One-Pan Roasted Chicken Ratatouille
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted chicken thighs baked with ratatouille vegetables: eggplant, zucchini, tomatoes, peppers, and fresh herbs. A Mediterranean one-pan main with tender chicken and roasted vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium eggplant, (cut into 1/2-inch cubes (about 4 cups))
- 2 cups cherry tomatoes
- 1 cup medium-diced yellow onion
- 1 cup medium-diced zucchini
- 1 red bell pepper, (cut into 1/2-inch cubes)
- 6 garlic cloves, (peeled and smashed)
- 4 tablespoons extra virgin olive oil, (divided)
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- 2½ teaspoons kosher salt, (divided)
- 2 teaspoons freshly ground black pepper, (divided)
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 2 teaspoons fresh thyme leaves
- 6 large bone-in skin on chicken thighs
- fresh torn basil leaves, (for serving)
At a glance
PER SERVING · TIME 1M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1363mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1231mg
- Calcium
- 102mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1363MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.