Easy Chicken with Roasted Eggplant Caponata! The chicken and eggplant fry together on a sheet pan. The sweet and sour Caponata comes together with tomatoes, green olives, celery and capers. Perfect for cooler weather.
Caponata is a popular sweet and sour Sicilian dish that combines eggplant, tomatoes, celery, olives and capers.
It is usually served as a relish or as a topping for bruschetta. I decided to make a full meal out of this and toss it over fried chicken thighs.
The rest of the vegetables are left raw. I love the bright acidity of the tomatoes, the fresh crunch of the celery, and the salty goodness emanating from the olives and capers. It’s all rounded off with the nutty crunch of roasted pine nuts and the bite of raw garlic.
This is one of those dishes where every bite has something different to offer.
Tips for making the best caponata
- If you have time, try salting and straining your eggplant up to 24 hours in advance. This makes it particularly crispy when frying.
- Place the skillet for the eggplants in the oven while the oven heats up so both are very hot when ready to roast. This also helps with crunching.
- Choose the sweetest cherry tomatoes of summer. In this recipe, this is part of what gives the caponata its sweetness.
Sheet Pan Chicken with Roasted Eggplant Caponata
The eggplant gets even better if you salt it the night before and let it drain overnight!
ingredients
- For the Roasted Eggplant Caponata:
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1 large eggplant (about 2 pounds), cut into 1/2-inch cubes
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1/2 tablespoon salt
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2 tablespoons olive oil
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2 tablespoons balsamic vinegar
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1/2 teaspoon honey or sugar
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1 pint mixed cherry tomatoes, halved
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2 celery sticks, finely diced
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1/2 cup sliced green olives
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2 tablespoons capers
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1/4 cup parsley, finely chopped
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2 garlic cloves, chopped
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1/4 cup toasted pine nuts
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Additional chopped parsley for garnish
- For the chicken thighs:
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2 to 2 1/2 pounds chicken thighs, skin on and bone in
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1 teaspoon of salt
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1/2 tablespoon sweet paprika
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1/2 teaspoon crushed red pepper (optional)
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1 teaspoon fennel seeds (optional)
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1/4 teaspoon pepper
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2 tablespoons olive oil
method
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Prepare the eggplant:
In a large bowl, combine diced eggplant with 1/2 tablespoon salt. Place the eggplants in a colander in a large bowl. Strain for at least 15 minutes or up to 24 hours. The longer you strain the eggplant, the crispier it will be.
When ready to roast, squeeze the eggplant firmly to squeeze out the moisture.
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Preheat oven and baking tray:
Place a large baking sheet on a center rack in the oven and preheat to 450°F for 15 to 20 minutes.
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Prepare the chicken:
In a shallow bowl, toss the chicken with the paprika, red pepper, fennel, salt, pepper, and a tablespoon of olive oil and toss to coat.
The chicken can also be prepared, covered and refrigerated overnight.
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Fry the eggplant and chicken:
When ready to cook, toss the eggplant with 2 tablespoons olive oil. Quickly remove the baking sheet from the oven and place the chicken skin-side down. Add the eggplants around the chicken in a single layer.
Place the hot pan back into the oven and immediately reduce the heat to 425oF. Fry for 15 minutes. Turn chicken skin-side up and cook an additional 15 minutes or until thighs are tender and register 165oF with an instant-read thermometer.
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Prepare the rest of the caponata:
In a large bowl, whisk together the balsamic vinegar and honey or sugar. Add cherry tomatoes, celery, green olives, capers, parsley and garlic. Toss to combine well.
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Finish and serve:
When the chicken is done, place it on a plate and let it rest for 10 minutes.
Add the roasted aubergines and the pan juices to the bowl with the cherry tomato mixture and stir well. Taste and add salt and pepper as needed. Mix the pine nuts into the caponata just before serving to keep them crispy.
Serve the chicken thighs and garnish with the caponata. Sprinkle with additional parsley.
