Chicken Ratatouille
- thespiceapothecary
- Jan 18
- 2 min read
Chicken Ratatouille made with roasted chicken and a colorful mix of vegetables slowly cooked in olive oil, seasoned with our Everyday and Italian Seasonings.
Ingredients for Chicken Ratatouille
2 eggplant (4 cups cubed)
1 large zucchini (2 1/2 cups cubed)
3 large tomatoes (2 1/2 cups cubed)
1 medium sized red bell pepper (1 cup chopped)
1 small red onion (1/2 cup diced)
4 garlic cloves, minced
1/4 cup of tomato paste
1 tablespoon of The Spice Apothecary's Italian Seasoning
4 chicken legs, 4 chicken thighs
The Spice Apothecary's Everyday Seasoning plus paprika
Olive oil
Fresh basil for serving
Directions
Preheat oven to 400 degrees F.
Peel and cut 2 eggplant into 1" cubes, remove the stem from a large zucchini and cut into 1/2" cubes. Cut 3 large tomatoes into 1/2" cubes.
Chop a medium sized red bell pepper into 1/2 inch pieces, dice a small red onion and mince 4 garlic cloves.
Measure out 1/4 cup of tomato paste and 1 tablespoon of The Spice Apothecary's Italian Seasoning.
Skin the chicken parts; liberally season both sides with The Spice Apothecary's Everyday Seasoning plus paprika.
Heat an ovenproof pan to medium-high and drizzle in a few swirls of olive oil. Add the chicken parts and sear for 5-6 minutes until the chicken easily releases from the pan. Flip and sear for another 3 to 4 minutes. Remove the chicken from the pan and set aside.
Lower the heat to medium and sauté the onion for about 3 minutes
Add in the eggplant, garlic and a pinch of salt and cook 3-4 minutes until the eggplant softens a bit; now add in the tomato paste, tomatoes, zucchini, red bell pepper, & 1 tablespoon of The Spice Apothecary's Italian Seasoning; mix well and sauté for 8-10 minutes.
Remove from heat. Nestle the chicken parts (thigh meat side down) into the veggies along with the juices and place the pan into your preheated oven on 400 degrees for about 15 minutes. Flip each chicken part and continue to bake until the temperature of the chicken reaches 160 degrees. This takes approximately another 10 minutes.
Remove from the oven and let rest for 10 minutes.
Garnish with fresh basil and re-season with kosher salt and black pepper if necessary.
Enjoy!
For step-by-step instructions with pics, visit our food blog, Simply Sundays: Chicken Ratatouille
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