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Ratatouille Chicken Casserole
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4 from 1 vote

Ratatouille Chicken Casserole

A simple and healthy one dish meal that makes dinner a breeze. Our Chicken Ratatouille Casserole recipe will be a new favorite. Gluten-Free. Keto. Low-Carb. Paleo. Whole 30.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 297kcal


  • 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
  • ½ teaspoon celery seed
  • 1 teaspoon curry powder
  • 1 teaspoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 2 teaspoon 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).


Tips and Tricks:

1. 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.


Calories: 297kcal | Carbohydrates: 18g | Protein: 22g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 77mg | Sodium: 89mg | Potassium: 806mg | Fiber: 4g | Sugar: 7g | Vitamin A: 9114IU | Vitamin C: 64mg | Calcium: 103mg | Iron: 3mg