Ingredients:

  • 4 large bone-in, skin-on Chicken Thighs (approx. 700g / 1.5 lbs)
  • 2 tbsp (30 ml) Olive Oil, plus extra for drizzling
  • 1 tsp (5g) Kosher Salt
  • ½ tsp (2.5g) Freshly Ground Black Pepper
  • 1 tbsp (15 ml) Herbs de Provence
  • 1 Lemon, halved
  • 1 large Aubergine (Eggplant), diced into 1-inch cubes
  • 2 medium Courgettes (Zucchini), diced into 1-inch cubes
  • 1 Red Bell Pepper, roughly chopped
  • 1 Yellow Bell Pepper, roughly chopped
  • 1 large Yellow Onion, roughly chopped
  • 4 cloves Garlic, minced
  • 1 x 14.5 oz tin (400g) Crushed or Diced Tomatoes
  • ½ cup (120 ml) Chicken Stock (low sodium) or dry white wine
  • 1 tbsp (15 ml) Tomato Purée (Paste)
  • 1 tsp (5g) Dried Oregano
  • 1 Bay Leaf (optional)
  • Salt and Pepper to taste
  • 100g (3.5 oz) Feta Cheese, crumbled
  • ¼ cup Fresh Basil or Flat-leaf Parsley, roughly chopped

Instructions:

  1. Preheat the oven to 400°F / 200°C (180°C Fan/Gas Mark 6). Pat the chicken thighs dry thoroughly with paper towels. In a small bowl, combine the 2 tbsp olive oil, 1 tsp salt, pepper, and Herbs de Provence. Rub this mixture generously all over the chicken, ensuring seasoning gets under the skin flap.
  2. In a large mixing bowl, combine the diced aubergine, courgette, peppers, and onion. Incorporate the minced garlic, tinned tomatoes, chicken stock, tomato purée, oregano, and bay leaf. Stir well to coat. Season the vegetable mixture generously with salt and pepper.
  3. Tip the entire ratatouille mixture onto a large baking sheet, spreading it out evenly. Nestle the seasoned chicken thighs on top of the vegetables, ensuring the skin side is facing up. Squeeze the juice from one lemon half over the chicken and place the remaining lemon halves directly onto the baking sheet. Bake for 25 minutes.
  4. After 25 minutes, remove the tray. Carefully give the vegetables a gentle stir beneath the chicken (optional) and return to the oven for a further 15–20 minutes, or until the chicken skin is deeply golden brown. The internal temperature of the thigh should register 165°F (74°C).
  5. Once cooked, remove the tray from the oven and let the chicken and vegetables rest for 5 minutes. Crumble the feta cheese generously over the entire traybake. Garnish with fresh basil or parsley before serving.