Roast Chicken Recipe With Ratatouille Food

ROASTED RATATOUILLE CHICKEN

Steps:

• Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).
• Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.

ROASTED CHICKEN BREASTS WITH RATATOUILLE

Steps:

• Preheat oven to 450 degrees with rack in upper third. In a large straight-sided ovenproof skillet, heat 1/4 cup oil over medium-high. Add eggplant and cook, stirring frequently, until just beginning to brown, about 4 minutes. Add zucchini, garlic, and remaining 1 tablespoon oil. Cook, stirring, until garlic is fragrant, about 1 minute. Stir in tomatoes and thyme; season with salt and pepper.
• Season chicken on both sides with salt and pepper and rub with oil. Add to skillet, skin-side up, and roast in oven until chicken is cooked through, 25 to 30 minutes. Turn oven to broil and continue to cook until skin is golden brown and juices are bubbly, 1 to 2 minutes more. Let rest 10 minutes before serving.

ROSEMARY CHICKEN WITH OVEN-ROASTED RATATOUILLE

Steps:

• Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
• Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
• After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.

ROAST CHICKEN RECIPE WITH RATATOUILLE

Steps:

• Heat oven to 450ºF.
• Reserve 2 Tbsp. dressing for later use. Place chicken in roasting pan sprayed with cooking spray; brush with remaining dressing. Place 4 each rosemary sprigs and thyme sprigs in chicken breast cavity.
• Bake chicken 15 min. Meanwhile, toss vegetables and garlic with reserved dressing in large bowl.
• Reduce oven temperature to 375ºF. Meanwhile, dissolve bouillon in water. Add broth to roasting pan; spoon vegetable mixture around chicken. Top with bay leaves, and remaining rosemary and thyme sprigs.
• Bake 1-1/2 hours or until chicken is done (165ºF).

ROASTED CHICKEN LEGS AND RATATOUILLE

Steps:

• Preheat oven to 375 degrees F.
• In a large aluminum foiled roasting pan, place 1 tbsp olive oil.
• Add chicken legs side by side and drizzle the rest of the oil and the spices on top of the chicken.
• Place zucchini, squash, onion, garlic, and tomato around the chicken legs (you can place the vegetables underneath and above the legs if they don't fit.
• Cover all with the tomato pasta sauce evenly.
• Bake for 40-50 minutes until chicken juice runs clear.

ROASTED RATATOUILLE

Steps:

• Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
• Sprinkle with rosemary, thyme, salt and pepper.
• Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
• Toss with basil, olive oil and vinegar.
• Taste and adjust seasonings if necessary.

CHICKEN RATATOUILLE

Steps:

• Saute chicken in oil about 2 minutes per side.
• Add eggplant, zucchini, onion, mushrooms, and green pepper.
• Cook 10 minutes.
• Add tomato and remaining ingredients except.
• cheese and simmer 3-5 minutes more.
• Arrange chicken on top of vegetables and sprinkle cheese over chicken.
• Cook 1 more minute until cheese melts.
• Serve over barley or rice.