Ratatouille Baked Chicken

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Ratatouille Baked Chicken takes a classic French dish and turns it into a family-friendly comfort food dish loaded with veggies.

Ratatouille Baked Chicken takes a classic French dish and turns it into a family-friendly comfort food dish loaded with veggies.
Ratatouille Baked Chicken

This one pot baked chicken and vegetable dish is a great way to utilize eggplants now that they are in your garden or at farmers’ markets. Ratatouille is typically a vegetarian dish, but I love how it’s combined with chicken here. If you want to go strictly meatless, you make want to try my Baked Ratatouille with Havarti or these Grilled Veggie Stacks with Mozzarella. You can also see more chicken recipes here.

Ratatouille Baked Chicken on a plate with a fork and knife.

This recipe is slightly adapted from Fix It with Food: More Than 125 Recipes to Address Autoimmune Issues and Inflammation: A Cookbook (affil link) by Michael Symon. In this cookbook, Superchef Michael Symon gives you tasty recipes with a 10-day “reset”. The book has 4 major sections with a “Fix” for each of the trigger areas: Dairy Free, Sugar Free, Flour Free, Meat Free.

I gravitated towards this dish, because I love how he elevated a French classic side dish to a main course, creating a mouthwatering stew that is perfect this time of year. By finishing the chicken in the stew, the vegetables are even more flavorful and the chicken stays moist, a win win!

In this chicken stew you will find onions, garlic, eggplant, zucchini, bell peppers and tomatoes, seasoned with fresh basil. Everything you can find at the farmers’ market right now! It’s dairy-free, gluten-free and perfect for Whole30 diets.

How To Make Ratatouille Baked Chicken

diced veggies in a dutch ovenRatatouille Baked Chicken takes a classic French dish and turns it into a family-friendly comfort food dish loaded with veggies.Ratatouille Baked Chicken on a plate with a fork and knife.

More Chicken Stew Recipes You Will Love

Ratatouille Baked Chicken takes a classic French dish and turns it into a family-friendly comfort food dish loaded with veggies.
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Ratatouille Baked Chicken

543 Cals 63.5 Protein 28.5 Carbs 20 Fats
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American, French
Ratatouille Baked Chicken takes a classic French dish and turns it into a family-friendly comfort food dish loaded with veggies.


  • 2 tablespoons extra-virgin olive oil
  • 8 bone-in chicken thighs, skin removed
  • Kosher salt and freshly ground black pepper
  • 1 small yellow onion, roughly chopped
  • 5 garlic cloves, minced
  • 1 large eggplant, peeled and cut into 1-inch cubes
  • 1 tablespoon tomato paste
  • 1 tablespoon finely chopped fresh thyme
  • 2 medium zucchini, cut into ½-inch dice
  • 1 yellow bell pepper, cut into ½-inch squares
  • 5 vine-ripened tomatoes, cut into ½-inch dice
  • 1 cup fresh basil leaves, finely chopped


  • Preheat the oven to 400°F.
  • Set a large Dutch oven over medium-high heat. Add 1/2 tablespoon olive oil and heat to shimmering.
  • Pat the chicken dry with paper towels, season on all sides with salt and pepper, and set the chicken down in the pan. Cook, without moving, until nicely browned and the meat releases from the pan, about 5 minutes.
  • Flip and continue cooking until the other side begins to brown, about 3 minutes. Remove the chicken to a plate and set aside.
  • Reduce the heat to medium and add the remaining olive oil, onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
  • Add the eggplant and another pinch of salt and cook, stirring occasionally, until the eggplant begins to soften, about 5 minutes.
  • Add the tomato paste and thyme and cook, stirring constantly, for 1 minute.
  • Add the zucchini, bell pepper, tomatoes, another pinch of salt, and a twist of black pepper and cook, stirring occasionally, until all of the vegetables are tender, about 10 minutes.
  • Remove the pan from the heat.
  • Partially submerge the chicken into the vegetables. Transfer the pot to the oven and cook, uncovered, until the thickest portion of the chicken reaches an internal temperature of 160°F, about 20 minutes.
  • Remove from the oven and let stand for 10 minutes. Stir in the basil and serve.



Serving: 2thighs 3/4 cup veggies, Calories: 543kcal, Carbohydrates: 28.5g, Protein: 63.5g, Fat: 20g, Saturated Fat: 4.5g, Cholesterol: 280mg, Sodium: 340.5mg, Fiber: 9g, Sugar: 10g
Keywords: Baked Ratatouille, One Pot Chicken and Veggies, Ratatouille Baked Chicken

Recipes courtesy of Fix It with Food. Copyright © 2019 by Michael Symon and Douglas Trattner. Published by Clarkson Potter, an imprint of Penguin Random House.

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  1. OMG this was so delicious! I have to remember to make this more often. I think the I would increase the veggies if making 8 thighs. I did add more garlic. The flavor profile was excellent and I served it with some garlic bread!

  2. I would like to sub out the eggplant – any ideas? – mushrooms, carrots, potatoes? 

  3. Any tips if you do not have a Dutch oven? Can I transfer everything to a sheet pan? 

    • If you don’t have a dutch oven, do you have an oven-safe skillet? If not, I would follow the directions in a large pan or pot, then transfer to a 9×13 baking dish.

  4. Not a fan of dark meat chicken.  Can this be made with boneless chicken breasts or tenders?

  5. I loved this! Served it over mashed potatoes and it was very good & my whole family enjoyed it. However I agree with others that it takes a lot longer than estimated.

  6. This was REALLY good, my first time to cook with eggplant. I used a can of diced tomatoes instead of fresh, and I always use a little more tomato paste than what recipes call for because I like things extra saucy. I could not wait to eat this for leftovers the next day!

  7. I don’t know why I waited that long to make this! It was absolutely delicious. This will definitely be on my list of favorites.

  8. This was very tasty. It took almost an hour to prepare, but I was able to do all that before our guests arrived. After reading the comments I added the juice of half a lemon, which was good. Because the chicken pieces were substantial, no one had more than one piece, so we have another meal for tomorrow. Yay! 

  9. This was very good.  The vegetables were delicious. But…I must agree with some other comments .  No way does this take 10 minutes to prep. The amount of chopping is quite time consuming. Figure 30 minutes minimum, and that’s if you are proficient with a knife.

  10. Can you substitute chicken breast for the thighs? Not a fan of thighs

  11. This comes out delicious – healthy, fresh, and flavorful. But the prep takes a VERY long time to chop all the vegetables and prepare the herbs. I don’t think it os humanly possible to prep it all in a mere “10 minutes” as it states. Plan for at least 30 minutes, and that is at a reasonable pace. It is worth it, but to say ten minutes is misleading.

  12. Love this recipe! Have made it many times. My husband loves it too. Good way to get more veggies in your daily intake.

  13. how much, if any part of this recipe could be prepared in advance?? ive made it before, and it is very good. but need to get a head start on it for tomorrow. any suggestions?

    • I did the whole thing in advance, the same day, and just put it back in the oven for 25 minutes to finish cooking the chicken after our guest arrived. You wouldn’t want to fully cook it with the chicken and then reheat it because that would overcook the chicken.