Ratatouille Baked Chicken
User Reviews
4.8
Ratatouille Baked Chicken
Description
This dish starts by browning skinless chicken thighs in olive oil to develop caramelization and flavor. The vegetables—eggplant, zucchini, bell pepper, tomatoes, and onion—are sautéed with garlic, tomato paste, and fresh thyme to soften and meld their tastes. The combination of ripe tomatoes and herbs imparts a fragrant base that enhances the chicken during baking.
The method balances a crispy and browned exterior on the chicken with a tender interior, while the vegetables cook down to create a ratatouille-style vegetable stew. The olive oil coats the ingredients, promoting even cooking and a harmonious blend of tastes. The result is a hearty, rustic meal with tender chicken complemented by the fresh vegetable medley.
Ratatouille Baked Chicken serves as a satisfying main course suitable for a family dinner, pairing well with bread or grains to soak up the flavorful juices. The combination offers protein and a variety of vegetables in one dish, creating both texture and color on the plate.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 8 bone-in chicken thighs (skin removed)
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 small yellow onion (roughly chopped)
- 5 garlic minced, cloves
- 1 large eggplant (peeled and cut into 1-inch cubes)
- 1 tablespoon tomato paste
- 1 tablespoon thyme finely chopped fresh
- 2 medium zucchini (cut into ½-inch dice)
- 1 yellow bell pepper (cut into ½-inch squares)
- 5 tomato cut into ½-inch dice, vine-ripened
- 1 cup basil finely chopped, fresh leaves
Instructions
- Preheat the oven to 400°F.
- Set a large Dutch oven over medium-high heat. Add 1/2 tablespoon olive oil and heat to shimmering.
- Pat the chicken dry with paper towels, season on all sides with salt and pepper, and set the chicken down in the pan. Cook, without moving, until nicely browned and the meat releases from the pan, about 5 minutes.
- Flip and continue cooking until the other side begins to brown, about 3 minutes. Remove the chicken to a plate and set aside.
- Reduce the heat to medium and add the remaining olive oil, onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
- Add the eggplant and another pinch of salt and cook, stirring occasionally, until the eggplant begins to soften, about 5 minutes.
- Add the tomato paste and thyme and cook, stirring constantly, for 1 minute.
- Add the zucchini, bell pepper, tomatoes, another pinch of salt, and a twist of black pepper and cook, stirring occasionally, until all of the vegetables are tender, about 10 minutes.
- Remove the pan from the heat.
- Partially submerge the chicken into the vegetables. Transfer the pot to the oven and cook, uncovered, until the thickest portion of the chicken reaches an internal temperature of 160°F, about 20 minutes.
- Remove from the oven and let stand for 10 minutes. Stir in the basil and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Serving | 2thighs 3/4 cup veggies | |
| Calories | 543kcal | 27% |
| Carbohydrates | 28.5g | 10% |
| Protein | 63.5g | 127% |
| Fat | 20g | 31% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 280mg | 93% |
| Sodium | 340.5mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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