Tonight’s dinner is a fast and delicious meal, all made on one baking sheet. Here’s what you’ll need:

Preheat the oven to 450 and set a baking sheet on the upper middle rack to get hot.

Drain one 14 ounce can of diced tomatoes, and place in a bowl with 1 diced zucchini, 1 diced eggplant, 1 teaspoon dried oregano, 2 cloves minced garlic, 2 tabelspoons extra virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Pat bone in skin on chicken thighs dry with paper towels and sprinkle with salt, pepper, and dried oregano.

Brush 1 tablespoon of olive oil on the hot baking sheet, and place the chicken skin side down on one half, and the vegetables on the other half.

Bake 15 minutes, then flip the chicken and stir the vegetables.

Bake 15 minutes more, until chicken reaches 170 to 175 on an instant read thermometer.

Serve with crusty bread.