Dinner | Gluten-Free | Keto | Paleo
Ratatouille Chicken Casserole
A simple and healthy one dish meal that makes dinner a breeze. Our Chicken Ratatouille recipe will be a new favorite. Gluten-Free. Keto. Low-Carb. Paleo. Whole 30.
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Classic ratatouille combines eggplant, zucchini, bell peppers and tomato. With this recipe we decided to stray from the classic and switch eggplant with butternut squash.
Ingredients to Make Ratatouille Chicken:
- butternut squash
- zucchini
- red onion
- red bell pepper
- diced tomatoes
- skin-on chicken thighs
- celery seed
- curry powder
- dried thyme
- dried oregano
- paprika
- coriander
How to Make Ratatouille Chicken:
- Preheat the oven to 350ºF.
- Season the chicken well with salt, pepper, paprika, and coriander (This is separate/extra from the measured herbs and spices in the recipe card that are specifically to flavor the whole dish while baking).
- Sear the chicken (about 3-4 minutes per side), in a little bit of cooking oil until browned and crisp.
- Then add the chicken and all the rest of the ingredients to a large casserole dish and mix. Be sure to add enough salt and pepper.
- Bake in the oven until the vegetables are tender (approximately 45 minutes – 1 hour depending on the size of the vegetable pieces).
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Ratatouille Chicken
A simple and healthy one dish meal that makes dinner a breeze. Our Chicken Ratatouille recipe will be a new favorite. Gluten-Free. Keto. Low-Carb. Paleo. Whole 30.
Ingredients
- 2 pounds skin-on chicken thighs
- 2 teaspoons paprika
- 2 teaspoons coriander
- salt and pepper, to taste
- 3 cups butternut squash, cubed
- 2 cups zucchini, cubed
- 1 cup red onion, diced
- 1 cup red bell pepper, diced
- 1 can diced tomatoes
- 1/2 tsp celery seed
- 1 tsp curry powder
- 1 tsp dried thyme
- 1 tbsp dried oregano
Instructions
- Preheat the oven to 350ºF.
- Season the chicken well with salt, pepper, Â paprika, and coriander. Sear the chicken for 3-4 minutes each side in a bit of cooking oil until browned and crisp.
- Then add the chicken and all the rest of the ingredients to a large casserole dish and mix. Be sure to add enough salt and pepper.
- Bake in the oven until the vegetables are tender, approximately 45 minutes – 1 hour depending on the size of the vegetable pieces.
Notes
- A good sear on the chicken is essential for good flavor – so don’t worry about letting it sit for a few minutes before turning! Don’t touch the pieces until the 3-4 minutes is over.
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I doubled all the seasonings and herbs while searing cubed up chicken breasts. Added whatever vegetables were in the fridge and baked. Wonderful, aromatic and looks like hours have been spent prepping it.
Glad you liked it! Thanks for the feedback:)
Sounds like a great recipe but not clear about the seasoning. Is the celery seed, curry, thyme, oregano added to rest of ingredients after chicken is seared? Squash is a great idea but I would also add eggplant, which I love. Maybe 1and 1/2 cups each of squash and eggplant. What do you think? Thank you for your reply.
Hi Catherine, sorry for not getting back to you sooner. Before searing the chicken I just added a good amount of salt, pepper, coriander and paprika to give the chicken good flavor – this is extra from the measured seasonings which gets mixed in with everything else before baking to flavor the whole dish. I will adjust my recipe card to make that step clearer. Also, eggplant is a great addition, we just decided to forego it for personal taste, but I would recommend adding it if you love it 🙂