ROASTED RATATOUILLE CHICKEN
A classic chicken recipe that will keep the crowds coming back for more
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).
- Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.
Nutrition Facts : Calories 318 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.25 milligram of sodium
ROSEMARY CHICKEN WITH OVEN-ROASTED RATATOUILLE
You can't beat this low-fat, one-pot recipe for an easy meal, bursting with summer colour and flavour
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
- Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
- After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.
Nutrition Facts : Calories 288 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 0.25 milligram of sodium
SHEET PAN RATATOUILLE
Ratatouille is a classic vegetarian French dish that I made in one pan in no time and got the most caramelized and tender vegetables.
Provided by Fioa
Categories World Cuisine Recipes European French
Time 57m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
- Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 23.6 g, Fat 7.6 g, Fiber 9.1 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 599.8 mg, Sugar 11.1 g
ROAST CHICKEN WITH RATATOUILLE
Steps:
- 1. Prepare the chicken Preheat the oven to 400 degrees. In a large bowl, toss the chicken with all of the remaining ingredients. Arrange the chicken skin side up on a rack set over a rimmed baking sheet. Roast for 40 - 45 minutes, until the chicken is golden and cooked through. 2. Meanwhile, prepare the Ratatouille in a colander set over a bowl, toss the eggplant with the 1 teaspoon of kosher salt. Let stand for 30 minutes. Gently squeeze the eggplant to release any bitter juices. 3. In a large skillet, heat the olive oil until shimmering. Add the eggplant and cook, stirring occasionally, until golden, about 3 minutes. Add the zucchini, yellow squash, onion, red pepper, garlic, basil and oregano and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Stir in the wine, tomatoes and tomato puree and cook until the vegetables are tender and the sauce has thickened about 10 minutes. Discard the herb sprigs and season the ratatouille with salt and pepper. 4. Transfer the ratatouille to a platter, top with the chicken and serve.
CHICKEN RATATOUILLE
This French dish uses loads of Mediterranean vegetables and is a perfect way to use up the zucchini flooding your garden! We like to add chicken to ours to make it a whole meal, and we usually serve it over rice. We usually do half a breast per person. This is our family's version, so it doesn't have the eggplant or the fresh tomatoes that you see in most traditional ratatouille recipes (maybe when the kids grow up a little?), but this recipe did get the kids to start eating zucchini and mushrooms, which we never thought would happen!
Provided by Sarah d'
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 49m
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
- Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 17.4 g, Cholesterol 109.9 mg, Fat 12.2 g, Fiber 4.8 g, Protein 46.1 g, SaturatedFat 2.3 g, Sodium 1388.7 mg, Sugar 8.3 g
ROASTED CHICKEN LEGS AND RATATOUILLE
Make and share this Roasted Chicken Legs and Ratatouille recipe from Food.com.
Provided by abigler_06
Categories European
Time 50m
Yield 4 chicken legs, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a large aluminum foiled roasting pan, place 1 tbsp olive oil.
- Add chicken legs side by side and drizzle the rest of the oil and the spices on top of the chicken.
- Place zucchini, squash, onion, garlic, and tomato around the chicken legs (you can place the vegetables underneath and above the legs if they don't fit.
- Cover all with the tomato pasta sauce evenly.
- Bake for 40-50 minutes until chicken juice runs clear.
Nutrition Facts : Calories 517.5, Fat 30.8, SaturatedFat 7.6, Cholesterol 141.2, Sodium 669.2, Carbohydrate 24.6, Fiber 5.1, Sugar 15.6, Protein 34.4
ROASTED CHICKEN BREASTS WITH RATATOUILLE
Serve this Roasted Chicken Breasts with Ratatouille with crusty bread to sop up the juices.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees with rack in upper third. In a large straight-sided ovenproof skillet, heat 1/4 cup oil over medium-high. Add eggplant and cook, stirring frequently, until just beginning to brown, about 4 minutes. Add zucchini, garlic, and remaining 1 tablespoon oil. Cook, stirring, until garlic is fragrant, about 1 minute. Stir in tomatoes and thyme; season with salt and pepper.
