Ratatouille Chicken
INGREDIENTS
- 1 Eggplant (medium) (trimmed) peeled & cut into 1-inch pieces
- 1 Squash (yellow ) (trimmed) (cut into 1-inch pieces)
- 2 Peppers (red bell) (seeded) (cut into 1-inch pieces)
- 8 oz Tomatoes (grape) (halved)
- 5 Shallots (thinly sliced)
- ¼ C Tessemae’s Lemon Garlic (plus additional for drizzling)
- 4 Chicken Breasts (bone-in split)
- 1/2 C Olives (black) (pitted)
- ¼ C Basil (finely chopped)
DIRECTIONS
- 1 Heat oven to 450 F
- 2. Divide eggplant, yellow squash, red peppers, grape tomatoes & shallots between
2 rimmed baking sheets in an even layer. - 3. Drizzle Lemon Garlic over top & sprinkle with salt & pepper to taste.
- 4. Roast at 450 F until softened, stirring halfway through, about 25 minutes.
- 5. Pat chicken dry & sprinkle with salt & pepper to taste.
- 6. Remove baking sheet from the oven & push veggies to one side.
- 7. Place chicken breasts on empty side of baking sheet & continue to roast until internal temperature registers 350 F, about 30 minutes.
- 8. Remove baking sheet from oven & let chicken & veggies rest (5 minutes).
- 9. Carve chicken from bones into ½-inch-thick slices.
- 10. Stir together veggies, pan juices, olives & basil.
- 11. Serve sliced chicken alongside veggies or on top of the veggies & drizzle with more
Lemon Garlic.
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