ProvençAl Chicken With Rice

• 4 chicken legs skin-on
• 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 tablespoons olive oil
• 1/2 teaspoon paprika
• 1 aubergine about 500g, sliced
• 1 yellow pepper each red, green and, deseeded and quartered
• 1 1/16 cups long grain rice
• 3 tomatoes diced
• 3 tablespoons 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.

chicken, thyme, olive oil, paprika, aubergine, yellow pepper, long grain rice, tomatoes, tomato puruee

Taken from www.yummly.com/recipe/Provencal-Chicken-with-Rice-1413062 (may not work)