A Comforting Twist on a Classic Dish
Looking for a hearty, family-friendly meal that’s bursting with flavor? This ratatouille baked chicken recipe is your answer. Crispy, golden chicken thighs nestle atop a vibrant medley of summer vegetables think zucchini, bell peppers, tomatoes, and eggplant. It’s a one-pan wonder that’s perfect for weeknight dinners or impressing guests at a cozy gathering. Ready to elevate your dinner Edison with this delicious dish? Let’s dive into how to make it!
Why Ratatouille Baked Chicken Stands Out
This recipe combines the rustic charm of French ratatouille with the satisfying crunch of perfectly cooked chicken thighs. The vegetables soak up the savory juices from the chicken, creating a rich, saucy base that’s both healthy and indulgent. With fresh herbs like basil, thyme, and rosemary, every bite is a burst of summer flavor. Plus, it’s easy to prep and bakes in one skillet, making cleanup a breeze.
Ingredients You’ll Need
Here’s what to gather for this ratatouille baked chicken (serves 6):
- 6 bone-in, skin-on chicken thighs (2 to 2½ pounds)
- 1¼ teaspoons salt, divided
- 3 tablespoons olive oil, divided
- 1 cup chopped onion
- 4 cloves garlic, minced
- 1 medium eggplant (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 coarsely chopped
- ¼ cup chopped fresh basil, divided
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon freshly ground black pepper
Step-by-Step Cooking Instructions
- Prep the Oven and Chicken: Preheat your oven to 400°F (200°C). Sprinkle chicken thighs with ½ teaspoon salt. Heat 1 tablespoon olive oil in a deep 12-inch oven-safe skillet over medium-high heat.
- Brown the Chicken: Add chicken, skin side down, and cook until golden and crispy, about 6-8 minutes. Flip and brown the other side for 4 minutes. Remove chicken and set aside.
- Cook the Aromatics: In the same skillet, add onion and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Sauté the Veggies: Add 2 tablespoons olive oil and the eggplant. Cook until softened, about 5 minutes. Add bell peppers and zucchini, cooking until tender, about 10 minutes.
- Build the Ratatouille: Stir in tomatoes, 3 tablespoons basil, thyme, rosemary, remaining ¾ teaspoon salt, and black pepper. Bring to a boil and cook until tomatoes break down, about 8 minutes, stirring occasionally.
- Combine and Bake: Nestle the chicken, skin side up, into the vegetable mixture. Transfer the skillet to the oven and bake until the chicken reaches 170°F (77°C) and the ratatouille is bubbly, about 20 minutes.
- Finish and Serve: Garnish with the remaining 1 tablespoon basil. Serve hot with crusty bread or rice to soak up the flavorful sauce.
Tips for Success
- Choose Fresh Veggies: Opt for ripe, firm tomatoes and zucchini for the best texture.
- Crisp Skin Secret: Pat the chicken dry before cooking to ensure a perfectly crispy skin.
- Make It Your Own: Swap yellow bell peppers for red or add a pinch of red pepper flakes for a spicy kick.
Why You’ll Love This Dish
This ratatouille baked chicken is a nutritional powerhouse, with 503 calories per serving, 39g of protein, and 26g of dietary fiber. It’s packed with vitamin C (95% of your daily needs) and potassium, making it as wholesome as it is delicious. The one-pan method keeps things simple, and the vibrant colors make it a feast for the eyes, too.
