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White bowl and wooden spoon with chicken, zucchini, tomato, and other veggies.

Chicken Ratatouille Sheet Pan Dinner Recipe

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: French

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

  1. Preheat oven to 425°F. 
  2. In a large bowl add chicken thighs, onion, tomatoes, zucchini, eggplant, bell pepper, garlic, tomato paste, salt, oregano, and oil. Toss to coat.
  3. Transfer ingredients to a large sheet pan; arrange vegetables and chicken  in a single layer. 
  4. Place pan in oven. Bake 40 minutes.
  5. 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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