Name: One-Pan Ratatouille with Chicken
Total time: 1 h 45 min
Ingredients: 1 pound eggplant , peeled and cut into 1-inch pieces; 12 ounces yellow summer squash , cut into 1-inch pieces; 2 red bell peppers , stemmed, seeded, and cut into 1-inch pieces; 10 ounces grape tomatoes or 12 ounces cherry tomatoes; 6 shallots , sliced thin; 1/4 cup extra-virgin olive oil; 3 garlic cloves , sliced thin; Salt and pepper; 4 (10- to 12-ounce) bone-in split chicken breasts , trimmed; 1/2 cup pitted Kalamata olives , halved; 1/4 cup minced fresh basil; 2 teaspoons grated lemon zest , plus lemon wedges for serving; 2 teaspoons minced fresh thyme

One-Pan Ratatouille with Chicken

By Cecelia Jenkins

Published on June 22, 2017

Time

1¾ hours

Yield

Serves 4

Ingredients

1 pound eggplant, peeled and cut into 1-inch pieces12 ounces yellow summer squash, cut into 1-inch pieces2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces10 ounces grape tomatoes or 12 ounces cherry tomatoes6 shallots, sliced thin¼ cup extra-virgin olive oil 3 garlic cloves, sliced thinSalt and pepper 4 (10- to 12-ounce) bone-in split chicken breasts, trimmed½ cup pitted Kalamata olives, halved¼ cup minced fresh basil 2 teaspoons grated lemon zest, plus lemon wedges for serving2 teaspoons minced fresh thyme

Before You Begin

Be sure to use a heavyweight rimmed baking sheet; flimsy sheets can warp in a hot oven. Our favorite is the Nordic Ware Baker’s Half Sheet. Serve with crusty bread.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Toss eggplant, squash, bell peppers, tomatoes, shallots, oil, garlic, 1 teaspoon salt, and 1 teaspoon pepper together on rimmed baking sheet and spread into even layer. Roast until vegetables are slightly softened and charred in spots, about 25 minutes, stirring halfway through roasting.

Pat chicken dry with paper towels and season with salt and pepper. Remove sheet from oven. Using rubber spatula, push vegetables to 1 side of sheet. Arrange chicken, skin side up, on now-empty side of sheet. Roast until chicken registers 160 degrees and vegetables are completely softened, about 25 minutes, stirring vegetables and rotating sheet halfway through roasting.

Remove sheet from oven, tent with aluminum foil, and let rest for 5 minutes. Transfer chicken to cutting board, carve chicken from bones (discard bones), and slice chicken 1/2 inch thick. Stir vegetables and pan juices until juices are almost completely absorbed, about 1 minute. Stir in olives and basil and top with chicken. Combine lemon zest and thyme in small bowl and sprinkle over chicken. Serve with lemon wedges.