Roasted Chicken Caponata

Ok, probably not actually “caponata”, but a delicious combination of flavors that fill the house with an incredible aroma. My sweet pea decided to not nap at all today, so as soon as the hubby got home from work, I jumped on the opportunity to hand off the baby and run out to the supermarket. I had no clue what I was going to make, but the chicken thighs were on sale so I went with them. The frigid snowy weather has me longing for summer flavors so I gravitated towards the tomatoes. While tomatoes may not be in season, Campari tomatoes always seem to do the trick. Added an eggplant to the basket and then headed home so figure something out. Wow, this was simple to prepare and tasted scrumptious!

4 chicken thighs
1 medium eggplant – cut into 2 inch chunks
1 pound Campari tomatoes – halved
1/4 cup kalamata olives – pitted and halved
1 Tbsp. capers
2 cloves garlic – minced
1/4 cup olive oil
1 Tbsp. white balsamic vinegar
1 tsp. basil
1 tsp. oregano
1/4 tsp. crushed red pepper flakes
Salt & pepper

1. Preheat oven to 375 degrees.
2. Place chicken thighs in a large roasting dish, drizzle with olive oil, and generously season with salt and pepper.
3. Place eggplant, tomatoes, olives, capers, and garlic in a big bowl. Whisk together olive oil, balsamic, basil, oregano, red pepper flakes, salt, and pepper in a small bowl and then toss with the veggies. Arrange veggies around the chicken thighs without covering them.
4. Roast for 45 minutes or until chicken is golden brown and cooked through.

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