Sheet Pan Ratatouille and Chicken

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This month Recipe Redux kinda snuck up on me. 

When life is running smoothly and I only have 6 urgent items on my to do list rather than 3,470 (rounded up to the nearest 10), I usually have at least 5 or 6 recipes that I've already developed, tested, cooked and photographed that are ready to go for a blog post. 

But lately, I've been in one of those busy seasons where I've been working later hours and eating dinner at times when there's no natural light. If you really want to see pictures of food lit by flash, you can go back to my 2014 recipes, but just take my advice on it when I say please don't. 

So when I looked Sunday night to plan my blog posts for the week and realized a.) I didn't have any recipes in the bank and b.) it was Recipe Redux on Thursday so I needed to come up with something creative and themed and c.) I was going to be out of town from Monday-Wednesday, I had a minor freakout. Although my many typos might lead you to think otherwise, I actually like to put a little thought into the recipes I share on the blog.  

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Thankfully, this month's theme is all about embracing my favorite fuss-free cooking trend - sheet pan meals. Just toss vegetables and a protein on a sheet pan, add your favorite flavorings and roast away until everything is tender and browned. 

Since I had just cooked a bomb ratatouille for the CSA cooking class I teach at City Roots farm, I honestly didn't even put any thought into this dish. I just recreated threw ratatouille vegetables onto a sheet pan, topped it with bone-in, skin-on chicken thighs, added lotsa olive oil (the key to good ratatouille) and popped it in the oven. It left plenty of leftovers for the hubs so he didn't have to starve in my absence (apparently an unecessary concern as he texted me a picture of homemade shrimp and grits the other night). 

To make this a complete meal, just throw some sliced potatoes in with the vegetables, or serve with cooked rice or crusty bread. I made some stovetop potatoes, because I was worried about overcrowding the pan the first time I was making it, but I think it would have been just fine. 


Sheet Pan Ratatouille and Chicken

Serves: Depends on how hungry you are!

Ingredients:

  • 2 medium zucchini, chopped
  • 3 medium tomatoes, chopped
  • 2 red bell peppers, stemmed, seeded and chopped 
  • 1 medium eggplant, chopped
  • 1 onion, chopped
  • 6 garlic cloves, smashed and peeled
  • 1/3 cup olive oil plus 2 teaspoons 
  • 1 1/2 teaspoons dried thyme
  • 4-6 bone-in, skin-on chicken thighs

Directions: 

  1. Preheat oven to 425 degrees. 
  2. Toss zucchini, tomatoes, peppers, eggplant, onion and garlic in a large mixing bowl. Drizzle in olive oil. Season with thyme, salt and freshly cracked black pepper. 
  3. Spread vegetables evenly on two large baking sheets. Nestle chicken thighs in the vegetables, 2-3 on each tray. Rub chicken thighs with 2 teaspoons olive oil, salt, and black pepper. 
  4. Place in the oven and roast about 40-45 minutes total, halfway through flipping the vegetables and switching positions of the two baking sheets in the oven. When chicken is cooked through and skin is crispy, it's ready to serve. 

More sheet pan meals: 

Sheet Pan Tandoori Chicken with Cucumber Raita and Green Chutney

Sheet Pan Tandoori Chicken with Cucumber Raita and Green Chutney

Roasted Summer Vegetables with Southern Romesco

Roasted Summer Vegetables with Southern Romesco

Roasted Fall Vegetable Pesto Pasta

Roasted Fall Vegetable Pesto Pasta

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