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Ratatouille Chicken Thighs with Soft Polenta

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Ingredients

  • Combine:
  • 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
  • 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

Details

Preparation

Step 1

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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