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Plated meal

Ratatouille with Roasted Chicken with Ratatouille

  • Gluten Free
  • Paleo
  • Low Calorie
  • Low Carb
  • High Protein
  • Meat
  • Chicken

This humble vegetable stew perfectly compliments the roasted chicken.

  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Add half the oil to the frying pan and place on high heat.

  • 1.5 min

    Season the chicken with salt and pepper and add to the pan skin side down.

  • 3.5 min

    When the skin is crisp turn and and continue to cook until you have a nice colour on both sides.

  • 5.5 min

    Remove the chicken, place on a baking tray and put in the oven to cook through. (10-15mins)

  • 6.5 min

    Chop the zuchini into thin rounds and roughly chop the red capsicum and aubergine.

  • 11.0 min

    Peel and roughly chop the brown onion and finely chop the garlic.

  • 13.0 min

    Wipe down the pan used to cook the chicken, add the remaining olive oil and heat over medium-high heat.

  • 14.5 min

    Add the onion and garlic and cook until the onion is translucent. Add the red capsicum to the pan and cook until blistered.

  • 17.0 min

    Add the zucchini and aubergine to the pan and cook until softening.

  • 19.0 min

    Add the chopped tomatoes and basil to the pan and allow to simmer.

  • 21.0 min

    Add a little water if the sauce begins to become to dry.

  • 24.0 min

    Stir through the black olives and season with salt and pepper.

  • 25.0 min

    Remove the chicken from the oven. Distribute the ratatouille among serving plates.

  • Ingredients

    Chicken Thighs (Skin On)

    Dried Basil

    Olive Oil

    1 tablespoon per person

    Garlic

    sliced

    Brown Onion

    coarsly chopped use 1/3 onion per person

    Aubergine

    coarsly chopped

    Red Capsicum

    coarsly chopped

    Zucchini

    sliced

    Chopped Tomatoes

    Black Olives

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