Name: Ratatouille Baked Chicken
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6
Cuisine: French
Ingredients: 6 bone-in chicken thighs (2 to 2 1/2 pounds); 1 1/4 teaspoon salt, divided; 3 tablespoons olive oil, divided; 1 medium onion, chopped (1 cup); 4 cloves garlic, minced; 1 medium eggplant (1 pound), peeled and cut in 1-inch pieces (6 cups); 2 yellow bell peppers, seeded and cut in 1-inch pieces (2 cups); 1 medium zucchini, cut in 1-inch pieces (2 cups); 3 tomatoes, cored and coarsely chopped (3 cups); 1/4 cup chopped fresh basil, divided; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh rosemary; 1/2 teaspoon ground black pepper

Ratatouille Baked Chicken

This ratatouille baked chicken is a great family dish: crispy chicken thighs are served on top of a a summer vegetable medley of zucchini, bell peppers, tomatoes, and eggplant.

1 hr 25 min total 25 min prep 1 hr cook 6 503 cal

Instructions

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1 Gather all ingredients.
2 Preheat the oven to 400 degrees F (200 degrees C). Sprinkle chicken thighs evenly with 1/2 teaspoon salt. Heat 1 tablespoon oil in a deep 12-inch skillet over medium-high heat. Add chicken to skillet, skin side down. Cook until skin is browned, 6 to 8 minutes. Turn and brown on the second size, 4 minutes. Remove chicken from skillet.
3 Add onion to skillet. Cook and stir until tender, 5 minutes. Add garlic. Cook and stir until fragrant, about 1 minute.
4 Add remaining 2 tablespoons oil to skillet. Add eggplant. Cook and stir until softened, 5 minutes.
5 Add bell peppers and zucchini to skillet. Cook and stir until vegetables are tender, 10 minutes.
6 Stir in tomatoes, 3 tablespoons basil, the thyme, rosemary, remaining 3/4 teaspoon salt, and pepper. Bring to a boil and cook, stirring occasionally, until tomatoes start to break down, 8 minutes.
7 Nestle chicken into the ratatouille mixture, skin side up.
8 Bake until chicken is done (170 degrees F or 77 degrees C) and ratatouille is bubbling and saucy, 20 minutes. Garnish with remaining 1 tablespoon basil.