Provencal Herb-Roasted Chicken with Ratatouille Vegetables

Name: Provencal Herb-Roasted Chicken with Ratatouille Vegetables
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: French
Ingredients: 1/4 cup extra virgin olive oil; 2 tablespoons lemon juice (freshly squeezed); 4 cloves garlic (minced); 1 tablespoon Herbes de Provence; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1 whole chicken (about 4 pounds, giblets removed); 1 large eggplant (cut into 1-inch cubes); 2 medium zucchini (sliced); 2 medium red bell peppers (cut into strips); 1 large onion (sliced); 3 tablespoons olive oil; 2 cloves garlic (minced); 1 can diced tomatoes (14 oz); 1 teaspoon Herbes de Provence; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground)

StandardFrenchDinnerRusticHerbaceousComfort Food

⏱️ 30m PREP

🔥 90m COOK

👥 4 SERVINGS

⚡ 620 CAL/SERV

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Overview

A fragrant and rustic dish combining herb-marinated roast chicken with a medley of colorful ratatouille vegetables, capturing the essence of Provence.

Macronutrients per serving

112

grams

Protein

48.0g 43%

Fat

38.0g 34%

Carbs

26.0g 23%

Rich in nutrients

☀️ Vitamin C

60% DV

Supports immune function

☀️ Vitamin A

35% DV

Essential for vision and immune health

🔺 Potassium

15% DV

Supports cardiovascular health

🌾 Fiber

32% DV

Aids in digestive health

🔺 Iron

20% DV

Important for blood production

Ingredients

Chicken Marinade

1/4 cup extra virgin olive oil
2 tablespoons lemon juice freshly squeezed
4 cloves garlic minced
1 tablespoon Herbes de Provence
1 teaspoon salt
1/2 teaspoon black pepper freshly ground

Chicken

1 whole chicken about 4 pounds, giblets removed

Ratatouille Vegetables

1 large eggplant cut into 1-inch cubes
2 medium zucchini sliced
2 medium red bell peppers cut into strips
1 large onion sliced
3 tablespoons olive oil
2 cloves garlic minced
1 can diced tomatoes 14 oz
1 teaspoon Herbes de Provence
1 teaspoon salt
1/2 teaspoon black pepper freshly ground

Instructions

1 Combine olive oil, lemon juice, minced garlic, Herbes de Provence, salt, and pepper in a bowl to make the marinade.
2 Rub the marinade all over the chicken, ensuring to get some under the skin. Cover and refrigerate for at least 1 hour.
3 Preheat the oven to 375°F (190°C).
4 Place the marinated chicken in a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
5 While the chicken is roasting, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sauté until softened.
6 Add the eggplant and cook for about 5 minutes until it starts to soften. Stir in the zucchini and bell peppers, cooking for another 5 minutes.
7 Add the diced tomatoes, Herbes de Provence, salt, and pepper. Simmer the mixture for 15-20 minutes, until the vegetables are tender.
8 Once the chicken is done, let it rest for 10 minutes before carving.
9 Serve the roasted chicken alongside the ratatouille vegetables, garnished with fresh herbs if desired.