Post call days are now for meal prepping instead of extravagant creations. Fall always inspires me to go back to on of my favourite roasted veggie dish – ratatouille.
Combination of lovely earthy tomato and eggplant flavours complement the refreshing lemony flavours of the roast chicken. Leftovers can be easily made put into wraps – roasted veggie chicken wrap much?
Lemon rosemary roasted chicken with rustic ratatouille
Prep time
Cook time
Total time
Ingredients
Chicken
- chicken
- lemon
- ginger
- thyme
- salt and pepper
Ratatouille
- tomato puree
- peppers
- egg plant
- onions
- squash
- olive oil
- thyme
- salt and pepper
Instructions
- preheat oven to 400
Roasted chicken
- stuff cavity with ginger, lemon,rosemary
- poke skin with toothpick
- season with salt and pepper
Ratatouille
- rough chop eggplant, onions, pepper, squash
- pour tomato puree
- season with oil, salt, pepper and thyme
- roast both for 1hour until chicken is golden brown and ratatouille soft