Rainy Day Chicken with Eggplant Salad

  • Serves

    serves 4

  • Cook

    1 hour


By Farideh Sadeghin

Published on October 6, 2015

Brighten up any day with this simple roast chicken and fresh eggplant and herb salad.


  • 12 cup plus 1 tablespoon fresh basil leaves
  • 12 cup plus 1 tablespoon fresh mint leaves
  • 12 cup plus 1 tablespoon fresh oregano leaves
  • 12 cup fresh lemon juice, plus 1 whole lemon, halved
  • 12 cup olive oil
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 1 (3-4 pound) chicken
  • 1 12 lb. mixed eggplants, larger ones halved lengthwise
  • 5 oz. pitted kalamata olives, lightly smashed
  • 12 small red onion, thinly sliced
  • 13 cup ricotta cheese


Step 1

Heat oven to 425°. Mix 1 tablespoon each basil, mint, and oregano with 1⁄4 cup each lemon juice and olive oil plus the garlic, salt, and pepper. Rub mixture all over chicken and and place in an 8-inch by 11-inch baking dish; cook chicken until golden and a thermometer inserted into the thickest part of the thigh reads 165°, about 45 minutes. Let chicken rest 10 minutes before carving.

Step 2

Meanwhile, heat 2 tablespoons oil in a 12-inch skillet over medium-high; season eggplants with salt and pepper and cook until charred all over, 8-10 minutes. Squeeze whole lemon over eggplant and place in the oven; bake another 4-5 minutes until eggplants are soft. Remove from oven and cool slightly.

Step 3

To serve, toss eggplants with remaining basil, mint, oregano, lemon juice and olive oil, plus the olives, red onion, salt, and pepper. Transfer to a serving platter and dot with ricotta cheese. Serve with chicken.

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