Prep: 20 mins Cook: 45 mins Total: 1hr 5 mins Servings: 4
Chicken Thighs Ratatouille with Pesto
Ingredients:
3 zucchinis
2 medium eggplant
2 red bell peppers
5 mushrooms
1 yellow or white onion
2 cups cooked chickpeas (drained and rinsed)
1/2 cup olive oil
1 1/2 teaspoon kosher salt
4 chicken thighs
Black pepper
2 cups of sliced rounds tomatoes
1 cup Besto pesto
Preparation:
Preheat the oven to 400 F. Use parchment paper on your pan or baking sheet.
Chop all the vegetables (Eggplant, mushroom, bell peppers, zucchini, and onion) into 2-inch pieces.
Mix the vegetables and chickpeas with olive oil and salt then evenly layer the mixture across the pan.
Place the chicken thighs on top of the chickpea ratatouille mix. Sprinkle chicken with salt and pepper.
After 25 minutes, toss in the sliced tomatoes. Roast the sheet pan dinner for another 20-25 minutes. If you’d like, turn the broiler on for the last few minutes to brown the chicken skin.
Serve with a bowl of Besto pesto for drizzling over everything.
