Combine first 6 ingredients in a small bowl; stir well. Set aside. Cut each potato into 6 wedges. Cut eggplants lengthwise into quarters.
Place chicken and potato in a large shallow roasting pan coated with cooking spray. Coat chicken and potato with cooking spray. Bake, uncovered, at 375° for 25 minutes; turn potatoes, and add eggplant. Brush chicken and vegetables with oil; sprinkle with cheese mixture. Bake, uncovered, 20 minutes or until chicken and vegetables are done.
Oxmoor House Cooking Light Collection
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