Ratatouille Chicken Sheet Pan
Sheet pan dinners save my butt many nights, I love to just throw everything on a large cookie sheet and be able to do other things while dinner is cooking without me stirring or watching over. They are magical and I love that you can literally come up with millions of ways to use your baking sheet.
I have been making a Ratatouille pasta sauce for years and I love to sprinkle a little feta all over for a salty and creamy addition. But when I am on a round of Whole30, I am not eating pasta or cheese and it seems a little silly to put zucchini over zucchini noodles. Plus, we were always hungry after because we needed protein like whoa. So I came up with a way we can enjoy those same flavors but with chicken and made easier for days life is just plain hectic. I made a little reduced balsamic drizzle and even though it is not necessary, its pretty delicious! This is perfect for meal prepping, I don’t think you could complain about this for lunches or easy to reach dinners. You could even place an egg on top and call it breakfast or brunch!
Honesty moment though, I thought my kids would dig the colors and try this while watching Ratatouille (one of my absolute favorite Disney movies). Buuuuuuuuuuuut, they had absolute meltdowns about this dinner, refusing to even try it. So maybe try it on your little ones knowing that they might be like mine. All I know is that per the usual, the kids are wrong and this was all kinds of delicious.
Ratatouille Chicken Sheet Pan
1 small eggplant, cut into 1” chunks
2 bell peppers, cut into 1” chunks
2 medium zucchini, cut into 1/2” rounds
2 yellow squash, cut into 1/2” rounds
1 small red onion, rough chop
1 pint cherry or grape tomatoes
1 Tablespoons Herbs de Provence
2 teaspoons garlic powder
1 teaspoon smoked paprika
2 teaspoons salt, divided
1 teaspoon pepper, divided
4 Tablespoons oil, divided
2 lbs chicken cut into large chunks (or tofu for vegetarians and vegans)
Optional - Balsamic glaze
1 cup balsamic vinegar simmered in a small pan for 20 minutes, until reduced by half
- Preheat the oven to 425. Pull out two baking sheets.
- Combine the vegetables in a large bowl and toss with the Herbs de Provence, garlic powder, smoked paprika, 1 teaspoon salt, 1/2 teaspoon pepper, and 3 Tablespoons oil. Spread evenly over the two baking sheets.
- Using the same bowl, toss the chicken chunks with 1 Tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Distribute evenly across both sheet pans.
- Bake for 20-25 minutes until the vegetables are roasted and the chicken is cooked through. Drizzle with the balsamic glaze if using. Serve!
Look at that rainbow of color! Nature is so beautiful!
You want your veggies to be about the same size so they roast at a similar pace. Throw them in a large bowl as you chop. Chopping is somewhat relaxing, throw some music on and grab your knife. Then add those spices, herbs, and oil to toss it all together.
Ready for the sheet pans. I used two to reduce the cook time and ensure they get those brown bits of flavor. If you only use one sheet, it will steam the veggies more than roast, still good if that is what you have available.
Use the same bowl to season the chicken, it will have some leftover seasonings from the veggies and there is one less thing to wash. Then nestle the chunks into the veggies.
Ready for the oven!
Check on it about halfway and toss it around so the browning is even! And that’s it!
