Sizzling Sicilian Lemon Herb Roast Chicken with Caponata Medley

Ingredients

• 1 whole chicken, 3-4 pounds, giblets removed
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 3 cloves garlic, minced
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 large eggplant, diced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 medium red onion, diced
• 2 tablespoons capers, rinsed
• 1 cup green olives, pitted and sliced
• 1 cup red wine vinegar
• 1 cup tomato paste
• 2 tablespoons olive oil
• 1 tablespoons sugar
• 1 cup fresh basil, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat the oven to 425°F (220°C).
2. 02
   In a small bowl, mix together olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and black pepper.
3. 03
   Rub the lemon herb mixture all over the chicken, including under the skin. Let it marinate while you prepare the caponata.
4. 04
   For the caponata, heat olive oil in a large skillet over medium heat. Add the eggplant and cook until it starts to soften, about 5 minutes.
5. 05
   Add the red bell pepper, zucchini, and red onion to the skillet. Sauté for an additional 5-7 minutes until the vegetables are tender.
6. 06
   Stir in the capers, green olives, red wine vinegar, tomato paste, and sugar. Season with salt and pepper. Simmer for 10 minutes, then stir in fresh basil.
7. 07
   Place the marinated chicken on a roasting pan. Roast in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (75°C).
8. 08
   Let the chicken rest for 10 minutes before carving. Serve with the warm caponata medley.