Sheet-Pan Lemon-Thyme Roasted Chicken with Ratatouille
Roasted chicken and ratatouille is simplicity on a plate: the flavors of summer in perfect balance.
Keywords
- Vegetables
- Chicken
- Weeknight
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Baking sheet
- Oven
- Mixing bowl
- Measuring spoon
- Measuring cup
- Paper towel
- Aluminum foil
- Serving platter
- Chef's knife
- Cutting board
- Pastry brush
- Tongs
- Spatula
- Instant-read thermometer
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
- pepper
- 4 (10- to 12-ounce) bone-in split chicken breasts, trimmed
- 1 lemon, quartered
- 2 tablespoons minced fresh parsley
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