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This is a super easy, eye-catching dinner that brings all the comforting flavors of succulent chicken goodness and rich tomato ratatouille stew. Better yet, it’s made on a single sheet pan.
1 whole chicken
1 green zucchini
1 yellow zucchini
2 baby eggplants
2 cups Tuscanini Crushed Tomatoes
1 tablespoon salt
1 tablespoon sugar
1 teaspoon Gefen Garlic Powder
1/4 teaspoon black pepper
Preheat the oven to 425 degrees Fahrenheit.
Spatchcock the chicken by carefully cutting the sides of the backbone and removing the bone. Flip over and place on a sheet pan.
Thinly slice the squash and eggplant and place them around the chicken.
In a medium-sized bowl, add in the crushed tomatoes, salt, sugar, garlic powder, and black pepper. Mix well and pour over the chicken and vegetables, spooning some under the skin of the chicken as well.
Cover and bake at 425 degrees Fahrenheit for 40 minutes. Uncover and bake for an additional 20 minutes.
Sponsored by Tuscanini
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