baked Chicken With Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, halved lengthwise; 1 teaspoon salt, or as needed; 3 small zucchini, sliced; 1/4 cup olive oil, or to taste, divided; 4 bone-in chicken thighs; 2 tablespoons balsamic vinegar; 1/2 yellow onion, chopped; 3 cloves garlic, minced; 1 (12 ounce) can tomato sauce; 1 1/2 tablespoons chopped fresh basil, or to taste; ground black pepper; 1/2 (16 ounce) package whole-wheat spaghetti

Servings: persons

1 eggplant, halved lengthwise
1 teaspoon salt, or as needed
3 small zucchini, sliced
1/4 cup olive oil, or to taste, divided
4 bone-in chicken thighs
2 tablespoons balsamic vinegar
1/2 yellow onion, chopped
3 cloves garlic, minced
1 (12 ounce) can tomato sauce
1 1/2 tablespoons chopped fresh basil, or to taste
ground black pepper
1/2 (16 ounce) package whole-wheat spaghetti

1
Preheat oven to 375 degrees F (190 degrees C).
2
Sprinkle all sides of eggplant with salt; let rest to release moisture, about 30 minutes. Rinse off the salt. Make deep, crisscross cuts through the eggplant flesh, leaving the skin intact.
3
Place eggplant and zucchini on a baking sheet; drizzle with 2 tablespoons olive oil.
4
Place chicken thighs in a baking dish. Combine 1 1/2 tablespoons olive oil and balsamic vinegar in a bowl and drizzle over chicken. Cover with aluminum foil.
5
Bake vegetables and chicken in the preheated oven until zucchini is tender, about 12 minutes. Remove the zucchini; continue baking until eggplant is soft and and chicken juices run clear, 13 to 17 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6
Heat the remaining olive oil in a saucepan over medium heat. Cook onions and garlic until onions are translucent, about 5 minutes. Add tomato sauce, basil, and pepper. Bring sauce to a boil. Cover; let simmer until flavors meld, about 30 minutes.
7
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Pour sauce over the spaghetti. Place the chicken, eggplant, and zucchini on top.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 eggplant, halved lengthwise, 1 teaspoon salt, or as needed, 3 small zucchini, sliced, 1/4 cup olive oil, or to taste, divided, and more.

Yes, Mediterranean Baked Chicken With Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mediterranean Baked Chicken With Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions