Sheet-Pan Ratatouille with Chicken Thighs

Rustic ratatouille takes a big pile of summer vegetables and lets them shine. This version is adapted for the oven, so you can have a glass of rosé, instead of standing over a hot stove.

What You Get

Eggplant

Summer squash

Sweet peppers

Cherry tomatoes

Red onion

Garlic

Chicken thighs

Basil

Baguette

What You’ll Need

Olive oil

Salt and freshly ground pepper

Makes 3 servings

Active Time: 15 minutes 

Total Time: 50 minutes 

Step 1

Preheat the oven to 450°F. Line a rimmed baking sheet with foil.

Step 2

Cut the eggplant and summer squash into bite-size pieces. Cut the peppers into bite-size pieces, removing the seeds. Rinse the cherry tomatoes and remove the tops. Roughly chop the red onion. Smash 4 or 5 cloves of garlic, removing the skins. Pile the vegetables on the prepared pan, drizzle with ¼ cup olive oil, sprinkle with ½ teaspoon salt, grind with pepper, and toss to coat.

Step 3

Remove the chicken thighs from the packaging, drizzle with olive oil, season with salt, and nestle the thighs, skin-side up on the bed of vegetables.

Step 4

Transfer the pan to the oven and roast until the chicken is golden, the juices run clear when pricked with a knife, and the vegetables are browned, 35 to 40 minutes. Transfer the chicken to plates and let rest for a few minutes.

Step 5

Toward the end of roasting, pick a couple handfuls of basil leaves, toss the stems, and tear the leaves. Slide the baguette into the oven to warm.

Step 6

When the chicken and vegetables are ready, gently fold the basil into the vegetables, coating everything in the pan juices. Heap the ratatouille on plates, top with the chicken thighs, and serve warm, with torn baguette for dipping.