Ratatouille Chicken Thighs with Soft Polenta

Ratatouille Chicken Thighs with Soft Polenta
Ratatouille Chicken Thighs with Soft Polenta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Whisk together for Balsamic-Thyme Oil

  • 3

    tablespoons balsamic vinegar

  • 2

    tablespoons olive oil

  • 2

    tablespoons fresh thyme -- chopped

  • 2

    tablespoons garlic -- minced

  • 1

    teaspoon kosher salt

  • 1/2

    teaspoon black pepper

  • Combine:

  • 4

    Roma tomatoes -- quartered lenghwise

  • 1

    medium zucchini -- cut 1" thick chunks

  • 1

    medium onion -- cut 2" thick chunks

  • 1

    medium yellow pepper -- cut 1" thick chunks

  • 1

    small eggplant -- cut 1" thick chunks

  • salt and pepper -- to taste

  • 3

    tablespoons Balsamic-Thyme Oil

  • Toss with; Season; Roast;

  • 8

    chicken thighs -- bone in

  • remaining Balsamic-Thyme Oil

  • Top with:

  • goat cheese -- crumbled

  • Soft Polenta

Directions

Preheat oven to 425 degrees. LIne a bking sheet with foil; coat with nonstick spray. Whisk all ingredients for the Balsamic-Thyme Oil together in a small bowl; set aside. Combine vegetables in a large bowl and toss with 3 T. Balsamic-Thyme Oil. Arange vegetables on one side of the perpared baking sheet. Toss chicken with the remaining Balsamic-Thyme Oil and place on the other end of the baking sheet. Season everything with salt and pepper. Roast 45-60 minutes. Top vegtables with goat cheese. Serve immediately.

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