Ingredients For the Chicken: 4 bone-in, skin-on chicken thighs 2 Tbsp butter or tallow (for searing) 2 cloves garlic, smashed 1 sprig fresh rosemary or thyme (optional) Salt and black pepper, to taste
For the Ratatouille: 2 Tbsp olive oil 1 small eggplant, diced 1 medium zucchini, diced 1 red bell pepper, diced 1 yellow bell pepper, diced 1 small onion, chopped 3 cloves garlic, minced 2 cups crushed tomatoes (or tomato puree) 1 tsp fresh thyme (or 1/2 tsp dried) 1 tsp oregano 1/2 tsp smoked paprika Salt and black pepper, to taste
Optional Garnish: Fresh basil or parsley, chopped Extra drizzle of olive oil
Macros (per serving, makes 4) Protein 38g Fat 30g Carbs 12g
Preparation
- Heat butter or tallow in a skillet over medium-high. Season chicken with salt and pepper. Sear 4–5 minutes per side until golden brown. Add garlic and herbs during the last minute for flavor. Transfer chicken to a plate.
- In the same skillet (or a Dutch oven), heat olive oil over medium. Add onion and garlic, cooking for 2–3 minutes. Stir in eggplant, zucchini, and bell peppers. Cook 8–10 minutes until softened.
- Add crushed tomatoes, thyme, oregano, paprika, salt, and pepper. Stir and let simmer uncovered for 10–12 minutes until thickened.
- Nestle seared chicken pieces into the ratatouille. Reduce heat to low, cover, and simmer 15–20 minutes until chicken reaches 165°F internal temperature and flavors meld.
- Garnish with fresh basil or parsley and a drizzle of olive oil. Serve hot in shallow bowls.
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