Roast Chicken with Ratatouille - Andrew Zimmern

Ingredients

• 8 skin-on, bone-in pieces of chicken
• 1/4 cup minced onion
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• 2 tablespoons olive oil
• 1/2 teaspoon cayenne pepper
• 1 tablespoon sea salt
• 1/2 medium eggplant (6 ounces), diced (2 cups)
• 1 teaspoon kosher salt, plus more for seasoning
• 1/4 cup extra-virgin olive oil
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 medium yellow onion, diced
• 1/2 red bell pepper, diced
• 3 tablespoons sliced garlic
• 2 basil sprigs
• 3 oregano sprigs
• 1/2 cup dry white wine
• 3 tomatoes (3/4 pound), diced (2 cups)
• 1 cup tomato puree
• Freshly ground pepper