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This One-Pan Roasted Chicken Ratatouille features classic French-inspired flavors all in one skillet for an easy weeknight dinner.
Juicy, golden chicken thighs are roasted right on top of tender Mediterranean vegetables for a complete dinner with minimal cleanup. It’s inspired by a traditional French ratatouille, which is a cozy vegetarian stew brimming with vegetables like eggplant, tomatoes, bell peppers, and onions. This is my weeknight-friendly version complete with a one-pan method that comes together in just about an hour. I love that it’s made with all simple, wholesome ingredients — lots of with fresh produce, olive oil, and herbs like thyme and oregano — and doesn’t require any fancy equipment. A braiser or regular baking dish is all you need! It’s just an easy, balanced meal packed with protein and veggies that works for weeknights or entertaining. Who wouldn’t want that?
Have leftovers? I love to serve it over rice, couscous, or crusty bread the next day for a hearty lunch.
Ingredients:
- Eggplant
- Cherry Tomatoes
- Yellow Onion
- Zucchini
- Red Bell Pepper
- Garlic Cloves
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Tomato Paste
- Kosher Salt
- Freshly Ground Black Pepper
- Crushed Red Pepper Flakes
- Dried Oregano
- Fresh Thyme
- Bone-In, Skin-On Chicken Thighs
- Fresh Basil
step-by-step:
step one: preheat the oven
Preheat the oven to 375°F.
step two: prep the vegetables
In a 3.5-quart braiser or large baking dish, combine the eggplant, cherry tomatoes, onion, zucchini, bell pepper, and garlic. Add 3 tablespoons olive oil, balsamic vinegar, tomato paste, 1½ teaspoons salt, 1 teaspoon pepper, crushed red pepper flakes, oregano, and thyme. Toss until the vegetables are evenly coated, then spread them into a single, even layer.
step three: add the chicken and season
Nestle the chicken thighs into the vegetables, skin side up. Pat the chicken dry with a paper towel, then drizzle with the remaining 1 tablespoon olive oil, rubbing to evenly coat the skin. Sprinkle the tops of the chicken with the remaining 1 teaspoon salt and 1 teaspoon pepper.
step four: roast the chicken and vegeteables
Roast, uncovered, for 45 to 50 minutes, or until the chicken skin is golden and crisp and the vegetables are tender and jammy, almost stew-like.
step five: garnish and serve
Remove from the oven and let rest for a few minutes before serving. Garnish with fresh torn basil leaves.
recipe faqs:
You can, but you may need to adjust the cook time a bit since they’ll likely cook quicker than bone-in, skin-on chicken thighs.
This would also be great with yellow squash, button mushrooms, and/or red onions.
With so many colorful veggies and tons of fresh flavor, I hope y’all love this One-Pan Roasted Chicken Ratatouille! Let me know what you think of it in the comments below!
looking for more one-pan dinners? try these!
One-Pan Roasted Chicken with Lemony White Beans
One-Pan Salmon with Herb Butter Couscous
One-Pan Sesame Chicken and Rice
One-Pan Roasted Chicken Ratatouille
Ingredients
- 1 medium eggplant, cut into 1/2-inch cubes (about 4 cups)
- 2 cups cherry tomatoes
- 1 cup medium-diced yellow onion
- 1 cup medium-diced zucchini
- 1 red bell pepper, cut into 1/2-inch cubes
- 6 garlic cloves, peeled and smashed
- 4 tablespoons extra virgin olive oil, divided
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- 2½ teaspoons kosher salt, divided
- 2 teaspoons freshly ground black pepper, divided
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 2 teaspoons fresh thyme leaves
- 6 large bone-in skin on chicken thighs
- fresh torn basil leaves, for serving
Instructions
- Preheat the oven to 375°F.
- In a 3.5-quart braiser or large baking dish, combine the eggplant, cherry tomatoes, onion, zucchini, bell pepper, and garlic. Add 3 tablespoons olive oil, balsamic vinegar, tomato paste, 1½ teaspoons salt, 1 teaspoon pepper, crushed red pepper flakes, oregano, and thyme. Toss until the vegetables are evenly coated, then spread them into a single, even layer.
- Nestle the chicken thighs into the vegetables, skin side up. Pat the chicken dry with a paper towel, then drizzle with the remaining 1 tablespoon olive oil, rubbing to evenly coat the skin. Sprinkle the tops of the chicken with the remaining 1 teaspoon salt and 1 teaspoon pepper.
- Roast, uncovered, for 45 to 50 minutes, or until the chicken skin is golden and crisp and the vegetables are tender and jammy, almost stew-like.
- Remove from the oven and let rest for a few minutes before serving. Garnish with fresh torn basil leaves.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
This dish was wonderful and easy to make. We also made it with some jasmine rice! Our two year old was stabbing each veggie and eating them and saying yum. Keep up the good work — we are so thankful for your skills!
Thank you so much for this lovely comment, Colleen!
Perfect meal to get all the veggies in. I forgot how much i love eggplant!! Flavorful, delicious, and healthy. We served over jasmine rice. Will definitely be making again!!
Thank you Alex. Everyone in my family enjoyed this dish and it was so easy to make. Great flavors! I will be making it again.
So glad to hear it, Ivonne!
This is going to be on rotation in our house. SO easy to make on a weeknight and the flavors were fantastic! My 4 yo asked for more 😊
Amazing! Came out even better than I imagined. Thank you for sharing this delicious and easy recipe, will definitely be making again!
So glad to hear this! Thanks Megan!