Sheet-Pan Lemon-Thyme Roasted Chicken with Ratatouille

Name: Sheet-Pan Lemon-Thyme Roasted Chicken with Ratatouille
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 can Tomato (1 (14.5-ounce) can diced tomatoes, drained); 12 oz Eggplant (12 ounces eggplant, cut into ½-inch pieces); 2 pieces Zucchini (2 zucchini (6 ounces each), cut into ½-inch pieces); 3 tbsp Extra Virgin Olive Oil (3 tablespoons extra-virgin olive oil); 1 tbsp Thyme (1 tablespoon minced fresh thyme or 1½ teaspoons dried); 2 cloves Garlic (2 garlic cloves, minced); 0 pieces Table Salt (Salt and pepper); 4 pieces Chicken Breast (4 (10- to 12-ounce) bone-in split chicken breasts, trimmed); 1 piece Lemon (1 lemon, quartered); 2 tbsp Parsley (2 tablespoons minced fresh parsley)

A sheet-pan meal featuring bone-in chicken breasts and a medley of Mediterranean vegetables (eggplant, zucchini, tomatoes) roasted with lemon and thyme.

45 minMediterranean

Servings4

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Gluten Free
Dairy Free

Steps

1Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees. Toss tomatoes, eggplant, zucchini, 2 tablespoons oil, 1 teaspoon thyme, garlic, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl. Pat chicken dry with paper towels and season with salt, pepper, and remaining 2 teaspoons thyme.
2Brush remaining 1 tablespoon oil evenly over hot sheet. Place chicken, skin side down, on 1 side of sheet and spread vegetables in single layer on other side. Roast until chicken releases from sheet and vegetables begin to wilt, about 10 minutes.
3Flip chicken, skin side up, and stir vegetables. Place lemon quarters, cut side down, on sheet. Continue to roast, stirring vegetables occasionally, until chicken registers 160 degrees and vegetables are tender, 10 to 15 minutes.
4Remove sheet from oven, tent loosely with aluminum foil, and let rest for 5 minutes. Transfer chicken to platter. Toss vegetables with pan juices, season with salt and pepper to taste, and transfer to platter. Sprinkle parsley over vegetables and serve with roasted lemon wedges.