Provençal Chicken With Rice

• 4 None skin-on chicken legs
• 6 sprigs fresh oregano, 3 sprigs left whole, 3 sprigs finely chopped
• 6 sprigs fresh thyme, 3 sprigs left whole, 3 sprigs finely chopped
• 2 tbsp olive oil
• 1/2 tsp paprika
• 1 None aubergine (about 500g), sliced
• 1 None each red, green and yellow pepper, deseeded and quartered
• 200 g long grain rice
• 3 None tomatoes, diced
• 3 tbsp tomato puree

1. Preheat the oven to 400u0b0F. Loosen the skin on the chicken and slide the chopped herbs underneath. Rub the chicken with the oil and paprika and season. Place in an ovenproof serving dish and roast for 1 hour, basting occasionally. Add the eggplant, peppers and remaining herbs to the dish after 30 mins.
2. Meanwhile, cook the rice in boiling salted water according to the package instructions. Drain and stir in the tomatoes and tomato paste. Serve with the chicken and vegetables.

skinon chicken, oregano, thyme, olive oil, paprika, aubergine, red, long grain rice, tomatoes, tomato

Taken from recipes-plus.com/api/v2.0/recipes/16018 (may not work)