Roast Chicken with Ratatouille
Ingredients
- Ingredients
- 1 chicken (about 1.2 kg)
- salt
- peppers (freshly ground)
- 1 sprig rosemary
- 6 stems thyme
- olive oil
- 2 Eggplant
- 2 Zucchini
- 2 red Bell pepper
- 4 garlic cloves
- 4 scallions
- 150 milliliters dry white wine
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection.
Rinse chicken and pat dry. Season with salt and pepper inside and out. Tie the rosemary and 4 thyme stalks together with kitchen twine and insert into the chicken. Place in an oiled roasting pan and drizzle with a little olive oil. Roast in preheated oven for 30 minutes. If necessary, add some water. Pluck the remaining thyme leaves.
Rinse eggplants, zucchini and bell peppers. Trim and cut into slices or pieces. Peel the garlic. Rinse scallions, trim and cut into 4-5 cm (approximately 1 1/2-inch) long pieces.
Arrange the vegetables around the chicken, season with salt and pepper and drizzle with olive oil. Add the wine. Sprinkle half of the thyme on the chicken and cook another 30 minutes. Serve sprinkled with the remaining thyme.
