Sheet Pan Chicken with Roasted Eggplant Caponata Recipe

Serves: 4 Save

Ingredients (22)

  • For the roasted eggplant caponata:
  • 1 large eggplant (about 2 pounds), cut in 1/2-inch cubes
  • 1/2 tablespoon salt
  • 2 tablespoons olive oil
  • 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
  • 2 cloves garlic, minced
  • 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 teaspoon salt
  • 1/2 tablespoon sweet paprika
  • 1/2 teaspoon crushed red pepper (optional)
  • 1 teaspoon fennel seed (optional)
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil

Directions

Learn how to make this recipe at Simply Recipes