Chicken Roasted on Ratatouille
Chicken Roasted on Ratatouille
Ingredients
- 2 cups (500 ml) plum tomatoes, seeded and diced
- 4 zucchini, diced
- 3 red bell peppers, diced
- 1 large eggplant, cut into cubes
- 1 onion, diced
- 4 cloves garlic, chopped
- 1/2 teaspoon (2.5 ml) hot pepper flakes
- 1/3 cup (75 ml) olive oil
- 1 chicken, about 5 lb (2.2 kg)
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 190°C (375°F).
- In a roasting pan or on a large baking sheet, combine the vegetables, hot pepper flakes and oil. Season with salt and pepper. Set aside.
- On a cutting board, cut out the chicken’s backbone using a chef’s knife or poultry shears. Lay the bird flat. Brush lightly with olive oil. Season with salt and pepper. Lay the chicken on the vegetables, breast side up. Roast until a meat thermometer inserted in the thigh but not touching the bone reads 82°C (180°F), about 75 minutes, frequently stirring the vegetables around the chicken.
- Serve with the vegetables and cooking juices.
Chicken Roasted on Ratatouille