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Sheet Pan Chicken With Roasted Eggplant Caponata
Sheet Pan Chicken With Roasted Eggplant Caponata
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Sheet pan roasted chicken with sweet-sour roasted eggplant caponata - a delicious one-pan dish with tomatoes, green olives, celery, and capers. Ideal for cozy nights.
Ingredients:
  • For the roasted eggplant caponata:
  • 1 large eggplant (about 2 pounds), cut in 1/2-inch cubes
  • 1/2 tablespoon salt
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon honey or sugar
  • 1 pint mixed cherry tomatoes, halved
  • 2 celery stalks, finely diced
  • 1/2 cup sliced green olives
  • 2 tablespoons capers
  • 1/4 cup parsley, finely chopped
  • 1/4 cup toasted pine nuts
  • Additional chopped parsley, to garnish
  • For the chicken thighs :
  • 2 to 2 1/2 pounds chicken thighs, skin-on and bone-in
  • 1/2 tablespoon sweet paprika
  • 1/2 teaspoon crushed red pepper (optional)
  • 1 teaspoon fennel seed (optional)
  • 1/4 teaspoon pepper
Instructions:
  • To prep the eggplant: Toss diced eggplant with 1/2 tablespoon of salt in a bowl. Let it sit in a colander over a bowl for at least 15 minutes or up to 24 hours. For crispier results, strain longer. Before roasting, gently press the eggplant to remove excess moisture.
  • Preheat oven and baking sheet: Place a large baking sheet in the oven on the middle rack and heat to 450°F for 15-20 minutes.
  • Coat the chicken: Mix chicken with paprika, red pepper, fennel, salt, pepper, and one tablespoon olive oil in a shallow bowl. You can cover and refrigerate the chicken overnight for more flavor.
  • Prepare the eggplant and chicken: Coat the eggplant in 2 tablespoons of olive oil. Place chicken skin side down on a hot baking sheet, then add the eggplant around the chicken in a single layer. Roast in a preheated 425oF oven for 15 minutes. Flip the chicken skin side up and roast for an additional 15 minutes or until the chicken reaches 165oF.
  • For the caponata: Combine balsamic vinegar and honey/sugar in a large bowl. Add cherry tomatoes, celery, green olives, capers, parsley, and garlic. Mix everything together thoroughly.
  • Plate the chicken and let it rest for 10 minutes. Combine the roasted eggplant and pan juices with the cherry tomato mixture, stirring well. Adjust seasoning with salt and pepper. Mix in pine nuts just before serving for added crunch. Serve the chicken topped with caponata and a sprinkle of fresh parsley.

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