Sheet Pan Chicken Ratatouille
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.
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Servings: 4 servings
Ingredients
For the Chicken
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound boneless, skinless chicken breasts cut into 2” cubes
For the Veggies
- 8 ounces globe eggplant cut into 1/4” inch slices and then cut into 1” pieces
- 1 (6-ounce) red bell pepper cut into 2” strips
- 1 (8-ounce) zucchini halved lengthwise and cut into 1/4” slices
- 1 cup chopped red onion
- 1 tablespoon minced garlic
- 10 ounces cherry tomatoes
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 tablespoon dried oregano
- 1/4 cup thinly sliced basil for garnish
Instructions
- Preheat the oven to 425°F. Combine the oregano, salt, and pepper in a medium-sized bowl. Add the chicken and toss it with the seasonings until it’s evenly coated. Set the chicken aside while you prepare the vegetables.
- Place the eggplant, bell pepper, and zucchini on a large sheet pan. Sprinkle the onion and garlic over the top followed by the cherry tomatoes. Drizzle the olive oil over the top of the vegetables and sprinkle the oregano and salt over the top. Stir the vegetables around to coat them evenly in the oil and spices. Place the chicken pieces on the sheet pan with the vegetables.
- Bake the veggies and chicken for 20 to 25 minutes, or until the chicken is cooked through. Garnish with the sliced basil and serve.
Notes
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.
Nutrition Estimate
Calories: 328kcal | Carbohydrates: 15.6g | Protein: 28.5g | Fat: 17.6g | Saturated Fat: 2.8g | Polyunsaturated Fat: 13g | Cholesterol: 82.7mg | Sodium: 936.2mg | Fiber: 5.2g | Sugar: 8.8g
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