One-Pan Ratatouille with Chicken

Name: One-Pan Ratatouille with Chicken
Ingredients: 1 pound, eggplant, peeled and cut into 1-inch pieces; 12 ounces yellow, summer squash, cut into 1-inch pieces; 2 , red bell peppers, stemmed, seeded, and cut into 1-inch pieces; 10 ounces, grape tomatoes or 12 ounces cherry tomatoes; 6 , shallots, sliced thin; 1/4 cup, extra-virgin olive oil; 3 , garlic cloves, sliced thin; , Salt and pepper; 4 (10- to 12-ounce) bone-in split, chicken breasts, trimmed; 1/2 cup, pitted Kalamata olives, halved; 1/4 cup, minced fresh basil; 2 teaspoons, grated lemon zest, plus lemon wedges for serving; 2 teaspoons, minced fresh thyme

Main Courses
Vegetables
Chicken

By Cecelia Jenkins ･ Appears in Cook's Country August/September 2017

Juicy roast chicken and a warm, velvety summer-vegetable stew, all on a baking sheet? It was a tall order.

SERVES 4

TIME 1¾ hours

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