Sheet Pan Lemon Thyme Roasted Chicken with Ratatouille

Sheet Pan Lemon Thyme Roasted Chicken with Ratatouille

Ingredients:

1 - 14.5 oz can diced tomatoes, drained
12 oz eggplant, cut into 1/2 inch pieces

2 zucchini cut into 1/2 inch pieces

3 Tbsp olive oil

1 Tbsp minced fresh thyme or 1 1/2 tsp dried

2 garlic cloves, minced

salt and pepper to taste

4 boneless, skinless, chicken breasts

1 lemon, quartered

2 Tbsp minced fresh parsley

Procedure:

1.  Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees. Toss tomatoes, eggplant, zucchini, 2 tablespoons oil, 1 teaspoon thyme, garlic, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl. Pat chicken dry with paper towels and season with salt, pepper, and remaining 2 teaspoons thyme.

2.  Brush remaining 1 tablespoon oil evenly over hot sheet. Place chicken, skin side down, on 1 side of sheet and spread vegetables in single layer on other side. Roast until chicken releases from sheet and vegetables begin to wilt, about 10 minutes.

3.  Flip chicken, skin side up, and stir vegetables. Place lemon quarters, cut side down, on sheet. Continue to roast, stirring vegetables occasionally, until chicken registers 160 degrees and vegetables are tender, 10 to 15 minutes.

4. Remove sheet from oven, tent loosely with aluminum foil, and let rest for 5 minutes. Transfer chicken to platter. Toss vegetables with pan juices, season with salt and pepper to taste, and transfer to platter. Sprinkle parsley over vegetables and serve with roasted lemon wedges.