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Ratatouille Baked Chicken

Tender chicken thighs baked on a bed of ratatouille-style vegetables for a simple, flavorful one-pot meal.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 10 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 8 bone-in chicken thighs skin removed
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 1 small yellow onion roughly chopped
  • 5 cloves garlic minced
  • 1 large eggplant peeled and cut into 1-inch cubes
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh thyme finely chopped
  • 2 medium zucchini cut into 1/2-inch dice
  • 1 yellow bell pepper cut into 1/2-inch squares
  • 5 vine-ripened tomatoes cut into 1/2-inch dice
  • 1 cup fresh basil leaves finely chopped

Instructions

  • Preheat the oven to 400°F (200°C).
  • Heat a large Dutch oven over medium-high heat and add 1/2 tablespoon of the olive oil until shimmering.
  • Pat the chicken thighs dry, season both sides with kosher salt and freshly ground black pepper, and place them skinless-side down in the hot pot. Cook without moving until browned and the meat releases, about 5 minutes.
  • Flip the thighs and brown the other side for about 3 minutes, then transfer the chicken to a plate and set aside.
  • Reduce heat to medium, add the remaining 1½ tablespoons olive oil, then add the chopped onion, minced garlic, and a pinch of salt. Cook, stirring occasionally, until softened, about 3 minutes.
  • Add the cubed eggplant and another pinch of salt. Cook, stirring occasionally, until the eggplant begins to soften, about 5 minutes.
  • Stir in the tomato paste and chopped thyme and cook, stirring constantly, for 1 minute to combine flavors.
  • Add the diced zucchini, bell pepper, and tomatoes, season with another pinch of salt and a twist of black pepper, and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
  • Remove the pot from the heat and nestle the browned chicken thighs partially into the vegetables.
  • Transfer the uncovered pot to the preheated oven and bake until the thickest part of the chicken reaches 160°F (71°C), about 20 minutes.
  • Remove from the oven and let the chicken rest in the pot for 10 minutes, then stir in the chopped basil and serve.

Equipment

  • Dutch oven or ovenproof heavy pot
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Spatula or tongs

Notes

  • Use bone-in thighs for more flavor.
  • Peeling the eggplant reduces bitterness for a smoother texture.
  • Adjust salt and pepper to taste before baking.
  • Letting the chicken rest brings the internal temperature up to safe doneness.