DESCRIPTION
Skip the stirring and stewing with this sheet pan ratatouille for easy weeknight meals.
Serve over rice, pasta, polenta, or beans, or use as a sandwich/sub filling.
Ingredients
Scale
- 4 boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, peeled, diced
- 1 pint cherry tomatoes
- 1 medium zucchini, diced
- 1 small eggplant, diced
- 1 medium green bell pepper, seeded, diced
- 6 garlic cloves, peeled, roughly chopped
- 3 Tbsp. tomato paste
- 1 and 1/2 tsp. salt
- 1 Tbsp. dried oregano
- 3 Tbsp. olive oil
Instructions
- Preheat oven to 425°F.Â
- In a large bowl add chicken thighs, onion, tomatoes, zucchini, eggplant, bell pepper, garlic, tomato paste, salt, oregano, and oil. Toss to coat.
- Transfer ingredients to a large sheet pan; arrange vegetables and chicken in a single layer.Â
- Place pan in oven. Bake 40 minutes.
- Remove pan from oven. Transfer chicken and vegetables to a large serving bowl or platter. Serve warm or at room temperature.
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