- Season chicken on both sides with salt and pepper and rub with oil. Add to skillet, skin-side up, and roast in oven until chicken is cooked through, 25 to 30 minutes. Turn oven to broil and continue to cook until skin is golden brown and juices are bubbly, 1 to 2 minutes more. Let rest 10 minutes before serving.
CHICKEN WITH RATATOUILLE
Provided by Marian Burros
Categories dinner, main course
Time 35m
Yield 2 or 4 servings
Number Of Ingredients 6
Steps:
- Wash and dry chicken breasts. Sprinkle with pepper.
- Heat oil in skillet and saute chicken over medium heat until breasts are browned on both sides.
- Spread half of the ratatouille on the bottom of two shallow baking dishes; top with chicken breasts. Top breasts with remaining ratatouille, covering well. Sprinkle with cheese.
- Wrap dishes well with double thickness of aluminum foil and freeze or refrigerate.
- To serve, defrost if frozen. If serving 4, transfer ratatouille and chicken to one shallow baking dish and cook, covered, on top of the stove over medium-low heat for 20 to 25 minutes. (If only 2 servings are desired, cook in original baking dish.) If desired, run dish under broiler to brown cheese.
- While chicken is cooking, cook macaroni according to package directions.
ROASTED CHICKEN BREASTS WITH RATATOUILLE
Serve this Roasted Chicken Breasts with Ratatouille with crusty bread to sop up the juices.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees with rack in upper third. In a large straight-sided ovenproof skillet, heat 1/4 cup oil over medium-high. Add eggplant and cook, stirring frequently, until just beginning to brown, about 4 minutes. Add zucchini, garlic, and remaining 1 tablespoon oil. Cook, stirring, until garlic is fragrant, about 1 minute. Stir in tomatoes and thyme; season with salt and pepper.
- Season chicken on both sides with salt and pepper and rub with oil. Add to skillet, skin-side up, and roast in oven until chicken is cooked through, 25 to 30 minutes. Turn oven to broil and continue to cook until skin is golden brown and juices are bubbly, 1 to 2 minutes more. Let rest 10 minutes before serving.
ROAST CHICKEN RECIPE WITH RATATOUILLE
Looking for a new roast chicken recipe? Then try our recipe for Roast Chicken with Ratatouille! This easy roast chicken is a delicious dinner idea all year round. Pair it with seasonal veggies, ratatouille to roast root vegetables!
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 8 servings, 1/8 recipe each
Number Of Ingredients 12
Steps:
- Heat oven to 450ºF.
- Reserve 2 Tbsp. dressing for later use. Place chicken in roasting pan sprayed with cooking spray; brush with remaining dressing. Place 4 each rosemary sprigs and thyme sprigs in chicken breast cavity.
- Bake chicken 15 min. Meanwhile, toss vegetables and garlic with reserved dressing in large bowl.
- Reduce oven temperature to 375ºF. Meanwhile, dissolve bouillon in water. Add broth to roasting pan; spoon vegetable mixture around chicken. Top with bay leaves, and remaining rosemary and thyme sprigs.
- Bake 1-1/2 hours or until chicken is done (165ºF).
