Paleo Roast Chicken Ratatouille
Prep time: 
Cook time: 
Total time: 
Yield: About 4 to 8 servings, depending whether or not you serve it with a side dish
  • 2 tablespoons olive oil, divided
  • 1½ lbs (680 g) plum tomatoes, chopped large
  • 2 medium onions, chopped large
  • 2 medium zucchini, chopped large
  • 2 medium yellow summer squash, chopped large
  • 1 small-medium eggplant, chopped large
  • 1 red bell pepper, de-seeded and chopped large
  • 5 large cloves garlic, minced
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 1½ teaspoons coarse kosher salt (use less if using fine salt), divided
  • ¾ teaspoon ground black pepper, divided
  • 1 cup (240 ml) crushed tomatoes
  • About 4 lbs (1.8 kg) bone-in, skin-on chicken thighs (this was 8 large-ish thighs)
  1. Preheat the oven to 350F; drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Add the tomato, onion, zucchini, yellow summer squash, eggplant, red bell pepper, garlic, rosemary, thyme, 1¼ teaspoons salt, and ½ teaspoon black pepper to the roasting pan and toss to combine. Cover the pan with foil and roast for 45 minutes.
  2. Remove the foil from the top of the roasting pan; stir in the crushed tomato. Securely fit a wire rack over the top of the roasting pan and arrange the chicken on top, skin side up. Rub the remaining 1 tablespoon oil on top of each piece of chicken, and then sprinkle on the remaining ¼ teaspoon salt and ⅛ teaspoon black pepper. Roast until the chicken is fully cooked (there should be no pink when you cut into it), about 1 hour.
  3. Serve hot.
Recipe by An Edible Mosaicâ„¢ at