Ratatouille Sheet Pan Chicken

Ratatouille Sheet Pan Chicken just pulled out of the oven next to oven mitt.
This content originally appeared on 
tasteforlife.com
Prep Time:
60 min prep time
Yield:
8
Recipe Source:
Recipe and photo by Dini Klein

Ingredients

  • 2 whole chickens, cut into eighths
  • Salt and black pepper
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp oregano
  • 1 red onion, cut into wedges
  • 4 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 pint cherry tomatoes
  • 2 yellow squash or zucchini, cut into rounds
  • 3 Tbsp freshly chopped basil
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp honey
  • 2 to 3 Tbsp olive oil to drizzle

Directions

  1. Preheat oven to 400°.
  2. Place chicken pieces on 1 large sheet pan or 2 standard-size sheet pans. Season with salt, pepper, paprika, garlic powder, onion powder, and oregano. Add vegetables and basil to pan and massage all with vinegar, honey, and oil.
  3. Bake for 50 minutes until cooked through and golden.

Nutrition Info

617 Calories, 45 g Protein, 23 g Carbohydrates, 3 g Fiber, 38 g Total fat (10 g sat), 316 mg Sodium, ★★★★★ Vitamin B3 (niacin), B6, Phosphorus, ★★★★ Vitamin C, ★★★ Vitamin B12, Zinc, ★★ Vitamin B1 (thiamine), B2 (riboflavin), Magnesium, Potassium, ★ Vitamin A, E, K, Folate, Iron