Rosemary Chicken Thighs With Summer Vegetables 

Preheat oven to 475°F with racks in upper third and lower third positions. Cut eggplant in half lengthwise. Reserve 1 of the eggplant halves for another use. Cut remaining eggplant half in half lengthwise; then slice crosswise into ½-inch-thick pieces. Place in a medium bowl. Add bell pepper strips, oil, and ¼ teaspoon each of the salt and black pepper to eggplant; toss to coat. Spread mixture in an even layer on an 18- x 13-inch rimmed baking sheet; set aside.

Stir together lemon zest, 2 teaspoons of the rosemary, ¼ teaspoon of the salt, and remaining ¼ teaspoon black pepper in a small bowl. Using your hands, rub about ½ teaspoon lemon mixture under skin of each chicken thigh. Sprinkle chicken skin evenly with ½ teaspoon of the salt. Place 1 chicken thigh, skin side up, in each corner of baking sheet with eggplant mixture. Bake on lower rack in preheated oven 15 minutes. 

Remove baking sheet from oven. Increase oven temperature to broil. Stir zucchini, tomatoes, and ¼ teaspoon of the salt into eggplant mixture on baking sheet; spread in an even layer (do not move chicken). Immediately return to lower oven rack; broil just until zucchini is tender-crisp, about 10 minutes. Transfer baking sheet to upper rack, and broil until chicken skin is crisp and zucchini mixture is charred in spots, about 3 minutes. Sprinkle zucchini mixture with parsley and remaining 1 teaspoon rosemary and ¾ teaspoon salt. Drizzle with balsamic glaze, and stir to combine. Garnish with additional parsley, and serve.