Ratatouille Baked Chicken Recipe
Here’s a delicious and wholesome recipe for Ratatouille Baked Chicken. This one-pan meal combines juicy baked chicken with a medley of roasted Provençal vegetables in a rich tomato base. It’s hearty, healthy, and packed with Mediterranean flavor.
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Ingredients:
For the Chicken:
4 bone-in, skin-on chicken thighs (or breasts)
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper, to taste
For the Ratatouille Vegetables:
1 small eggplant, diced
1 zucchini, sliced into half-moons
1 yellow squash, sliced into half-moons
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium red onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
For the Tomato Sauce:
1 can (400g / 14 oz) crushed tomatoes
1 tablespoon tomato paste
1 teaspoon balsamic vinegar (optional, for depth of flavor)
Salt and pepper, to taste
Optional Garnish:
Fresh basil or parsley, chopped
Grated Parmesan cheese
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Instructions:
Preheat Oven:
Preheat your oven to 200°C / 400°F.
Prepare the Chicken:
Pat the chicken dry. Rub with olive oil, thyme, paprika, salt, and pepper.
Set aside to marinate briefly while preparing the vegetables.
Prepare the Vegetables:
In a large bowl, toss the eggplant, zucchini, squash, bell peppers, and onion with olive oil, garlic, oregano, basil, salt, and pepper.
Make the Tomato Base:
In a baking dish or ovenproof skillet, mix together the crushed tomatoes, tomato paste, balsamic vinegar, salt, and pepper.
Assemble the Dish:
Spread the seasoned ratatouille vegetables evenly over the tomato sauce.
Nestle the chicken pieces on top, skin side up.
Bake:
Cover with foil and bake for 30 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the chicken skin is golden and crispy and the internal temperature reaches 75°C (165°F).
Optional: Broil for 2-3 minutes for extra crispy skin.
Serve:
Garnish with fresh herbs and a sprinkle of Parmesan, if desired.
Serve with crusty bread, rice, or couscous to soak up the sauce.
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Tips:
You can add olives or capers for a briny touch.
To make it vegetarian, skip the chicken and just bake the ratatouille as a side or main.
This dish keeps well and tastes even better the next day!
