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.

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: 15 mins

Cook time: 1 hour

Total time: 1 hour 15 mins

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