Best 6 Roasted Chicken Breasts With Ratatouille Recipes

**Tantalize your taste buds with our delectable roasted chicken breasts and ratatouille, a harmonious blend of flavors that will transport you to culinary heaven. Indulge in the tender, juicy chicken, perfectly roasted to retain its natural essence, complemented by a vibrant medley of vegetables stewed in a rich tomato sauce. This delightful dish offers a symphony of textures and colors, showcasing the bounty of nature's finest ingredients. Prepare to embark on a culinary journey that will leave you craving for more.**

**In this comprehensive guide, we present two enticing recipes that seamlessly intertwine to create a memorable dining experience. The first recipe focuses on crafting succulent roasted chicken breasts, ensuring a moist and flavorful outcome. Our second recipe delves into the art of preparing a classic ratatouille, a rustic French dish that celebrates the vibrant flavors of summer vegetables. Together, these recipes create a cohesive and satisfying meal that will impress both your palate and your loved ones.**

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED RATATOUILLE CHICKEN

Roasted ratatouille chicken image

A classic chicken recipe that will keep the crowds coming back for more

Provided by Good Food team

Categories Dinner, Main course, Supper

Time 50m

Number Of Ingredients 8

Ingredients

1 onion , cut into wedges
2 red pepper , seeded and cut into chunks
1 courgette , cut into chunks
1 small aubergine , cut into chunks
4 tomatoes , halved
4 tbsp olive oil , plus extra for drizzling
4 chicken breasts , skin on
few rosemary sprigs (optional)

Steps:

Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).
Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.

Nutrition Facts : Calories 318 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.25 milligram of sodium

ROSEMARY CHICKEN WITH OVEN-ROASTED RATATOUILLE

Rosemary chicken with oven-roasted ratatouille image

You can't beat this low-fat, one-pot recipe for an easy meal, bursting with summer colour and flavour

Provided by Good Food team

Categories Dinner, Main course

Time 1h

Number Of Ingredients 8

Ingredients

1 aubergine , cut into chunky pieces
2 courgettes , sliced into half-moons
3 mixed peppers , deseeded and roughly chopped
2 tsp finely chopped rosemary , plus 4 small sprigs
2 large garlic cloves , crushed
3 tbsp olive oil
4 skinless, boneless chicken breasts
250g cherry or baby plum tomato , halved

Steps:

Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.

Nutrition Facts : Calories 288 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 0.25 milligram of sodium

ROASTED CHICKEN BREASTS WITH RATATOUILLE

Roasted Chicken Breasts with Ratatouille image

Serve this Roasted Chicken Breasts with Ratatouille with crusty bread to sop up the juices.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 1h

Number Of Ingredients 8

Ingredients

1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for rubbing
1 medium eggplant, cut into 1-inch cubes (6 cups)
1 medium zucchini, cut into 3/4-inch cubes (2 cups)
2 tablespoons minced garlic (from 6 cloves)
2 cups cherry tomatoes (10 ounces)
5 sprigs thyme
Coarse salt and freshly ground pepper
4 small bone-in, skin-on chicken breasts (2 1/2 pounds total), halved crosswise

Steps:

Preheat oven to 450 degrees with rack in upper third. In a large straight-sided ovenproof skillet, heat 1/4 cup oil over medium-high. Add eggplant and cook, stirring frequently, until just beginning to brown, about 4 minutes. Add zucchini, garlic, and remaining 1 tablespoon oil. Cook, stirring, until garlic is fragrant, about 1 minute. Stir in tomatoes and thyme; season with salt and pepper.
Season chicken on both sides with salt and pepper and rub with oil. Add to skillet, skin-side up, and roast in oven until chicken is cooked through, 25 to 30 minutes. Turn oven to broil and continue to cook until skin is golden brown and juices are bubbly, 1 to 2 minutes more. Let rest 10 minutes before serving.

CHICKEN RATATOUILLE

Chicken Ratatouille image

This French dish uses loads of Mediterranean vegetables and is a perfect way to use up the zucchini flooding your garden! We like to add chicken to ours to make it a whole meal, and we usually serve it over rice. We usually do half a breast per person. This is our family's version, so it doesn't have the eggplant or the fresh tomatoes that you see in most traditional ratatouille recipes (maybe when the kids grow up a little?), but this recipe did get the kids to start eating zucchini and mushrooms, which we never thought would happen!

