Recipe by Sima Kazarnovsky

Tomato Chicken Ratatouille

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Meat Meat
Easy Easy
4 Servings

No Allergens specified

2 Hours

Okay, so there’s a little bit of an ingenious thought process with this one. The veggies aren’t cooked directly on the chicken, so picky eaters can enjoy a hot piece of chicken smothered in a homey tomato sauce without the anxiety that comes with onions, eggplant, and zucchini mixed in. And for recovering moms, there’s nothing more healing than a steaming spoonful of saucy vegetables with each bite you take.   Who knows? Maybe you’ll even be able to convince some skeptical kids to try some, too.


Tomato Chicken Ratatouille

  • 1 baby eggplant, cubed

  • 4–5 bone-in, skinless chicken legs (thigh and leg separated, if desired)

  • salt, for sprinkling

  • pepper, for sprinkling

  • garlic, for sprinkling

  • paprika, for sprinkling

  • cumin, for sprinkling

  • 1 zucchini, cubed

  • 1 small red pepper, cubed

  • 2 onions, halved and cubed

  • 2/3 cup cherry tomatoes, or 2/3 cup chopped plum tomatoes



Prepare the Tomato Chicken Ratatouille


Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).


Sprinkle the eggplant cubes with salt and allow to sit for half an hour. Pat dry.


Place chicken in a pan. Arrange all the vegetables around the chicken in the pan, in all the cracks and crevices, but not on the chicken itself.

Prepare the Sauce


Whisk the sauce ingredients together in a bowl and pour it all over the chicken and vegetables.


Drizzle some extra honey over the entire pan.



Bake uncovered for one to one and a half hours, depending on your oven. Check it every so often and baste the chicken with the sauce, if necessary.


Food and Prop Styling by Atara Schechter
Photography by Hudi Greenberger

Tomato Chicken Ratatouille

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Anne Moss
Anne Moss
2 years ago

It doesn’t mention when to put the rest of the spices eg garlic,paprika, cumin?