Ratatouille Chicken Thighs with Balsamic

I wanted to made Ratatouille Chicken Thighs from Cuisine At Home Weeknight Menus, but had no eggplants. So, this is original recipe with my exceptions and update without. I served it with plain couscous. Really great chicken skin and tasty veggie.


Balsamic-Thyme Oil:
3 tbsp. balsamic vinegar
2 tbsp. olive oil
2 tbsp. fresh thyme, chopped
2 tbsp. garlic, minced
1 tsp. kosher salt
1/2 tsp. black pepper

4 Roma tomatoes, quartered lengthwise
1 medium zucchini, cut 1’’ thick chunks
1 medium onion, cut 2’’ thick chunks
1 medium yellow pepper, cut 1’’ thick chunks
1 small eggplant, cut 1’’ thick chunks
Salt and pepper

8 chicken thighs, bone-in

Top with: goat cheese, crumbled

Preheat oven to 425 degrees. Line a baking sheet with foil; coat with nonstick spray.

Whisk all ingredients for the Balsamic-Thyme Oil together in a small bowl; set aside.

Combine vegetables in a large bowl and toss with 3 T. Balsamic-Thyme Oil. Arrange vegetables on one side of the prepared baking sheet.

Toss chicken with the remaining Balsamic-Thyme Oil and place on the other end of the baking sheet. Season everything with salt and pepper. Roast 45-60 minutes.

Top vegetables with goat cheese. Serve immediately.

Update from 10/10/11 with eggplants, mini sweet peppers, zucchini, red onions and skin-less chicken thighs.


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