Ratatouille Baked Chicken
Ingredients
- 6 thigh with skin chicken thigh with skin
- 1 1/4 teaspoons salt, divided
- 3 tablespoons olive oil, divided
- 1 cup onion
- 4 cloves garlic, minced
- 1 medium eggplant (1 pound), peeled and cut in 1-inch pieces
- 2 bell peppers, seeded and cut in 1-inch pieces
- 1 medium zucchini, cut in 1-inch pieces
- 3 tomatoes, cored and coarsely chopped
- 1/4 cup chopped fresh basil, divided
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1/2 teaspoon ground black pepper
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Instructions
- Gather all ingredients.
- 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.
- Add onion to skillet. Cook and stir until tender, 5 minutes. Add garlic. Cook and stir until fragrant, about 1 minute.
- Add remaining 2 tablespoons oil to skillet. Add eggplant. Cook and stir until softened, 5 minutes.
- Add bell peppers and zucchini to skillet. Cook and stir until vegetables are tender, 10 minutes.
- 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.
- Nestle chicken into the ratatouille mixture, skin side up.
- 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.
Source
Original recipe: View Original