Crispy Chicken Thighs Over Summer Vegetable Medley

On July 30, 2025, here's a wonderful recipe for you. Ratatouille baked chicken is an awesome dish for the whole family. You'll have crispy chicken thighs sitting on top of a yummy summer - vegetable mix of zucchini, bell peppers, tomatoes, and eggplant.

Time and Servings

• Prep Time: 25 minutes

• Cook Time: 1 hour

• Total Time: 1 hour and 25 minutes

• Servings: 6

Ingredients (for 6 servings)

• 6 bone - in chicken thighs with skin (2 to 2 1/2 pounds)

• 1 1/4 teaspoons salt (divided)

• 3 tablespoons olive oil (divided)

• 1 cup chopped onion

• 4 cloves garlic, minced

• 1 medium eggplant (1 pound), peeled and cut into 1 - inch pieces

• 2 yellow bell peppers, seeded and cut into 1 - inch pieces

• 1 medium zucchini, cut into 1 - inch pieces

• 3 tomatoes, cored and coarsely chopped

• 1/4 cup chopped fresh basil (divided)

• 1 teaspoon chopped fresh thyme

• 1 teaspoon chopped fresh rosemary

• 1/2 teaspoon freshly ground black pepper

Directions

1. First, gather all the ingredients.

2. Preheat your oven to 400°F (200°C). Sprinkle 1/2 teaspoon of salt evenly on the chicken thighs. Heat 1 tablespoon of oil in a deep 12 - inch skillet over medium - high heat. Put the chicken in the skillet, skin side down. Cook until the skin turns brown, about 6 to 8 minutes. Then turn it over and brown the other side for 4 minutes. Take the chicken out of the skillet.

3. Add the onion to the skillet. Cook and stir until it gets tender, about 5 minutes. Then add the garlic and cook and stir until it smells good, around 1 minute.

4. Pour the remaining 2 tablespoons of oil into the skillet. Add the eggplant and cook and stir until it softens, which takes about 5 minutes.

5. Put the bell peppers and zucchini into the skillet. Keep cooking and stirring until the vegetables are tender, about 10 minutes.

6. Stir in the tomatoes, 3 tablespoons of basil, the thyme, rosemary, the remaining 3/4 teaspoon of salt, and the pepper. Bring it to a boil and cook, stirring now and then, until the tomatoes start to break down, about 8 minutes.

7. Place the chicken back into the ratatouille mixture, skin side up.

8. Bake in the oven until the chicken is cooked (170°F or 77°C) and the ratatouille is bubbling and saucy, about 20 minutes. Sprinkle the remaining 1 tablespoon of basil on top.

Nutrition Facts (per serving)

• Percent Daily Values are based on a 2,000 - calorie diet. Your daily values may vary depending on your calorie needs. ** Nutrient information isn't available for all ingredients. The amount is based on the available nutrient data. (-) Information is not currently available for this nutrient. If you're on a medically restricted diet, check with your doctor or dietitian before making this recipe for yourself.