Chicken with Chickpeas and Vegetables

Preheat the oven to 185–190 °C and prepare a baking tray of approximately 25 cm × 30 cm.

Prepare the marinade: Peel the garlic, place it in a high-sided bowl, add the tomato paste, lemon juice and zest, honey, smoked paprika, oregano, salt, and pepper. Blend everything until smooth with an immersion blender.

Wash and pat dry the chicken thighs. Cut them in half at the joint, then thoroughly mix them with the marinade. Pour 150 ml of water into the marinade bowl, rinse it out, and pour it into the baking tray. Add the sliced red onion, chickpeas, and diced eggplant to the baking tray, season with salt and pepper, and mix. Place the chicken on top and bake for 45–50 minutes.