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8 skin-on, bone-in pieces of chicken
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1/4 cup minced onion
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1 tablespoon fresh lemon juice
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1 tablespoon fresh thyme
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1 tablespoon fresh rosemary
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2 tablespoons olive oil
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1/2 teaspoon cayenne pepper
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1 tablespoon sea salt
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1/2 medium eggplant (6 ounces), diced (2 cups)
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1 teaspoon kosher salt, plus more for seasoning
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1/4 cup extra-virgin olive oil
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1 medium zucchini, diced
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1 medium yellow squash, diced
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1 medium yellow onion, diced
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1/2 red bell pepper, diced
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3 tablespoons sliced garlic
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2 basil sprigs
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3 oregano sprigs
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1/2 cup dry white wine
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3 tomatoes (3/4 pound), diced (2 cups)
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1 cup tomato puree
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Freshly ground pepper
Roast Chicken with Ratatouille
Andrew Zimmern’s Kitchen AdventuresFamily meal night across America just got easier, and so did entertaining on a budget. Don’t wait for August to make ratatouille; paired with roast chicken pieces, it’s a classic combination that even your kids will devour. If you care to, this dish works equally well with turkey quarters on the grill: Use the same marinade, but roast using indirect heat over wood coal for about 80 to 90 minutes for dark quarters, and 70 minutes for turkey breast.
Nutrition Information
172
Calories
49g
Carbohydrates
16g
Protein
350mg
Potassium
2g
Fiber
15g
Sugar
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