Herb-Roasted Chicken with Summer Vegetable Ratatouille

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Juicy roasted chicken paired with a vibrant ratatouille of summer squash, eggplant, and tomatoes bursting with fresh herbs. This French-inspired summer cookout recipe, ready in about 60 minutes, pairs bone-in chicken thighs, olive oil, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 2 tsp, chopped fresh thyme
• 1 tsp, chopped fresh rosemary
• 4, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium, diced into 1-inch cubes eggplant
• 2 medium, diced into 1-inch cubes zucchini
• 1 medium, diced into 1-inch cubes yellow summer squash
• 1 large, diced red bell pepper
• 3 large, chopped roma tomatoes
• 1 medium, diced onion
• 1/4 cup, chopped fresh basil

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 6 bone-in chicken thighs with 2 tbsp olive oil, 2 tsp chopped fresh thyme, 1 tsp chopped fresh rosemary, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper; rub evenly.
2. Step 2: Place chicken thighs skin-side up on a roasting pan and roast for 35-40 minutes until skin is golden and internal temperature reaches 165°F.
3. Step 3: While chicken roasts, heat 1 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1 diced medium onion, sauté for 2 minutes until fragrant.
4. Step 4: Add 1 diced medium eggplant, 2 diced medium zucchinis, 1 diced yellow summer squash, 1 large diced red bell pepper, and 3 chopped roma tomatoes to the skillet. Cook, stirring occasionally, for 15 minutes until vegetables are tender and saucy.
5. Step 5: Stir in 1/4 cup chopped fresh basil, season with salt and pepper to taste, and keep warm.
6. Step 6: Serve the herb-roasted chicken thighs over a bed of the summer vegetable ratatouille.