Roasted Chicken with Eggplant, Tomatoes, and Farro - 1976

To prep: Preheat oven to 425°F. On a large oiled rimmed baking sheet, place 4 chicken thighs, skin side up, and season with salt and pepper. Chop 1 med eggplant (about 1½ lb) into 1" cubes and toss in a large bowl with 12 oz cherry tomatoes, 2 Tbsp olive oil, and ½ tsp each dried oregano, kosher salt, and ground black pepper. Arrange vegetables around chicken and roast until chicken is golden and cooked through and vegetables are tender, about 25 minutes. Divide roasted eggplant and tomatoes among four oven-safe freezer containers along with ½ cup cooked farro and one chicken thigh each. Cover and freeze for up to 3 months. To heat and serve: Preheat oven to 350°F. Remove lid from oven-safe freezer container and cover with aluminum foil. Bake until food is heated through, about 20 minutes. Remove foil and garnish with basil leaves.

NUTRITION (per serving) 279 cal, 19 g pro, 30 g carb, 6 g fiber, 6 g sugars, 10 g fat, 1.5 g sat fat, 428 mg sodium

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