Steps:
- Preheat oven to 450 degrees Combine the butter, rosemary, thyme and lemon zest Stuff the butter between the skin and chicken, season skin with salt and pepper Heat a very large ovenproof skillet over medium-high heat and add the olive oil. Add the chicken, breast side down, and sear until browned, about 5 minutes. Turn the chicken over and cook 2 minutes. Place the skillet in the oven and roast until the chicken is cooked through, about 25 minutes. heat a large skillet over medium heat, Add the olive oil. Add the onion and potatoes and saute for 2 minutes. Add the eggplant and saute for 6 minutes more. Add the tomatoes and garlic and saute 2 minutes. Stir in the parsley, salt and pepper. Divide the vegetables among 4 plates. Place chicken on top.
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