I hope you will see this as a great technique, not a recipe. Each individual ingredient is optional. What matters is the layering and the size of the raw vegetables. Your goal is to cut the veggies to a size where they will be cooked to your preference exactly when the chicken is done.
Optional Layer 0: White rice with water or partially cooked brown rice. If you skip this layer, you will want to serve this with a grain that can soak up all the incredible juices. I served this over medium grain brown rice.
Layer 1: Olive oil, fresh green beans, mushrooms, finely chopped garlic, white part of scallions (I use the more mild green part for raw things), shallot, seasoning such as crushed red pepper and ground coriander seeds.
Layer 2: Chicken (see why I like dark meat) brushed with tomato paste and seasonings of choice.
Layer 3: Chunks of zucchini, eggplant, and cherry tomatoes, dressed with a little olive oil, seasoning (pepper, coriander, basil...), and crushed tomatoes. Tip: Directly and generously salt the eggplant before adding it to the dish. It will tenderize the eggplant and the salt will eventually mix into the whole dish.
Cook. I cooked this about 375 F or 190 C. I apologize for not paying attention to the time. My dad bought me this awesome thermometer that beeps when the chicken is done, so I don't have to think about it. Your time will vary depending on the chicken. If you cook meat even once a month, I highly recommend getting a thermometer like this. Mine is from Target, but Amazon has quite a selection.
The green beans tasted a lot better than they look. The eggplant was perfect, and the zucchini was pleasantly crispy, not even close to overcooked.
I like to remove the chicken from the bone and save the bones for stock. Having the meat separate lets me give an appropriate portion to each person.
This is a great dish to set up early and keep in the fridge, or cook early and rewarm in the proportions you need. It is also good for taking/sending to a friend's house.