Autumn Chicken Dish

4 chicken legs, w/ bone, skin
2 yams, peeled, cut 1/4" slices
1 eggplant, cut in 1/4" slices
4 tbs extra virgin olive oil
8 garlic cloves (or to taste), peeled, cut in 1/2
2 tbs herbes de provence
salt & pepper to taste

(All baking temps & times are approx. depending on your oven.)
Pre-heat oven to 425 deg F. Place oven rack in middle position.

Lightly coat roasting pan with olive oil. In pan, mix yams, eggplant, garlic, 1-2 tbs of herbs de provence, & 2-3 pinches of salt & pepper with 1-2 tbs of olive oil. All the yam & eggplant slices should be coated. Next, as best you can lie slices down flat.

Lightly season both sides of each leg w/ salt, pepper, & herbs de provence. Place each seasoned leg, skin side down, on top of the veggies in the roasting pan.

Bake for 20 mins, then turn over each leg & veggies over. Bake for 15 more mins or until juices run clear. Then increase oven temp to 500 deg & bake for 5-10 mins or until chicken skin is golden brown. Keep an eye on your chicken so it won't burn.
When done, place chicken & veggies on separate plate to rest for 5-10 mins, then serve.