Paleo Roast Chicken Ratatouille

Name: Paleo Roast Chicken Ratatouille
Prep time: 20 min
Cook time: 1 h 45 min
Yield: 8 servings
Ingredients: 1 red bell pepper, de-seeded and chopped large; 1½ teaspoons coarse kosher salt (use less if using fine salt), divided; 1 small-medium eggplant, chopped large; 5 large cloves garlic, minced; ¾ teaspoon ground black pepper, divided; 2 tablespoons olive oil, divided; 2 medium onions, chopped large; 1½ lbs (680 g) plum tomatoes, chopped large; 1 tablespoon minced fresh rosemary; About 4 lbs (1.8 kg) bone-in, skin-on chicken thighs (this was 8 large thighs); About 4 lbs (1.8 kg) bone-in, skin-on chicken thighs (this was 8 large thighs); 2 medium yellow summer squash, chopped large; 1 tablespoon minced fresh thyme; 1 cup (240 ml) crushed tomatoes; 2 medium zucchini, chopped large

Cook: 105 min

Prep: 20 min

Ready: 125 min

Servings: 8 servings

Calories: 945.02

Ingredients

1 About 4 lbs (1.8 kg) bone-in, skin-on chicken thighs (this was 8 large thighs)
2 About 4 lbs (1.8 kg) bone-in, skin-on chicken thighs (this was 8 large thighs)
3 1½ teaspoons coarse kosher salt (use less if using fine salt), divided
4 1 small-medium eggplant, chopped large
5 1 tablespoon minced fresh rosemary
6 1 tablespoon minced fresh thyme
7 5 large cloves garlic, minced
8 ¾ teaspoon ground black pepper, divided
9 2 tablespoons olive oil, divided
10 2 medium onions, chopped large
11 1½ lbs (680 g) plum tomatoes, chopped large
12 1 red bell pepper, de-seeded and chopped large
13 1 cup (240 ml) crushed tomatoes
14 2 medium yellow summer squash, chopped large
15 2 medium zucchini, chopped large

Directions

1
Preheat the oven to 350F; drizzle 1 tablespoon olive oil in the bottom of a large roasting pan.
2
Add the tomato, onion, zucchini, yellow summer squash, eggplant, red bell pepper, garlic, rosemary, thyme, 1 teaspoons salt, and teaspoon black pepper to the roasting pan and toss to combine. Cover the pan with foil and roast for 45 minutes.
3
Remove the foil from the top of the roasting pan; stir in the crushed tomato. Securely fit a wire rack over the top of the roasting pan and arrange the chicken on top, skin side up. Rub the remaining 1 tablespoon oil on top of each piece of chicken, and then sprinkle on the remaining teaspoon salt and teaspoon black pepper. Roast until the chicken is fully cooked (there should be no pink when you cut into it), about 1 hour.
4
Serve hot.

Nutrition per serving

945.02 Calories

17.84g Carbs

65.82g Protein

67.77g Fat

Allergens

milk egg fish wheat shellfish peanuts

Paleo Roast Chicken Ratatouille

Directions

Nutrition per serving

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Allergens