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Roasted Chicken Sandwich

This meal is the new favourite in my home - roasted chicken sandwich with sauteed mushrooms and grilled aubergine. By popular request, I've been making this at least twice a week and Hubby and Aliyah do not seem to get bored. Very healthy meal. Delicious I must say! So far we ate either with plain bread or croissants. I believe pita bread or tortilla might be good too.
Quarter chicken roasted with fresh rosemary (from my herb garden) and garlic - all stuffed under the skin. Season with salt and blackpepper and pour a little olive oil. At times I don't bother to wait for the chicken to thaw - no time after coming back from work. Because can just pre-heat the oven to maximum, then put in the chicken and lower the temperature to 160C and slow cook it for 50mins. Then, shred the chicken into small pieces, mash the garlic into the meat.
The leftover olive oil and chicken fat in the pan is then heated on the stove. Full of flavour - of garlic and rosemary and the chicken. Put chopped garlic into the pan and then oyster mushrooms. Then put dried thyme and parsley flakes. Reduce the liquid till quite dry.
Cut the aubergine to thin slices, season with salt, pepper and olive oil. Then simply grill.

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