By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
228 cal · 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.
Comments
All ingredients are readily available at Harris Teeter, Food Lion, Walmart, and ALDI in Charlotte, with no specialty stops required. The cost per serving runs around $3.50–$4.00, driven primarily by the chicken thighs and olive oil; chickpeas and summer vegetables keep it reasonable. The stated 65 minutes is honest if you're organized with knife work, though home cooks should expect 75 minutes with realistic prepping of eggplant, squash, and peppers. This is a forgiving, low-fuss weeknight dish that handles simmer time without constant attention and reheats beautifully, making it ideal for a family with leftovers in mind—though basil pesto can separate slightly when cold, so a quick stir and brief warm-up keeps it cohesive.
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