This is a great way to spice up a roast chicken and cook everything in one tray.
You can swap the aubergines for red peppers but they will not need 50 minutes roasting probably 20 mins so add them after roasting the chicken for 30 mins.
A fresh green salad goes really well with this as do roast red and yellow peppers. I often use jarred red peppers, finely sliced and drizzled with good olive oil and seasoning.
Adapted from a Diana Henry Recipe