Ratatouille Chicken Thighs with Soft Polenta

By jbrockel

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

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.