One-pan grilled chicken ratatouille Recipes

that’s it One-pan grilled chicken ratatouille features classic French-inspired flavors in one pot for an easy weeknight dinner.

cast iron skillet with roasted vegetables and marinated chicken thighs with fresh basil and sourdough bread

Roast sweet and golden chicken thighs over tender Mediterranean vegetables for a dinner with minimal cleanup. It is inspired by the traditional French ratatouille, which is a hearty soup filled with vegetables such as eggplant, tomatoes, bell peppers and onions. This is my go-to weeknight version with a one-pan recipe that comes together in about an hour. I love that it’s made with all simple, wholesome ingredients – lots of fresh produce, olive oil, and herbs like thyme and oregano – and requires no fancy equipment. All you need is a braiser or regular baking dish! Easy, balanced meals full of protein and vegetables that work for the week or for fun. Who wouldn’t want that?

Are there any leftovers? I like to serve it with rice, couscous, or crusty bread the next day for lunch.

Ingredients:

Eggplant
Cherry tomatoes
Yellow onion
Zucchini
Red bell pepper
Garlic
Extra virgin olive oil
Balsamic vinegar
Paste tomatoes
kosher salt
Freshly ground black pepper
Crushed red pepper flakes
Dried oregano
Fresh thyme
Bone-in, Skin-on Chicken Thighs
Fresh basil

step by step:

step one: preheat the oven

Preheat the oven to 375°F.

flat cooking to make grilled chicken ratatouille with herbs, oil and fresh herbs

second step: prepare the vegetables

In a 3.5 liter bowl or a large baking dish, combine the eggplant, cherry tomatoes, onion, zucchini, bell pepper and garlic. Add 3 tablespoons olive oil, balsamic vinegar, tomato paste, ½ teaspoon salt, 1 teaspoon pepper, red pepper, oregano, and thyme. Toss until vegetables are coated, then spread in a single layer.

a large cast iron plate with vegetables and tomatoes

step three: add chicken and time

Toss the thighs in the vegetables, skin side up. Pat the chicken dry with a paper towel, and toss with the remaining 1 tablespoon of olive oil, rubbing to coat the skin. Sprinkle the top of the chicken with 1 teaspoon salt and 1 teaspoon pepper.

a large, light-backed cast-iron pan with sautéed vegetables and chicken thighs

step four: roast the chicken and vegetables

Roast, uncovered, for 45 to 50 minutes, or until the skin of the chicken is golden and brown and the vegetables are soft and sweet, almost like soup.

Close up of thighs and vegetables roasted in a cast iron oven

step five: decorate and serve

Remove from oven and let rest a few minutes before serving. Garnish with torn basil leaves.

two green and white dishes with grilled chicken and vegetables

Recipe questions:

can i use chicken breast?

You can do this, but you may need to adjust the cooking time slightly as it may cook faster than bone-in chicken thighs.

ARE THERE ANY OTHER VEGGIES I CAN ADD OR SUBSTITUTE?

It also goes well with yellow squash, button mushrooms, and/or red onions.

With colorful veggies and tons of fresh flavors, I hope you love this One-Pan Roasted Chicken Ratatouille! Let me know what you think about it in the comments below!

looking for a unique dinner? try these!

Oven Roasted Chicken with Lemon White Beans

One-Pan Salmon with Herb Butter Couscous

Chicken and sesame rice in a pan

One-pan grilled chicken ratatouille

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Of course Main course

Cuisine MEDITERRANEAN

Preparation time 15

Cooking time 45

Total Time 1

Servings

Calories 688kcal

Writer Alex Snodgrass

Ingredients

1 medium eggplant, cut into 1/2-inch cubes (about 4 cups)
2 cup cherry tomatoes
1 cup medium yellow onion
1 cup medium zucchini
1 red bell, cut into 1/2-inch cubes
6 garlic, crushed and crushed
4 tablespoons extra virgin olive oil, Divided into two
1 spoon balsamic vinegar
1 spoon tomato tomato
2½ teaspoon kosher salt, Divided into two
2 teaspoon freshly ground black pepper, Divided into two
1/4 teaspoon ground red pepper
1 teaspoon dried oregano
2 teaspoon fresh thyme leaves
6 big bone-in skin on the chicken thigh
fresh torn basil leaves, for service

instructions

Preheat the oven to 375°F.
In a 3.5 liter bowl or a large baking dish, combine the eggplant, cherry tomatoes, onion, zucchini, bell pepper and garlic. Add 3 tablespoons olive oil, balsamic vinegar, tomato paste, ½ teaspoon salt, 1 teaspoon pepper, red pepper, oregano, and thyme. Toss until vegetables are coated, then spread in a single layer.
Toss the thighs in the vegetables, skin side up. Pat the chicken dry with a paper towel, then add the remaining 1 tablespoon of olive oil, rubbing to coat the skin. Sprinkle the top of the chicken with 1 teaspoon salt and 1 teaspoon pepper.
Roast, uncovered, for 45 to 50 minutes, or until the skin of the chicken is golden and brown and the vegetables are soft and sweet, almost like soup.
Remove from oven and let rest a few minutes before serving. Garnish with torn basil leaves.

FOOD

Food photography and styling by Eat Love Eats.

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