Roast Chicken With Ratatouille Recipe

Name: Roast Chicken With Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken:; 8 skin-on bone-in pieces of chicken; 1/4 cup minced onion; 1 tablespoon fresh lemon juice; 1 tablespoon fresh thyme; 1 tablespoon fresh rosemary; 2 tablespoons olive oil; 1/2 teaspoon cayenne pepper; 1 tablespoon sea salt; Ratatouille:; 1/2 medium eggplant (6 ounces), diced (2 cups); 1 teaspoon kosher salt, plus more for seasoning; 1/4 cup extra-virgin olive oil; 1 medium zucchini, diced; 1 medium yellow squash, diced; 1 medium yellow onion, diced; 1/2 red bell pepper, diced; 3 tablespoons sliced garlic; 2 basil springs; 3 oregano sprigs; 1/2 cup dry white wine; 3 tomatoes (3/4 pound), diced (2cups); 1 cup tomato puree; Freshly ground pepper

Servings: persons

Chicken:
8 skin-on bone-in pieces of chicken
1/4 cup minced onion
1 tablespoon fresh lemon juice
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
2 tablespoons olive oil
1/2 teaspoon cayenne pepper
1 tablespoon sea salt
Ratatouille:
1/2 medium eggplant (6 ounces), diced (2 cups)
1 teaspoon kosher salt, plus more for seasoning
1/4 cup extra-virgin olive oil
1 medium zucchini, diced
1 medium yellow squash, diced
1 medium yellow onion, diced
1/2 red bell pepper, diced
3 tablespoons sliced garlic
2 basil springs
3 oregano sprigs
1/2 cup dry white wine
3 tomatoes (3/4 pound), diced (2cups)
1 cup tomato puree
Freshly ground pepper

1
1. Prepare the chicken
2
Preheat the oven to 400 degrees. In a large bowl, toss the chicken with all of the remaining ingredients. Arrange the chicken skin side up on a rack set over a rimmed baking sheet. Roast for 40 - 45 minutes, until the chicken is golden and cooked through.
3
2. Meanwhile, prepare the Ratatouille in a colander set over a bowl, toss the eggplant with the 1 teaspoon of kosher salt. Let stand for 30 minutes. Gently squeeze the eggplant to release any bitter juices.
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3. In a large skillet, heat the olive oil until shimmering. Add the eggplant and cook, stirring occasionally, until golden, about 3 minutes. Add the zucchini, yellow squash, onion, red pepper, garlic, basil and oregano and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Stir in the wine, tomatoes and tomato puree and cook until the vegetables are tender and the sauce has thickened about 10 minutes. Discard the herb sprigs and season the ratatouille with salt and pepper.
5
4. Transfer the ratatouille to a platter, top with the chicken and serve.

813

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Chicken:, 8 skin-on bone-in pieces of chicken, 1/4 cup minced onion, 1 tablespoon fresh lemon juice, and more.

Yes, Roast Chicken With Ratatouille falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken With Ratatouille

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