Herb‑Roasted Chicken Thighs with Ratatouille

Ingredients

• 2 pieces Bone‑in, skinless chicken thighs
• 2 tablespoons Olive oil
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Fresh rosemary, finely chopped
• 2 Garlic cloves, minced
• 1 cup Zucchini, diced
• 1 cup Eggplant, diced
• 1 cup Ripe tomatoes, chopped
• ½ cup Red bell pepper, diced
• 2 tablespoons Fresh basil leaves, torn
• ¼ teaspoon Black pepper, freshly ground

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Pat the chicken thighs dry, then rub them with 1 tablespoon of olive oil, thyme, rosemary, minced garlic, and black pepper.

2. 2

   Place the seasoned chicken thighs on a baking sheet and roast for 25‑30 minutes, until the internal temperature reaches 74°C (165°F).

3. 3

   While the chicken roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat; add the diced eggplant and cook 5 minutes, stirring occasionally.

4. 4

   Add the zucchini, red bell pepper, and tomatoes to the skillet; season lightly with black pepper and continue cooking 10‑12 minutes until the vegetables are tender and the juices have reduced, creating a low‑sodium ratatouille.

5. 5

   Stir in the fresh basil just before serving. Plate the roasted chicken thighs alongside the ratatouille and enjoy.