Here is a super easy dinner of slow roasted vegetables and chicken. No stress, low effort. Perfect for a harried evening. There are no exact measures on any ingredients. Just use what you have. Lemony overtones gave everything a summery pop! Delicious and lazy summer dinner. from lemons

Mediterranean Style Roasted Vegetables and Chicken
Ingredients
- 1 – 2 Small eggplants Cut in 1" pieces
- 1 Large Onion Cut in 1" pieces
- 1 Large Red Pepper Cut in 1" pieces
- 1 Lemon Cut into 8 – 10 pieces
- 2 Cloves Garlic Roughly Chopped
- 3/4 – 1 lb Chicken Breast Cut in 1" cubes
- 3 TBS extra virgin olive oil
- 2 TBS balsamic vinegar
- 2 tsp dried oregano
- 1 tsp fresh rosemary chopped
- Kosher Salt and Fresh Ground Black Pepper to taste
Instructions
- Toss all the ingredients in a large bowl and mix thoroughly
- Let marinate in the refrigerator for 1 hour
- Roast in a 350oF/180oC oven until chicken is fully cooked, about 35 – 45 minutes