Ratatouille Baked Chicken

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Önal Çatalbaş Modified: March 23, 2022
Ratatouille Baked Chicken

How To Make Ratatouille Baked Chicken

Serve this tangy and herby ratatouille baked chicken with bell pepper, zucchini, eggplant, and thyme, to fancy up dinners with this classic French dish.

Preparation: 10 minutes
Cooking: 1 hour
Total: 1 hour 10 minutes



  • 2tbspolive oil,extra virgin
  • 8chicken thighs,bone in, skin removed
  • kosher salt and freshly ground black pepper,to taste
  • 1small yellow onion,roughly chopped
  • 5clovesgarlic,minced
  • 1large eggplant,peeled and cut into 1-inch cubes
  • 1tbsptomato paste
  • 1tbspfresh thyme,finely chopped
  • 2medium zucchini,cut into ½-inch dice
  • 1yellow bell pepper,cut into ½-inch squares
  • 5tomatoes,vine ripened, cut into ½-inch dice
  • 1cupfresh basil leaves,finely chopped


  1. Preheat the oven to 400°F.

  2. Set a large Dutch oven over medium-high heat. Add 1/2 tablespoon olive oil and heat to shimmering.

  3. Pat the chicken dry with paper towels, season on all sides with salt and pepper, and set the chicken down in the pan. Cook, without moving, until nicely browned and the meat releases from the pan, about 5 minutes.

  4. Flip and continue cooking until the other side begins to brown, about 3 minutes. Remove the chicken to a plate and set aside.

  5. Reduce the heat to medium and add the remaining olive oil, onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.

  6. Add the eggplant and another pinch of salt and cook, stirring occasionally, until the eggplant begins to soften, about 5 minutes.

  7. Add the tomato paste and thyme and cook, stirring constantly, for 1 minute.

  8. Add the zucchini, bell pepper, tomatoes, another pinch of salt, and a twist of black pepper and cook, stirring occasionally, until all of the vegetables are tender, about 10 minutes.

  9. Remove the pan from the heat.

  10. Partially submerge the chicken into the vegetables. Transfer the pot to the oven and cook, uncovered, until the thickest portion of the chicken reaches an internal temperature of 160 degrees F, about 20 minutes.

  11. Remove from the oven and let stand for 10 minutes. Stir in the basil and serve.


  • Calories: 1037.02kcal
  • Fat: 72.08g
  • Saturated Fat: 18.65g
  • Trans Fat: 0.33g
  • Monounsaturated Fat: 31.83g
  • Polyunsaturated Fat: 14.51g
  • Carbohydrates: 28.65g
  • Fiber: 9.78g
  • Sugar: 13.84g
  • Protein: 69.55g
  • Cholesterol: 378.28mg
  • Sodium: 2085.45mg
  • Calcium: 116.92mg
  • Potassium: 2036.92mg
  • Iron: 4.84mg
  • Vitamin A: 190.55µg
  • Vitamin C: 133.08mg
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