Sheet Pan Chicken with Roasted Eggplant Caponata Recipe

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