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If your garden or CSA share is overrun with tomatoes and zucchini then look no further! Roasting late summer veggies with olive oil, rosemary, sea salt and fresh whole garlic cloves is one of my favorite ways to enjoy them. The chicken thighs will render down as they roast on top of the veg bringing more depth of flavor to the dish! And of course the addition of chicken thighs to this class vegetable dish makes it a complete one-stop meal!
This recipe calls for paleo mayo. You can make your own at home; it’s super simple. My favorite store bought brands are Primal Kitchen and Chosen Foods (we get this at Costco!).
Roasting everything on one pan not only cuts down on dishes (YAY) but also allows all the flavors to dance together in the most delightful way.
Roast Chicken and Ratatouille Sheet Pan Dinner
Go from chopping to eating about an hour with minimal dishes! This dish makes the most out of late summer veggies and is simple to bring together.
Makes: 6 Servings
1/2 pound Eggplant
1 pound Zucchini
2 pounds Tomatoes
1 Red Onion
8 cloves Garlic
4 sprigs Rosemary
4 tbls Extra Virgin Olive Oil
2 tsp Coarse Sea Salt
1 tsp dried Basil
1 tsp dried Parsley
2 tsp Oregano
6 Chicken Thighs, bone-in, skin on
4 tbls Paleo Mayo
2 tbls Stoneground Mustard
Preheat oven to 425F
Chop eggplant, zucchini and tomatoes into 2″chucks. Try to keep these veggies as similar in thickness as possible to ensure even cooking.
Slice red onion into thick halfmoons.
Peel and smash the garlic, leaving the cloves whole.
On a large rimmed baking sheet, layer the eggplant, zucchini, tomatoes, red onions and garlic cloves.
Drizzle with olive oil and 1 tsp of sea salt.
Sprinkle herbs evenly over veggies and place three sprigs of rosemary on top.
Roast on the middle rack of oven for 20 minutes
While veggies are roasting, prep the chicken. Pat chicken dry with paper towels and sprinkle all sides with remaining sea salt
When veggies have cooked for 20 minutes, remove tray from oven and nestle chicken thighs on top of veggies, skin side up.
Return sheet pan to oven to roast for another 20minutes.
Meanwhile, prep the mustard sauce. In a small bowl, combine paleo mayoand mustard.
Chop remaining rosemary sprig into fine dice and mix into the mustard sauce.
When chicken is done roasting, remove sheet pan from oven and spread mustard sauce on each chicken thigh.
Roast for an additional 12-15minutes or until chicken reaches an internal temp of 165F.
Plate chicken on top of ratatouille. Taste for salt and pepper. Enjoy!