Lunch / Dinner
Sheet Pan Roasted Chicken Thighs & Ratatouille Veggies with goat cheese
These roasted vegetables and chicken thighs are both colorful and satisfying. And all it takes is one pan, one oven, and one hour… how easy is that?
Ratatouille [ra-tuh-TOO-ee] is a popular French dish that blends and simmers tomatoes, bell peppers, zucchini, and eggplant to make a vegetable stew. This weeknight adaptation includes chicken thighs, making it a complete meal. And thighs are ideal for roasting because they have more fat than breasts, so they’re less likely to become dry. But if you want to cut back on some fat and calories, simply remove the skin after roasting. Another plus — thighs are less expensive than breasts — winner, winner, chicken dinner!
Tossing all of the ingredients with a balsamic vinaigrette enhances the overall flavor. Plus, the pan juices from the chicken and vegetables, along with the creamy goat cheese, create one mouthwatering sauce.
Test Kitchen Tip
If the veggies are fork-tender before the chicken is ready, simply transfer them to a bowl and cover to keep warm while the thighs finish cooking.
Preheat oven to 425°. Line a baking sheet with foil.
Whisk together vinegar, oil, thyme, garlic, 1 tsp. salt, and ½ tsp. pepper for the vinaigrette.
Toss tomatoes, zucchini, onion, bell pepper, and eggplant in a bowl with 3 Tbsp. vinaigrette; season with salt and pepper and arrange on half of prepared baking sheet.
Add thighs to same bowl, toss with remaining vinaigrette, and season with salt and pepper; arrange on other end of baking sheet. Roast vegetables and thighs until a thermometer inserted near, but not touching, thigh bones registers 165°, 45–60 minutes.
Top vegetables with goat cheese; allow to slightly soften, then serve immediately.
Heat 1 cup low-sodium chicken broth, 1 cup milk, ½ tsp. kosher salt, and ¼ tsp. black pepper in a saucepan over high to a boil. Whisk in ½ cup yellow cornmeal, reduce heat to low, and stir constantly for 5 minutes. Fold in ¼ cup crumbled goat cheese, ¼ cup grated Parmesan, and 1 Tbsp. olive oil; serve immediately.
(Total time: 10 minutes and makes 3 cups polenta.)
% Daily Value*
Total Fat 50g 76%
Saturated Fat 14g 70%
Cholesterol 243mg 81%
Sodium 726mg 30%
Carbs 13g 4%
*Percent Daily Values are based on a 2,000 calorie diet.