One-Pan Chicken and Ratatouille

by Eva Katz©, Adapted from America's Test Kitchen

Serves 4 Note-there is another version on the drive with same title using boneless skinless chicken

Nutrition per serving – calories: 572

fat: 16g (saturated: 3g, unsaturated: 8g), carbohydrates: 23g, protein: 77 g, fiber: 8 g, sugar: 13g

Use a heavyweight rimmed baking sheet; flimsy sheets will warp.

1 pound eggplant, peeled and cut into 1-inch pieces

12 ounces yellow summer squash, cut into 1-inch pieces

2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces

10 ounces grape tomatoes or 12 ounces cherry tomatoes

6 shallots, sliced thin

¼ cup extra-virgin olive oil

3 garlic cloves, sliced thin

Salt and pepper

4 (10- to 12-ounce) bone-in split chicken breasts, trimmed

2 teaspoons grated lemon zest

2 teaspoons minced fresh thyme

½ cup pitted kalamata olives, halved

¼ cup minced fresh basil

Adjust oven rack to middle position and heat oven to 450 degrees. Toss eggplant, squash, bell peppers, tomatoes, shallots, oil, garlic, 1 teaspoon salt, and 1 teaspoon pepper together on rimmed baking sheet and spread into even layer. Roast until vegetables are slightly softened and charred in spots, about 25 minutes, stirring halfway through roasting.

Meanwhile, pat chicken dry with paper towels and season with salt and pepper.

Remove sheet from oven. Using rubber spatula, push vegetables to half of sheet. Place chicken skin side up on empty half of sheet. Roast until chicken registers 160 degrees and vegetables have softened completely, about 23 minutes, stirring stirring vegetables and rotating sheet halfway through roasting.

Remove sheet from oven, tent with foil, and let rest 5 minutes. Transfer chicken to cutting board, discard bones, and slice thin. Stir olives and basil into vegetables, transfer to platter, and top with chicken. Combine lemon zest and thyme and sprinkle over chicken. Serve.