Lunch/Dinner Chicken and Aubergine Arrabiata

Serves : 2-4

Cooking Time: Ready in 50 Minutes

Chicken and Aubergine Arrabiata

Ingredients

  • 1 red onion, sliced
  • 1 aubergine, cut into small chunks
  • 4 tbsp olive oil
  • Sea salt and freshly ground black pepper
  • 1 x 430g pack Jack’s chicken thighs
  • 1 handful thyme leaves
  • 2 x 350g jars Loyd Grossman tomato and chilli sauce
  • 4 small slices bread, cut into cubes
  • 1 lemon, zested
  • 1 pack flat leaf parsley, roughly chopped

Method

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. Tip the onions, aubergine and 2 tbsp olive oil into an ovenproof dish.
  3. Season with salt and black pepper then toss together.
  4. Lay the chicken thighs on top.
  5. Season with salt, black pepper, a little oil and scatter half the thyme over the top.
  6. Place in the oven to roast for 20 minutes until golden and just tender.
  7. Meanwhile, tip the bread cubes onto a roasting tray and season with the remaining oil, thyme, salt and black pepper and toss together.
  8. Pour the sauce over the top of the chicken and vegetables and stir gently.
  9. Place both trays into the oven for 20 minutes until the chicken is cooked through, the vegetables are tender and the croutons crispy.
  10. Add the lemon zest and chopped parsley to the crispy croutons, season and stir together.
  11. Serve the chicken topped with the croutons.