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Mediterranean Chicken Pasta Bake

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PREP TIME
25 min
COOKING TIME
82 min
TOTAL TIME
137 min
SERVINGS
6 servings
Dinner Mediterranean
Mediterranean Chicken Pasta Bake
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
Instructions
1
Preheat your oven to a high temperature of 375 degrees Fahrenheit (or 190 degrees Celsius, if you prefer metric).
2
Next, take an eggplant and sprinkle both sides of it generously with salt; let it sit for a considerable amount of time, about 30 minutes, allowing the moisture to escape. Rinse off the excess salt.
3
Make a series of deep cuts across the eggplant's flesh, but leave the outer skin intact.
4
Place the eggplant and zucchini on a baking sheet lined with parchment paper; drizzle them with 2 tablespoons of olive oil.
5
In a separate dish, place the chicken thighs and combine 1 1/2 tablespoons of olive oil with balsamic vinegar in a bowl; drizzle this mixture over the chicken. Cover it with aluminum foil.
6
Bake both the vegetables and the chicken in the preheated oven until the zucchini is tender, which should take around 12 minutes. Remove the zucchini from the oven; continue baking until the eggplant is soft and the chicken juices run clear, which may take anywhere from 13 to 17 minutes more.
7
Check if the chicken is cooked by inserting an instant-read thermometer near the bone; it should read 165 degrees Fahrenheit (or 74 degrees Celsius, if you prefer metric).
8
In a saucepan, heat the remaining olive oil over medium heat. Cook the onions and garlic until they become translucent, which should take about 5 minutes. Add tomato sauce, basil, and pepper to the pan; bring the mixture to a boil. Cover it and let it simmer until the flavors have melded together, which should take about 30 minutes.
9
In a large pot of boiling water, add some salt; cook the spaghetti in the boiling water until it becomes tender yet still retains a bit of firmness, which should take around 12 minutes. Drain the spaghetti and pour the sauce over it.
10
Place the cooked chicken, eggplant, and zucchini on top of the spaghetti.