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Golden-brown Ratatouille Baked Chicken with vibrant zucchini, carrots, and fresh basil on a rustic plate.
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Ratatouille Baked Chicken

This delicious Ratatouille Baked Chicken recipe combines tender chicken thighs with a vibrant, flavorful ratatouille, making for a perfect one-pan meal for a comforting dinner.
Prep Time25 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 30 minutes
Servings: 6 servings
Author: The Bright Food

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.

Notes

For best results, ensure your skillet is large enough to comfortably fit all the chicken thighs and vegetables. A good quality olive oil will enhance the flavor of the ratatouille.