Easy Roasted Chicken and Eggplant Parmigiana “Noodles”

Name: Easy Roasted Chicken and Eggplant Parmigiana “Noodles”
Yield: Serves 4
Ingredients: 1 tsp. (2 g) oregano; 1 cup (237 ml) marinara sauce; 1 tsp. (5.7 g) salt; 1 tsp. (1.6 g) garlic powder; ⅓ cup (40 g) breadcrumbs made of whole wheat or other high fiber grain; ⅓ cup (40 g) breadcrumbs made of whole wheat or other high fiber grain; 2 large eggplants, peeled and cut into long straw or French fry-like shapes (to a thickness of ¼ inch/~0.6cm); ⅓ cup (40 g) breadcrumbs made of whole wheat or other high fiber grain; 3 tbsps. (45 ml) olive oil; 1 lemon; Salt and pepper; Salt and pepper; 1 whole chicken (about 3 pounds/1,360 g); 1 tbsp. (2.4 g) onion powder; ¼ cup (25 g) Parmesan cheese (traditional or dairy free), grated; ¼ cup (25 g) Parmesan cheese (traditional or dairy free), grated; ¼ cup (25 g) Parmesan cheese (traditional or dairy free), grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

Love the Food that Loves You Back

By Illana Muhlstein

Published 2024

About

Ingredients

1 whole chicken (about 3 pounds/1,360 g)
1 tbsp. (

Lunch
Dinner
Pasta

Method

Preheat oven to 350°F (175°C).
In a roasting pan or cooking dish, add whole chicken and drizzle with olive oil. Season generously with salt, pepper, and onion powder. Squeeze half the lemon into the chicken cavity, then squeeze the remaining lemon over