Sheet Pan Chicken with Ratatouille For Two
This sheet pan chicken with ratatouille combines juicy bone-in chicken breasts with roasted eggplant, zucchini, red pepper, onion and tomatoes. Tarragon tucked under the chicken skin adds subtle flavor, while thyme, garlic, capers and roasted lemon bring the ratatouille to life.It's a 45-minute one-pan chicken dinner for two that's especially good for a lazy Saturday or Sunday when you want something that feels special without spending all afternoon cooking.
Servings: 3 hearty servings
Ingredients
Sheet Pan Ratatouille
- 14.5 ounce canned diced tomatoes, drained
- 6 ounces eggplant cut into ½-inch pieces
- 1 zucchini about 6 ounces, cut into ½-inch pieces
- ½ red pepper cut into ½-inch pieces
- 1 medium yellow onion cut into ½-inch pieces
- 3 tablespoons extra-virgin olive oil divided
- 1 tablespoon minced fresh thyme or 1½ teaspoons dried thyme, divided
- 1 tablespoon caper berries drained
- 2 garlic cloves minced
- Salt and pepper
- 1 to 2 tablespoons balsamic vinegar , to taste
Tarragon Roasted Chicken
- 2 10- to 12-ounce bone-in split chicken breasts, trimmed
- 2 sprigs fresh tarragon
- 1 lemon halved
- 2 tablespoons minced fresh parsley
Instructions
- Heat the oven and sheet pan: Adjust the oven rack to the upper-middle position. Place a rimmed baking sheet on the rack and heat the oven to 450°F.
- Prepare the ratatouille: In a large bowl, toss the drained tomatoes, eggplant, zucchini, red pepper, onion, 2 tablespoons olive oil, 1 teaspoon thyme, garlic, capers, ½ teaspoon salt and ¼ teaspoon pepper.
- Prepare the chicken: Pat the chicken dry with paper towels and season with salt and pepper. Carefully loosen the skin and slide one sprig of tarragon underneath the skin of each breast.
- Start roasting: Carefully remove the hot sheet pan from the oven. Brush the remaining 1 tablespoon olive oil evenly over the pan. Place the chicken skin-side down on one side of the sheet pan and spread the vegetables in a single layer on the other side. Roast for about 10 minutes, until the chicken releases from the pan and the vegetables begin to wilt.
- Flip and add lemon: Using tongs, flip the chicken skin-side up and stir the vegetables. Place the lemon halves cut-side down on the sheet pan. Continue roasting, stirring the vegetables occasionally, until the chicken reaches 165°F in the thickest part of the breast and the vegetables are tender, about 10 to 15 minutes more.
- Rest the chicken: Remove the sheet pan from the oven. Transfer the chicken to a plate and tent loosely with foil. Let rest for 5 minutes.
- Finish the ratatouille: Toss the vegetables with the pan juices. Season with balsamic vinegar and additional salt and pepper to taste. Transfer the chicken and vegetables to a serving platter and sprinkle with fresh parsley.
- Serve: Squeeze the roasted lemon over the chicken and ratatouille. Serve with crusty bread.
Notes
Can I use boneless chicken breasts? Yes, but the cooking time will change. Bone-in split chicken breasts are my preference here because they stay juicy while the skin gets beautifully golden. If using boneless breasts, start checking the temperature earlier.
Can I use dried thyme? Absolutely. Use 1½ teaspoons dried thyme in place of 1 tablespoon fresh thyme.
Can I make the ratatouille without the chicken? Yes. Roast the vegetables on their own at 450°F until tender and beginning to caramelize, stirring occasionally. Keep the vegetables in a single layer so they roast rather than steam. What if my vegetables are still wet? Keep roasting. That's the beauty of this method. Stir the vegetables and give them another 5 minutes so excess moisture can evaporate.
Can I make this sheet pan dinner ahead? The vegetables can be chopped earlier in the day and refrigerated separately. For the best chicken skin and roasted texture, assemble and roast the dinner just before serving.
How do I store leftovers? Refrigerate leftover chicken and ratatouille in airtight containers and use within 3 to 4 days. Reheat the chicken and vegetables until hot. USDA recommends reheating leftovers to 165°F.