Ingredients

• 6 thighs with skin chicken
• 1.25 teaspoons salt , divided
• 3 tablespoons olive oil , divided
• 1 cup onion
• 4 cloves garlic , minced
• 1 medium eggplant , 1 pound
• 2 bells peppers , seeded and cut in 1-inch pieces
• 1 medium zucchini , cut in 1-inch pieces
• 3 tomatoes , cored and coarsely chopped
• 0.25 cups chopped fresh basil , divided
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary
• 0.5 teaspoons ground black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Sprinkle chicken thighs evenly with 1/2 teaspoon salt. Heat 1 tablespoon oil in a deep 12-inch skillet over medium-high heat. Add chicken to skillet, skin side down. Cook until skin is browned, 6 to 8 minutes. Turn and brown on the second size, 4 minutes. Remove chicken from skillet.
3. 3 Add onion to skillet. Cook and stir until tender, 5 minutes. Add garlic. Cook and stir until fragrant, about 1 minute.
4. 4 Add remaining 2 tablespoons oil to skillet. Add eggplant. Cook and stir until softened, 5 minutes.
5. 5 Add bell peppers and zucchini to skillet. Cook and stir until vegetables are tender, 10 minutes.
6. 6 Stir in tomatoes, 3 tablespoons basil, the thyme, rosemary, remaining 3/4 teaspoon salt, and pepper. Bring to a boil and cook, stirring occasionally, until tomatoes start to break down, 8 minutes.
7. 7 Nestle chicken into the ratatouille mixture, skin side up.
8. 8 Bake until chicken is done (170 degrees F or 77 degrees C) and ratatouille is bubbling and saucy, 20 minutes. Garnish with remaining 1 tablespoon basil.

Nutrition per serving