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Chicken Ratatouille roasted

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Ingredients

Adjust Servings:
4 bone-in skin-on chicken thighs (about 1¾ pounds), trimmed
teaspoons kosher salt, divided
¾ teaspoon ground black pepper, divided
2 tablespoons plus 2 teaspoons olive oil, divided
4 cups (¾-inch) cubed eggplant
1 cup chopped yellow onion
2 medium carrots, peeled, halved lengthwise, and cut diagonally into 1-inch pieces (about 1 cup)
1 cup assorted cherry tomatoes, halved
1 tablespoon minced garlic (about 3 large cloves)
2 tablespoons red wine vinegar
3 tablespoons chopped fresh basil
To serve
french bread

Chicken Ratatouille roasted

Features:
  • Gluten Free
Cuisine:

Ingredients

  • To serve

Directions

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This chicken ratatouille recipe that’s basically a symphony of summer-fresh vegetables, chicken cooked together on a sheet pan. It’s not traditional, but more of a variation on a ratatouille theme. It’s not stewed but its flavors honor the classic from which it was derived. I shared a week or so ago, this sheet pan chicken ratatouille is a light dinner packed with so many good-for-you ingredients like eggplant, black pepper, and fresh herbs. The chicken takes it from side dish to main course.

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Steps

1
Done

Preheat oven to 425°.

2
Done

Sprinkle chicken with ½ teaspoon salt and ¼ teaspoon pepper. In a 12-inch ovenproof skillet, heat 2 teaspoons oil over medium-high heat. Add chicken, skin side down; cook until browned on bottom, 3 to 4 minutes. Turn, and cook until browned, 2 to 3 minutes more. Remove from skillet; set aside.

3
Done

Add remaining 2 tablespoons oil to skillet; heat over medium-high heat. Add eggplant, onion, and carrot; cook until softened, about 3 minutes. Add tomatoes and garlic; cook for 1 minute. Stir in vinegar, ½ teaspoon salt, and remaining ½ teaspoon pepper. Remove from heat. Nestle chicken, skin side up, in eggplant mixture. Transfer skillet to oven.

4
Done

Bake until an instant-read thermometer inserted in thickest portion of chicken registers 165° and vegetables are tender, about 25 minutes, stirring vegetables once. Sprinkle vegetables with basil and remaining ¼ teaspoon salt. Serve with French bread.

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