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 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 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
ROAST RATATOUILLE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F.
- Working on a cookie sheet, combine vegetables. Drizzle liberally with extra-virgin olive oil and season with salt and pepper. Toss to coat vegetables evenly. Roast until just tender, 15 minutes. Transfer to a serving platter.
ROASTED VEGGIE RATATOUILLE (FRANCE)
Steps:
- Preheat the oven to 375 degrees F.
- Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
- Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
- Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!
ROASTED RATATOUILLE
Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove ... but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE HEARTSMART COOKING.
Provided by Gerry sans Sanddunes
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
- Sprinkle with rosemary, thyme, salt and pepper.
- Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
- Toss with basil, olive oil and vinegar.
- Taste and adjust seasonings if necessary.
Nutrition Facts : Calories 107.3, Fat 3, SaturatedFat 0.4, Sodium 227.3, Carbohydrate 19.1, Fiber 6, Sugar 7, Protein 4
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
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
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
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