Jamie Oliver Aubergine And Chicken

If you’re craving something hearty, rustic, and full of flavour, the Jamie Oliver Aubergine And Chicken bake might be your new go-to. This dish brings together juicy chicken, silky aubergines, and a deeply fragrant sauce—all baked to perfection. The pine nuts on top add the perfect crunch. I tried it on a rainy evening and was blown away by how easy yet satisfying it was. (inspired by Jamie Oliver)

Ingredients Needed

For the Main Bake

• 3 aubergines (eggplants), about 750g (1½ lbs)
• 1 whole free-range chicken, jointed (about 1.4kg / 3 lbs)
• Olive oil, for drizzling
• 2 cloves garlic, sliced
• 3 small fresh red chillies, pierced
• 1 cinnamon stick
• 4 sprigs fresh woody herbs (rosemary, thyme, bay leaves)
• 50g (¼ cup) baby capers in brine
• 2 medium red onions, thinly sliced
• 200g (1½ cups) ripe cherry tomatoes
• 50g (⅓ cup) pine nuts
• Juice of 2 lemons
• 4 sprigs fresh basil, leaves picked

How To Make Jamie Oliver Aubergine And Chicken

Prep the Aubergines:

Start by cutting your aubergines into chunky 2-inch wedges. Generously salt them and leave them aside for a bit to draw out moisture and bitterness. It’s a simple step that really improves the final texture.

Brown the Chicken:

While the aubergines are resting, heat a shallow pan over medium-high heat. Drizzle the chicken pieces with olive oil and brown them until golden on all sides. This locks in flavour and gives that irresistible crispy skin. Set them aside once done.

Cook the Aubergines:

Pat the salted aubergines dry with kitchen paper. In the same pan, fry them until they’re lightly golden on each side. Remove and set them aside with the chicken.

Build the Flavour Base:

Lower the heat and add your sliced garlic, pierced chillies, cinnamon stick, woody herbs, and capers. Let them gently fry for a couple of minutes to release their aromatic magic.

Caramelise the Onions:

Now, toss in your thinly sliced onions and let them cook gently for about 15 minutes. Stir every now and then until they become beautifully soft and caramelised.

Preheat the Oven:

Switch your oven on to 180°C (350°F / Gas Mark 4) to get it ready for baking.

Add Tomatoes:

To keep the sauce from getting too watery, squeeze the seeds out of the cherry tomatoes in a bowl of water. Roughly tear the tomatoes and stir them into the onion mix.

Bring It All Together:

Return the browned chicken and golden aubergines to the pan, along with any resting juices. Pour in 600ml (2½ cups) of water. Sprinkle the pine nuts on top and finish with a good drizzle of lemon juice.

Bake:

Pop the whole pan into the bottom rack of your oven and cook uncovered for 45 minutes. It should come out bubbling and golden, with the flavours all beautifully melded.

Serve:

Scatter fresh basil leaves over the top and serve with lemony couscous or crusty bread. Honestly, it’s one of those dishes that tastes even better than it smells.

Why I Love This Recipe

I made this on a weeknight when I had aubergines to use up and wanted something wholesome but not too fussy. The combo of cinnamon, chillies, and capers really elevates the dish. It felt like a cosy Sunday roast, but without all the effort. Even my picky eaters loved it.

Recipe Tips

• Salt the Aubergines: It’s worth the extra time. You’ll get better texture and no bitterness.
• Brown the Chicken Well: That crispy skin makes all the difference.
• Go Easy on the Heat: Slow caramelisation of the onions brings out natural sweetness.
• Tomato Tip: Squeeze out the seeds under water—no splashes and no watery sauce.
• Check the Bake: Keep an eye on the last 10 minutes. You want a bubbly, golden top.

How To Store This Jamie Oliver Aubergine And Chicken

At Room Temperature

Let it sit out for no more than 2 hours after cooking before storing.

In the Fridge

Cool the dish completely and place it in an airtight container. Keeps well for up to 3 days.

In the Freezer

Freeze in portions in airtight containers or freezer bags. Use within 2 months for best texture.

Reheating

Reheat in an oven-safe dish covered with foil at 180°C (350°F) for 15–20 minutes, or until piping hot throughout.

Nutrition Facts (per serving)

• Calories: 299
• Carbs: 8.3g
• Protein: 26.2g
• Fat: 18.2g
• Sugar: 6.8g
• Fibre: 1g
• Sodium: Moderate (depends on capers and added salt)

Let’s Answer a Few Questions!

Can I use chicken thighs only instead of a whole chicken?
Absolutely! Thighs work great and stay juicy.

What’s a good substitute for pine nuts?
Try slivered almonds or chopped walnuts if that’s what you have.

Is it very spicy with three chillies?
Not too spicy—the chillies infuse flavour more than heat. But reduce to one if you’re sensitive.

Can I make this vegetarian?
Sure! Swap chicken for canned chickpeas or roasted cauliflower.

What’s best to serve with this dish?
I love it with lemon couscous, but rice or crusty bread are both fab too.

Try More Recipes:

• Jamie Oliver Aubergine And Courgette Lasagne
• Jamie Oliver Aubergine Daal
• Jamie Oliver Aubergine Burger
• Jamie Oliver Aubergine Curry