Introduction:
Craving a dish that’s both comforting and bursting with flavor? Ratatouille Baked Chicken might be your new go-to recipe! This delightful meal combines the rustic charm of ratatouille with the protein-packed goodness of baked chicken. For a comprehensive guide on preparing this delightful dish, you might find an Allrecipes Ratatouille Baked Chicken recipe helpful.
You’ll discover how to create this dish using four different methods, each adding a unique twist. For more delicious poultry inspiration, explore the classic Alice Springs chicken recipe. Get ready for a simple yet tasty way to bring a bit of French countryside into your kitchen.
Why you will love the Ratatouille Baked Chicken:
You’ll love this Ratatouille Baked Chicken for its simplicity and rich flavor. This Ratatouille Baked Chicken brings together tender chicken and fresh garden vegetables in one delicious dish. It’s a quick, healthy meal perfect for any night. If you’re a fan of flavorful chicken dishes, you might also enjoy a luscious creamy garlic chicken. For those seeking a healthier twist on this satisfying meal, consider exploring a Skinnytaste Ratatouille Baked Chicken recipe. Enjoy a hearty, flavorful dinner without much fuss.
Ingredients:
- 6 bone-in, skin-on chicken thighs (about 2 to 2 1/2 pounds total). For another take on this cut, consider preparing succulent smoked chicken thighs.
- 1 1/4 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
- 1/4 cup chopped fresh basil, divided
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon freshly ground black pepper
Instructions:
Step 1: Preheat your oven to 400°F (200°C) and season your chicken thighs evenly with 1/2 teaspoon salt.
Step 2: Heat 1 tablespoon oil in a deep 12-inch skillet over medium-high heat. Sear the chicken skin-side down for 6-8 minutes until browned, then flip and brown for 4 minutes. Remove the chicken from the skillet.
Step 3: Add the onion to the skillet and cook for 5 minutes until it becomes tender. Stir in the garlic and cook for about 1 minute until fragrant.
Step 4: Add the remaining 2 tablespoons of oil and the eggplant to the skillet. Cook and stir until the eggplant softens, about 5 minutes.
Step 5: Stir in the bell peppers and zucchini. Continue to cook and stir for 10 minutes until these vegetables are tender.
Step 6: Stir in the tomatoes, 3 tablespoons basil, thyme, rosemary, the remaining 3/4 teaspoon salt, and pepper. Bring this ratatouille mixture to a boil and cook, stirring occasionally, for 8 minutes until the tomatoes start to break down.
Step 7: Carefully nestle the seared chicken thighs into the ratatouille mixture, making sure the skin side faces up.
Step 8: Bake your Ratatouille Baked Chicken for 20 minutes, until the chicken reaches 170°F (77°C) and the ratatouille is bubbling. Garnish with the remaining 1 tablespoon of fresh basil.
Storing and Reheating Tips:
- Storing: To store your Ratatouille Baked Chicken, let it cool completely. Place any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: For best results, warm your Ratatouille Baked Chicken in an oven at 350°F (175°C) until heated through. This helps the chicken stay tender. You can also use a microwave, heating in short bursts until hot.
FAQs:
- How do you make ratatouille baked chicken?
Sear chicken, then bake with chopped eggplant, zucchini, bell peppers, tomatoes, and herbs until tender. If you’re looking for an alternative preparation method, a sheet pan chicken ratatouille dinner offers a convenient, one-pan approach. - What ingredients are in ratatouille baked chicken?
Chicken, eggplant, zucchini, bell peppers, tomatoes, onions, garlic, and herbs are key ingredients. - Can you prepare ratatouille baked chicken ahead of time?
Yes, vegetables can be prepped or the dish fully cooked and reheated for convenience. - Is ratatouille baked chicken a healthy meal?
Yes, it’s a healthy meal, combining lean chicken protein with nutrient-rich vegetables. - What sides pair well with ratatouille baked chicken?
Rice, quinoa, crusty bread, couscous, or a simple green salad complement this dish well. - How long does it take to bake ratatouille chicken?
Baking typically takes 30-45 minutes at 375-400°F, depending on chicken thickness.
Conclusion:
Embracing Ratatouille Baked Chicken brings the flavors of the Mediterranean right to your table with minimal effort. This dish combines tender poultry with garden-fresh vegetables, creating a wholesome and satisfying meal. It is a delightful way to enjoy a balanced dinner, offering rich tastes and simple preparation. Consider this recipe for your next gathering or a comforting weeknight meal. Enjoy the hearty goodness and vibrant ingredients in every bite.
Ratatouille Baked Chicken
Equipment
- Oven
- Deep 12-inch Skillet
- Meat Thermometer
Ingredients
Main Ingredients
- 6 chicken thighs bone-in, skin-on (about 2 to 2 1/2 pounds total)
- 1 1/4 teaspoons salt divided
- 3 tablespoons olive oil divided
- 1 cup onion chopped
- 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
- 1/4 cup fresh basil chopped, divided
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
- 1/2 teaspoon black pepper freshly ground
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and season the chicken thighs evenly with 1/2 teaspoon salt.
Cooking
- Heat 1 tablespoon olive oil in a deep 12-inch skillet over medium-high heat. Sear the chicken skin-side down for 6-8 minutes until browned, then flip and brown for 4 minutes before removing it from the skillet.
- Add the onion to the skillet and cook for 5 minutes until tender, then stir in the garlic and cook for about 1 minute until fragrant.
- Add the remaining 2 tablespoons of olive oil and the eggplant to the skillet, cooking and stirring for about 5 minutes until the eggplant softens.
- Stir in the bell peppers and zucchini, then continue to cook and stir for 10 minutes until these vegetables are tender.
- Stir in the tomatoes, 3 tablespoons basil, thyme, rosemary, the remaining 3/4 teaspoon salt, and pepper. Bring this ratatouille mixture to a boil and cook, stirring occasionally, for 8 minutes until the tomatoes start to break down.
- Carefully nestle the seared chicken thighs into the ratatouille mixture, making sure the skin side faces up.
- Bake for 20 minutes, until the chicken reaches 170°F (77°C) and the ratatouille is bubbling. Garnish with the remaining 1 tablespoon of fresh basil before serving.