Sheet-Pan Lemon-Thyme Roasted Chicken with Ratatouille | America's Test Kitchen

Ingredients

• 1 (14.5-ounce) can diced tomatoes, drained
• 12 ounces eggplant, cut into ½-inch pieces
• 2 zucchini (6 ounces each), cut into ½-inch pieces
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh thyme or 1½ teaspoons dried
• 2 garlic cloves, minced
• Salt and pepper
• 4 (10- to 12-ounce) bone-in split chicken breasts, trimmed
• 1 lemon, quartered
• 2 tablespoons minced fresh parsley