Ratatouille Chicken Casserole
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4.6 from 5 votes

Ratatouille Chicken Casserole

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 6
Author: Roche Woodworth


  • 3 cups butternut squash (chopped)
  • 2 cups zucchini (chopped)
  • 1 cup red onion (chopped)
  • 1 cup red bell pepper (chopped)
  • 1 can diced tomatoes
  • 2 lb skin-on chicken pieces (1kg)
  • to taste salt and ground black pepper
  • 1/2 tsp celery seed
  • 1 tsp curry powder
  • 1 tsp dried thyme
  • 1 tbsp dried oregano
  • 1 tbsp paprika
  • 2 tsp coriander


  • Preheat the oven to 180ºC/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).