Recipe Of The Day: Baked Lemon Ratatouille with Chicken

[RD Cook]

Baked Lemon Ratatouille with Chicken

 <h3><A href="http://www.bigoven.com/158980-Baked-Lemon-Ratatouille-with-Chicken-recipe.html" target="_blank">Baked Lemon Ratatouille with Chicken recipe</A></h3><a href="http://www.bigoven.com/158980-Baked-Lemon-Ratatouille-with-Chicken-recipe.html" target ="_blank"><img width="140" alt="Click here for a larger picture of Baked Lemon Ratatouille with Chicken" src="http://www.bigoven.com/pics/040805052710.jpg" /></a><BR/>4 Servings
Vegetables
Uncategorized<BR/>Summer   Bake   Vegetables   Main Dish   Dinner  

1 tablespoon Sage (fresh) chopped
2 teaspoons Lemon Peel grated
1 1/2 teaspoons Salt
1/2 teaspoon Pepper freshly ground
1/3 cup Olive oil divided
1 pound Boneless Skinless Chicken Thighs cut into 1 inch pieces
1 medium Eggplant peeled, cut into 1 inch pieces
1 medium Onion thinly sliced
3 medium Tomatoes seeded and chopped
2 medium Zucchini cut into 1 inch pieces
2 small Red bell peppers cut into 1 inch pieces
4 cloves Garlic minced
3 tablespoons Parsley (fresh) chopped
1 1/2 tablespoons Lemon Juice

1.  In small bowl, stir together sage, lemon peel, salt and pepper.

2.  Heat oven to 450F.  Heat 1 tablespoon of the oil in shallow large roasting pan in oven 30 to 60 seconds or until hot.  Add chicken; bake 10 to 15 minutes or until browned on all sides, turning once or twice.

3.  Reduce heat to 350F; sprinkle chicken with 1 tablespoon of the sage mixture.  Add eggplant and onion to pan; sprinkle with half of the remaining sage mixture.  Add tomatoes, zucchini, bell peppers and garlic; sprinkle with remaining sage mixture.  Drizzle remaining oil evenly over top.

4.  Bake 1 hour or until vegetables are tender, stirring gently after 45 minutes and tipping pan to pool juices in corner;  spoon juices over vegetables.  (Don't panic if vegetables haven't cooked down, they will in the last 15 minutes)  During last 5 minutes, stir in parsley and lemon juice.

5.  Serve in shallow bowls with rice.  Sprinkle with freshly grated Parmesan cheese.


Reproduced with permission from Cooking Club of America

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