Lemon Thyme Roasted Chicken with Ratatouille



You can make the ratatouille by itself, but the blending of the chicken juices with the veggies adds a whole new dimension of flavor. Another easy dish with minimal clean up! Barb L.

Serves: 4


1 can (14.5-15ozs) diced tomatoes (I prefer fire-roasted, but your choice), drained

1 eggplant, about 12 ozs (medium), cut into ½” pieces, skin left on

2 zucchini, about 6 oz each (small-medium) or 1 zucchini and 1 yellow summer squash, cut into ½” pieces, skin left on

3 Tbsp Flying Olive Garlic, Lemon, Thyme, Gremolata, Herbs de Provence, a Combination, or a Single Varietal of Choice

1 Tbsp minced fresh thyme or 1 ½ tsp dried (Use lemon thyme, if you have it)

Salt and pepper

4 (10-12 oz-large) chicken breasts with the bone in, trimmed of fat

1 lemon, quartered

2 Tbsp minced fresh parsley


Heat oven to 450 degrees F.

Adjust the oven rack to the upper-middle position of your oven. Place aluminum foil on a large rimmed baking sheet. Place it in the oven.

Meanwhile, in a large bowl, toss the drained tomatoes, eggplant, zucchini, 2 Tbsp of Flying Olive EVOO of Choice, 1 tsp fresh OR ½ tsp dried thyme, garlic, ½ tsp salt, and ¼ tsp pepper in a bowl. Mix (I confess, I used my clean hands).

Pat the chicken dry with paper towels and season with salt, pepper, and remaining thyme. Brush the remaining 1 Tbsp of oil evenly over the hot sheet. Place the chicken, skin side down, on 1 side of the sheet. Spread the vegetables in a single layer on the other side. (If you find your sheet isn’t big enough for the chicken and veggies, get out another rimmed sheet and divide the chicken and veggies between the two—voice of experience here.)

(Note: the oven is hot, so be careful when you open it that you don’t burn yourself!) Roast the chicken until it releases from the sheet and the veggies begin to wilt, about 10 minutes. Flip the chicken, skin side up, and stir the veggies. Continue to roast, stirring the veggies occasionally until the chicken registers 160 degrees with an instant read thermometer and the veggies are tender, about 10-15 minutes.

Remove the sheet from the oven (remember that oven is hot!). Tent loosely with aluminum foil and rest for 5 minutes. Transfer the chicken to a platter. Mix the veggies with the remaining pan juices, season with salt and pepper to taste, and add them to the platter. Sprinkle parsley over the veggies and serve with the roasted lemon wedges.

Inspired by a recipe in the wonderful book by the Editors at America’s Test Kitchen, One-Pan Wonders: Fuss-Free Meals for your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, and Slow Cooker, 2017.

Submitted by Barb L.