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1-Pan Roast Chicken Ratatouille Recipe (Paleo, Gluten Free)

This easy one-pan chicken dinner features ratatouille vegetables roasted under chicken thighs to catch all the flavorful drippings.
Course Main Course
Cuisine French
Keyword Chicken Ratatouille, Chicken Ratatouille Recipe, Roast Chicken Ratatouille
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Servings 8 servings
Calories 528kcal
Author Faith Gorsky

Ingredients

  • 2 tablespoons olive oil divided
  • 1 1/2 pounds 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
  • 1 1/2 teaspoons coarse kosher salt use less if using fine salt, divided
  • 3/4 teaspoon ground black pepper divided
  • 1 cup crushed tomatoes
  • 4 pounds bone-in skin-on chicken thighs this is 8 large-ish thighs
US Customary - Metric

Instructions

  • 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, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper to the roasting pan and toss to combine. Cover the pan with foil and roast for 45 minutes.
  • Remove the foil from the top of the roasting pan, and 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 1/4 teaspoon salt and 1/8 teaspoon black pepper. Roast until the chicken is fully cooked (there should be no pink when you cut into it), about 1 hour.
  • Serve hot.

Notes

  • Storage: Store leftovers covered in the fridge for up to 4 days.
  • If you prefer the final dish less stew-like and more dry: Omit the crushed tomatoes and add 1/2 cup chicken broth instead.

Nutrition

Calories: 528kcal | Carbohydrates: 17g | Protein: 35g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 637mg | Potassium: 1161mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1649IU | Vitamin C: 56mg | Calcium: 71mg | Iron: 3mg