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5 from 6 reviews
Ratatouille, a classic dish from the south of France, is packed with summer-fresh produce but instead of stewing or arranging the veggies in a baking dish I like to toss all of the ingredients on a sheet pan. It makes for a lower-maintenance dinner that you can serve hot, at room temperature, or cold. Serve it all on its own or with rice or pasta on the side. I’ve included how to make a simple butter orzo in the notes, which is my favorite way to enjoy it for dinner.
Prep tip: Since everything cooks on one sheet pan, it’s important to weigh and cut the chicken and veggies to the sizes listed in the ingredients. If you don’t have a kitchen scale, note the weight amounts on your grocery list and use the scale in the produce department.
Butter herb orzo (serves 1): cook 1/2 cup according to package directions. Drain the pasta and set it aside. Place one tablespoon of butter in the pan you used to cook the pasta. Add one teaspoon of chopped fresh basil or thyme and stir it into the butter as it melts over medium-low heat. Once the butter is melted, add the cooked orzo and a couple of squeezes of fresh lemon juice. Stir to combine and season with a few pinches of salt and pepper. You can scale this recipe depending on how many servings you want.
Storage: Leftovers will keep for several days in an airtight container in the refrigerator. I don’t recommend freezing them.
Find it online: https://www.girlgonegourmet.com/sheet-pan-chicken-ratatouille/