Provided by Sarah d'

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 49m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil, or as needed
3 (10 ounce) chicken breasts, cubed, or more to taste
¼ cup thinly sliced red onion
1 yellow squash, cut in half lengthwise and into 1/4-inch slices
1 green zucchini, cut in half lengthwise and into 1/4-inch slices
1 red bell pepper, sliced in 1/4-inch strips and halved
6 brown mushrooms, sliced and halved, or to taste
3 cloves garlic, or more to taste, minced
1 cup chicken stock
1 (6 ounce) can tomato paste
1 tablespoon herbes de Provence
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons celery salt
salt and ground black pepper to taste

Steps:

Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 17.4 g, Cholesterol 109.9 mg, Fat 12.2 g, Fiber 4.8 g, Protein 46.1 g, SaturatedFat 2.3 g, Sodium 1388.7 mg, Sugar 8.3 g

CHICKEN WITH RATATOUILLE

Chicken With Ratatouille image

Provided by Marian Burros

Categories dinner, main course

Time 35m

Yield 2 or 4 servings

Number Of Ingredients 6

Ingredients

4 large chicken breast halves, skinned and boned
Freshly ground black pepper
2 tablespoons corn, safflower or canola oil
4 cups ratatouille (see recipe)
4 tablespoons Parmigiano Reggiano or other Parmesan cheese grated coarse
12 ounces macaroni

Steps:

Wash and dry chicken breasts. Sprinkle with pepper.
Heat oil in skillet and saute chicken over medium heat until breasts are browned on both sides.
Spread half of the ratatouille on the bottom of two shallow baking dishes; top with chicken breasts. Top breasts with remaining ratatouille, covering well. Sprinkle with cheese.
Wrap dishes well with double thickness of aluminum foil and freeze or refrigerate.
To serve, defrost if frozen. If serving 4, transfer ratatouille and chicken to one shallow baking dish and cook, covered, on top of the stove over medium-low heat for 20 to 25 minutes. (If only 2 servings are desired, cook in original baking dish.) If desired, run dish under broiler to brown cheese.
While chicken is cooking, cook macaroni according to package directions.

ROAST CHICKEN RECIPE WITH RATATOUILLE

Roast Chicken Recipe with Ratatouille image

Looking for a new roast chicken recipe? Then try our recipe for Roast Chicken with Ratatouille! This easy roast chicken is a delicious dinner idea all year round. Pair it with seasonal veggies, ratatouille to roast root vegetables!

Provided by My Food and Family

Categories Home

Time 3h30m

Yield 8 servings, 1/8 recipe each

Number Of Ingredients 12

Ingredients

1/4 cup KRAFT Zesty Italian Dressing, divided
1 whole chicken (4 lb.)
6 sprigs fresh rosemary, divided
6 sprigs fresh thyme, divided
2 zucchini, cut into 2x1-inch matchlike sticks
2 tomatoes, each cut into 8 wedges
1 red pepper, cut into 1-inch-wide strips
1 onion, cut into 8 wedges
4 cloves garlic, minced
1 WYLER'S Instant Bouillon Chicken Flavored Cube
1 cup water
3 bay leaves

Steps:

Heat oven to 450ºF.
Reserve 2 Tbsp. dressing for later use. Place chicken in roasting pan sprayed with cooking spray; brush with remaining dressing. Place 4 each rosemary sprigs and thyme sprigs in chicken breast cavity.
Bake chicken 15 min. Meanwhile, toss vegetables and garlic with reserved dressing in large bowl.
Reduce oven temperature to 375ºF. Meanwhile, dissolve bouillon in water. Add broth to roasting pan; spoon vegetable mixture around chicken. Top with bay leaves, and remaining rosemary and thyme sprigs.
Bake 1-1/2 hours or until chicken is done (165ºF).

Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 270 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 4 g, Protein 31 g

Tips:

Choose the right chicken breasts: For best results, use boneless, skinless chicken breasts that are about the same size so they cook evenly.
Marinate the chicken: Marinating the chicken in a mixture of olive oil, herbs, and spices will help to infuse it with flavor and keep it moist during cooking.
Roast the chicken at a high temperature: This will help to create a crispy outer layer and a juicy interior.
Make sure the chicken is cooked through: Use a meat thermometer to ensure that the chicken has reached an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
Serve the chicken with ratatouille: Ratatouille is a classic French dish made with stewed vegetables. It is a delicious and colorful accompaniment to roasted chicken.

Conclusion:

Roasted chicken breasts with ratatouille is a healthy and flavorful meal that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. With a little planning and preparation, you can create a delicious and impressive dish that will wow your friends and family.