Sheet Pan Chicken with Roasted Eggplant Caponata Recipe

Sheet Pan Chicken with Roasted Eggplant Caponata Recipe

How To Make Sheet Pan Chicken with Roasted Eggplant Caponata

Sheet pan chicken gets an upgrade when served with the eggplant caponata, a Sicilian dish with capers, tomatoes, olives, and celery.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



For Roasted Eggplant Caponata:

  • 2lbseggplant,cut in ½ inch cubes
  • ½tbspsalt
  • 2tbspolive oil
  • 2tbspbalsamic vinegar
  • ½tsphoney,or sugar
  • 1pintcherry tomatoes,mixed, halved
  • 2celery stalks,finely diced
  • ½cupgreen olives,sliced
  • 2tbspcapers
  • ¼cupparsley,finely chopped
  • 2clovesgarlic,minced
  • ¼cuppine nuts,toasted
  • parsley,chopped, to garnish

For Chicken Thighs:

  • lbschicken thighs,skin on and bone in
  • 1tspsalt
  • ½tbspsweet paprika
  • ½tspred pepper,crushed, optional
  • 1tspfennel seed,optional
  • ¼tsppepper
  • 2tbspolive oil


  1. In a large bowl, combine diced eggplant with salt. Place the eggplant in a colander set inside a large bowl. Strain at least 15 minutes or up to 24 hours.

  2. When ready to roast, press the eggplant firmly to squeeze out moisture.

  3. Place a large baking sheet on a middle rack in the oven and preheat to 450 degrees F for 15 to 20 minutes.

  4. In a shallow bowl, combine chicken with paprika, red pepper, fennel, salt, pepper, and one tablespoon olive oil and toss to coat. The chicken can also be prepared, covered, and refrigerated overnight.

  5. When ready to cook, toss the eggplant with 2 tablespoons olive oil. Working quickly, pull the baking sheet from the oven and place chicken skin side down. Add the eggplant in a single layer around the chicken.

  6. Return the hot pan to the oven and immediately lower the heat to 425 degrees F. Roast for 15 minutes. Flip the chicken skin side up, and roast another 15 minutes, or until the thighs are cooked through and register 165 degrees F with an instant-read thermometer.

  7. In a large bowl, whisk together the balsamic and the honey or sugar. Add the cherry tomatoes, celery, green olives, capers, parsley, and garlic. Toss to combine well.

  8. When chicken is ready, transfer it to a plate and rest for 10 minutes. Add the roasted eggplant and the pan juices to the bowl with the cherry tomato mixture, and stir well. Taste and add salt and pepper as needed.

  9. Mix pine nuts into the caponata just before serving so they retain their crunch. Serve the chicken thighs and top with the caponata. Sprinkle with extra parsley.


  • Calories: 614.32kcal
  • Fat: 46.39g
  • Saturated Fat: 10.38g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 21.98g
  • Polyunsaturated Fat: 9.79g
  • Carbohydrates: 16.03g
  • Fiber: 6.70g
  • Sugar: 8.74g
  • Protein: 34.70g
  • Cholesterol: 185.22mg
  • Sodium: 1057.12mg
  • Calcium: 64.57mg
  • Potassium: 1013.80mg
  • Iron: 2.97mg
  • Vitamin A: 118.67µg
  • Vitamin C: 21.96mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


Leave a comment

Replying to