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 270 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 4 g, Protein 31 g
More about "roast chicken recipe with ratatouille"
BAREFOOT CONTESSA | ROASTED RATATOUILLE WITH POLENTA
From barefootcontessa.com
EASY SHEET PAN CHICKEN RECIPE: MELISSA CLARK OVEN …
From today.com
ROASTED RATATOUILLE - RECIPE - FINECOOKING
From finecooking.com
CHICKEN RATATOUILLE RECIPE | CHEFDEHOME.COM
From chefdehome.com
PALEO HACK: ROAST CHICKEN WITH RATATOUILLE - ANDREW …
From andrewzimmern.com
ROAST CHICKEN WITH RATATOUILLE - ANDREW ZIMMERN
From andrewzimmern.com
Estimated Reading Time 1 min
CHICKEN ROASTED ON RATATOUILLE | RICARDO
From ricardocuisine.com
5/5 (14)Category Main DishesServings 4Total Time 1 hr 35 mins
ROAST CHICKEN WITH RATATOUILLE RECIPE - ANDREW ZIMMERN …
From foodandwine.com
Servings 4Total Time 1 hr
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
ROASTED CHICKEN AND RATATOUILLE - JMORE
From jmoreliving.com
HICKORY GRILLED 1/2 ROAST CHICKEN WITH A SMOKY RATATOUILLE
From bgfoodsawayfromhome.com
ROASTED RATATOUILLE CHICKEN | RECIPE CART
From getrecipecart.com
GEOFFREY ZAKARIAN SHARES RECIPE FOR RATATOUILLE AND ROASTED CHICKEN …
From today.com
CHICKEN RATATOUILLE SHEET PAN DINNER - COOKTHESTORY
From cookthestory.com
ONE POT WONDERS: EASY RATATOUILLE WITH CHICKEN - SERIOUS EATS
From seriouseats.com
LEMON-THYME ROASTED CHICKEN WITH RATATOUILLE | ONE-PAN WONDERS
From americastestkitchen.com
CHICKEN RATATOUILLE | CHICKEN.CA
From chicken.ca
RATATOUILLE BAKED CHICKEN - SKINNYTASTE
From skinnytaste.com
ROAST CHICKEN BREAST WITH RATATOUILLE | THRIFTY FOODS RECIPES
From thriftyfoods.com
ROASTED CHICKEN BREAST WITH RATATOUILLE - HEALTHY FOOD GUIDE
From healthyfood.com
PALEO CHICKEN THIGHS WITH ROASTED RATATOUILLE - NOSHTASTIC
From noshtastic.com
RATATOUILLE ROAST CHICKEN – BUSY IN BROOKLYN
From busyinbrooklyn.com
CHICKEN ROASTED ON RATATOUILLE - RECIPES LIST
From recipes-list.com
ROASTED RATATOUILLE CHICKEN - STUDENT RECIPES
From studentrecipes.com
CHICKEN RATATOUILLE RECIPES | WOMAN & HOME
From womanandhome.com
ROAST CHICKEN WITH RATATOUILLE - MEATSKING.COM
From meatsking.com
ROAST CHICKEN WITH RATATOUILLE RECIPE | EAT SMARTER USA
From eatsmarter.com
ROAST CHICKEN WITH RATATOUILLE RECIPE | RECIPE | RATATOUILLE RECIPE ...
From pinterest.ca
ROAST RATATOUILLE WITH CHICKEN RECIPE | WOOLWORTHS
From woolworths.com.au
GRILLED CHICKEN AND RATATOUILLE RECIPE | BON APPéTIT
From bonappetit.com
CHICKEN WITH RATATOUILLE RECIPE | MYRECIPES
From myrecipes.com
ROASTED RATATOUILLE WITH CHICKEN AND RICE RECIPE | RICEARONI.COM
From ricearoni.com
ROASTED CHICKEN WITH AN EASY RATATOUILLE RECIPE - YOUTUBE
BAKED RATATOUILLE & ROSEMARY CHICKEN SHEET PAN RECIPE
From thegingeredwhisk.com
SHEET PAN CHICKEN RATATOUILLE - GIRL GONE GOURMET
From girlgonegourmet.com
ONE POT CHICKEN RATATOUILLE RECIPE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
CHICKEN RATATOUILLE - MANITOBA CHICKEN
From manitobachicken.ca
RATATOUILLE ROAST CHICKEN - GO FOOD - GOFOODFOOD.CC
From gofoodfood.cc
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love