Sheet Pan Chicken and Veggies (Ratatouille-Style)
Juicy chicken thighs meet ratatouille-style veggies in this sheet pan wonder! Perfectly roasted and bursting with flavor, this show-stopping and delicious one-pan meal will be your new weeknight favorite!
Servings: 4
Ingredients
- 4 tablespoons extra virgin olive oil divided
- 4 chicken thighs
- Magic Mushroom Powder or Diamond Crystal kosher salt + black pepper
- 1 medium eggplant cut crosswise into ⅛-inch slices
- ½ medium yellow onion cut crosswise into ⅛-inch slices, divided
- 2 medium roma tomatoes cut crosswise into ⅛-inch slices
- 4 large garlic cloves thinly sliced
- ¼ cup minced fresh basil divided (use about 2 tablespoon dried basil if not using fresh)
- 1 tablespoon minced fresh thyme divided (use about 1½ teaspoons dried thyme if not using fresh)
- 1 medium yellow squash cut crosswise into ⅛-inch slices
- 1 medium zucchini cut crosswise into ⅛-inch slices
- 1 medium yellow, red, or orange bell pepper cut into thin strips, ¼-inch thick
- 2 tablespoons aged balsamic vinegar
- 2 tablespoons minced Italian parsley
Instructions
- Heat oven to 400°F convection or 425°F conventional with rack in the middle.
- Drizzle a thin layer of extra virgin olive oil (~1 tablespoon) on the sheet pan and use a brush to evenly distribute it on the surface.
- Season the chicken thighs all over with 1½ teaspoons Magic Mushroom Powder (or with 1½ teaspoons Diamond Crystal kosher salt and ⅛ teaspoon freshly ground black pepper). Place the chicken thighs, skin-side down, on one side of the greased sheet pan.
- Time to layer the vegetables! First, tile the eggplant in a single layer on the sheet pan next to the chicken thighs.
- Next, sprinkle half the sliced onions on top of the eggplant slices. Season the eggplant and onions with ¼ teaspoon Magic Mushroom Powder (or Diamond Crystal kosher salt + ⅛ teaspoon black pepper).
- Add the layer of tomato slices on top of the eggplant and onions. Then, sprinkle on the remaining sliced onions and scatter on the garlic slices.
- Next, scatter half of the minced basil and thyme on top of the vegetables. Season with ¼ teaspoon Magic Mushroom Powder (or Diamond Crystal kosher salt + ⅛ teaspoon black pepper).
- For the final layer of vegetables, alternate rows of yellow squash slices, zucchini slices, and bell pepper slices. Repeat until the top is fully covered with the yellow, green, and orange veggies.
- Season the top of the vegetables one last time with ¼ teaspoon of Magic Mushroom Powder (or ¼ teaspoon Diamond Crystal kosher salt and ⅛ teaspoon black pepper), scatter on the remaining minced basil and thyme, and drizzle 3 tablespoons of extra virgin olive oil evenly over the vegetables.
- Pop the sheet pan into the hot oven and bake for 30 minutes. At the 30 minute mark, flip the chicken skin-side up and rotate the tray 180° to ensure even cooking.
- Continue roasting the sheet pan for 15 to 20 more minutes or until the chicken thigh is fully cooked, (use an instant read thermometer to check that the thickest part of the meat has reached 175°F) and the chicken skin is nicely browned. The vegetables should be fork tender and ready to eat.
- Drizzle balsamic vinegar on top of the roasted vegetables and scatter minced Italian parsley on top. Enjoy!
Video
Notes
Pro tips:
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- Make sure you slice the veggies thinly! This way, the veggies will roast evenly and turn meltingly tender in the oven. If you don't have a sharp knife (or need to bone up on your knife skills), use a mandolin slicer or the slicing blade on your food processor to help you out!
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- Season each layer! To make sure the ratatouille vegetables are well-seasoned, make sure to sprinkle Magic Mushroom Powder (or salt + pepper) on each layer of veggie slices. No one likes bland veggies.
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- Don't skimp on the extra virgin olive oil! You only need a thin layer of oil on the pan itself, but I like to drizzle about 3 tablespoons of extra virgin olive oil atop the vegetables before roasting. This extra oil helps with the flavor and proper roasting of the veggies without making ’em too greasy.
Make ahead tips:
You can assemble this sheet pan supper up to a day ahead and refrigerate it, covered with plastic wrap, until you’re ready to cook.
Nutrition
Calories: 518kcal | Carbohydrates: 17g | Protein: 27g | Fat: 39g | Fiber: 6g | Sugar: 10g