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

Name: Sheet-Pan Lemon-Thyme Roasted Chicken with Ratatouille | America's Test Kitchen
Total time: 45 min
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

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Roasted chicken and ratatouille is simplicity on a plate: the flavors of summer in perfect balance.

Keywords

Vegetables
Chicken
Weeknight
Main Courses

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