Serves 4
65 min
Chicken Thighs with Chickpea Ratatouille
Recipe GLPRee1f45c9b8027d
Succulent roasted chicken thighs served over a vibrant vegetable and chickpea ratatouille inspired by French cooking. This one-pan dish combines tender eggplant, bell peppers, summer squash, and cherry tomatoes with hearty chickpeas, finished with fresh basil pesto for a colorful and satisfying main course.
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Ingredients
2 Red bell peppers
2 Yellow summer squash
½ Yellow onion, halved
1 Eggplant
2 cups Cooked chickpeas, drained and rinsed
½ cup Olive oil
1 teaspoon Kosher salt, plus more for the chicken
4 Bone-in, skin-on chicken thighs
Black pepper
2 cups Cherry tomatoes
1 cup Fresh basil pesto
Directions
Preheat your oven to 400°F. Pat the chicken thighs dry and generously season both sides with kosher salt and black pepper.
Cut the eggplant, bell peppers, and summer squash into 1-inch cubes. Cut the onion into rough chunks.
In a large roasting pan or baking dish, combine the diced eggplant, bell peppers, summer squash, onion, chickpeas, and cherry tomatoes. Drizzle with the olive oil and season with 1 teaspoon of kosher salt and black pepper to taste. Toss well to coat.
Create a shallow indent in the vegetable mixture and nestle the seasoned chicken thighs skin-side up among the vegetables, pressing them gently into the bed.
Roast uncovered for 40-45 minutes, until the chicken skin is golden and crispy and the internal temperature reaches 165°F at the thickest part of the thigh without touching bone.
Remove from the oven and let rest for 5 minutes. Divide the roasted vegetables and chickpeas among four plates, top each with a chicken thigh, and drizzle with a generous spoonful of fresh basil pesto before serving.
