🍽️ Roast Chicken with Ratatouille-Style Roasted Vegetables

Name: Roast Chicken with Ratatouille-Style Roasted Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 2 red bell peppers; 1 orange bell pepper; 150 g cherry tomatoes; 1 eggplant; 1 zucchini; 2 red onions; 3 garlic cloves; 1 unpeeled lemon; 6 sprigs thyme; 2 stems rosemary; 3 tbsp soft butter; 1 tbsp coarse-grained mustard; 1 chicken (ready for cooking, approx. 1.4 kg); salt; pepper (from the mill); 2 tbsp vegetable oil (for the casserole); 3 bay leaves; 2 tbsp olive oil

512 kcal · 30 min · 4 servings

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Ingredients

2 red bell peppers
1 orange bell pepper
150 g cherry tomatoes
1 eggplant
1 zucchini
2 red onions
3 garlic cloves
1 unpeeled lemon
6 sprigs thyme
2 stems rosemary
3 tbsp soft butter
1 tbsp coarse-grained mustard
1 chicken (ready for cooking, approx. 1.4 kg)
salt
pepper (from the mill)
2 tbsp vegetable oil (for the casserole)
3 bay leaves
2 tbsp olive oil

Instructions

1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. Thoroughly wash all vegetables and the lemon under running water.
3. Halve the bell peppers, remove the seeds and white inner membranes, and cut them into wide strips.
4. Halve the cherry tomatoes.
5. Trim the eggplant and the zucchini.
6. Cut the eggplant and the zucchini lengthwise into quarters.
7. Cut the zucchini quarters into strips about 5 centimeters long.
8. Cut the eggplant quarters into bite-sized cubes.
9. Peel the onions and the garlic.
10. Cut the onions into wedges.
11. Cut the lemon into small pieces.
12. Wash the fresh herbs and shake them dry.
13. Finely chop half of the thyme sprigs.
14. Mix the chopped half of the thyme with the butter and the mustard to make a butter mixture.
15. Wash the chicken and pat it dry with kitchen paper.
16. Carefully cut under the chicken skin with a sharp, pointed knife without piercing it.
17. Spread half of the mustard-thyme butter onto the meat under the skin.
18. Fold the skin back over the meat.
19. Season the chicken inside and out with salt and pepper.
20. Place the chicken breast-side down in an oiled roasting pan.
21. Roast the chicken in the preheated oven for about 60 to 70 minutes.
22. Mix the prepared vegetables with the bay leaves, the remaining fresh herbs, and the oil.
23. Season the vegetables with salt and pepper.
24. Turn the chicken after about 30 minutes of roasting time.
25. Brush the chicken with the remaining mustard-butter mixture.
26. Distribute the seasoned vegetables around the chicken in the roasting pan.
27. Continue roasting until the chicken and vegetables are fully cooked.

Nutrition per serving

kcal: 512
Protein: 64 g · Fett/Fat: 22 g · Carbs: 12 g