Preheat oven to 180°C

• Chop the aubergines and broccoli lengthways and add to large baking tray.
• Combine 3 tbsp olive oil with 2 tbsp of honey and the 3 tbsp of soy sauce in a mixing bowl (you could add ½ tsp garlic paste if you have some).
• Coat all the chicken thighs with the sauce and set aside. Pour the remaining sauce over the aubergines and shake the tray until their coated evenly.
• Pop the chicken on top and place in the oven, timer set for 30 minutes.
• Meanwhile, slice the spring onions diagonally (just to be boujie)
• After 30 mins, remove the chicken from the tray and set aside, while you stir in the broccoli. Once the broccoli is coated, pop the chicken back on top and place back in the oven for a further 20 minutes.
• Garnish with spring onions and red pepper flakes and a little salt if the soy sauce isn’t enough for ya.