Ratatouille Chicken: Baked Chicken With Veggies

Ratatouille chicken is a delicious and comforting meal that brings together crispy, juicy chicken thighs with a colorful mix of fresh veggies. It’s full of Mediterranean herbs and flavors, making it perfect for a relaxed weeknight dinner or when you want something tasty and easy.

Ingredients to make this Ratatouille Chicken:

• 6 bone-in chicken thighs with skin (about 2 to 2 1/2 pounds)

• 1 1/4 teaspoons salt, divided

• 3 tablespoons olive oil, divided

• 1 cup chopped onion

• 4 cloves garlic, minced

• 1 medium eggplant (around 1 pound), peeled and cut into 1-inch pieces

• 2 yellow bell peppers, seeded and cut into 1-inch pieces

• 1 medium zucchini, cut into 1-inch pieces

• 3 tomatoes, cored and roughly chopped

• 1/4 cup fresh basil, chopped, divided

• 1 teaspoon fresh thyme, chopped

• 1 teaspoon fresh rosemary, chopped

• 1/2 teaspoon black pepper, freshly ground

How to Make It:

1. Heat your oven to 400°F (200°C).

2. Prep the chicken: Pat the thighs dry with paper towels. Season with 1 teaspoon salt and some pepper. Heat 2 tablespoons of olive oil in a big oven-safe pan on medium-high heat. Place the chicken skin side down and cook until the skin is golden and crispy, about 6-8 minutes. Flip and cook for 3 more minutes. Take the chicken out and set it aside.

3. Cook the veggies: In the same pan, add the last tablespoon of olive oil. Toss in the onion and garlic and cook for about 3 minutes until soft and smelling good. Add the eggplant, peppers, zucchini, and tomatoes. Season with the remaining salt, thyme, rosemary, and half the basil. Stir and cook for 5-7 minutes until the veggies soften up.

4. Put it all together: Place the chicken thighs on top of the veggies, skin side up. Pop the pan into the oven and bake for 25-30 minutes until the chicken is fully cooked and the veggies are tender. This ratatouille chicken bakes together, letting the flavors mix perfectly.

5. Finish it off: Sprinkle the rest of the basil over everything just before serving.

Time Needed:

• Prep: 15 minutes

• Cooking: 40 minutes

• Total: About 55 minutes

Nutrition (per serving, 6 servings) about this Ratatouille Chicken:

• Calories: Around 370

• Protein: 30 grams

• Fat: 25 grams

• Carbs: 10 grams

• Fiber: 3 grams

FAQ:

Can I use boneless chicken thighs?
Yeah! Just reduce the bake time to about 20-25 minutes so they don’t dry out.

Can I make this ahead?
Sure! You can prep the veggies a day before, then add the chicken fresh before baking.

What sides go well with ratatouille chicken?
Try rice, some crusty bread, or a fresh green salad for a nice, balanced meal.

Source: www.allrecipes.com