Lemon rosemary roasted chicken with rustic ratatouille

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. 

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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?

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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
  1. preheat oven to 400
Roasted chicken
  1. stuff cavity with ginger, lemon,rosemary
  2. poke skin with toothpick
  3. season with salt and pepper
Ratatouille
  1. rough chop eggplant, onions, pepper, squash
  2. pour tomato puree
  3. season with oil, salt, pepper and thyme
  4. roast both for 1hour until chicken is golden brown and ratatouille soft