• PALEO Hack: Roast Chicken with Ratatouille


A Classic Combination

By Andrew Zimmern

Family meal nights across America just got easier, healthier and budget-friendly. My kid begs for this recipe, and I love making it for him—look at how many veggies are crammed in there! The best part:

This healthy, paleo recipe is Whole30 approved!


PALEO Hack: Roast Chicken with Ratatouille

Servings: 4

Total: 1 hour



  • 8 skin-on, bone-in pieces of chicken
  • 1/4 cup minced onion
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 2 tablespoons olive oil
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon sea salt


  • 1/2 medium eggplant (6 ounces), diced (2 cups)
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/4 cup extra-virgin olive oil
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 medium yellow onion, diced
  • 1/2 red bell pepper, diced
  • 3 tablespoons sliced garlic
  • 2 basil sprigs
  • 3 oregano sprigs
  • 1/2 cup chicken stock
  • 3 tomatoes (3/4 pound), diced (2 cups)
  • 1 cup tomato puree
  • Freshly ground pepper


Prepare the Chicken

Preheat the oven to 400°. In a large bowl, toss the chicken with all of the remaining ingredients. Arrange the chicken skin side up on a rack set over a rimmed baking sheet. Roast for 40 to 45 minutes, until the chicken is golden and cooked through.

Meanwhile, Prepare the Ratatouille

In a colander set over a bowl, toss the eggplant with 1 teaspoon of kosher salt. Let stand for 30 minutes. Gently squeeze the eggplant to release any bitter juices.

In a large skillet, heat the olive oil until shimmering. Add the eggplant and cook, stirring occasionally, until golden, about 3 minutes. Add the zucchini, yellow squash, onion, red pepper, garlic, basil and oregano and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Stir in the chicken stock, tomatoes and tomato puree and cook until the vegetables are tender and the sauce has thickened, about 10 minutes. Discard the herb sprigs and season the ratatouille with salt and pepper.

Transfer the ratatouille to a platter, top with the chicken and serve.

Originally published in Andrew Zimmern’s Kitchen Adventures on foodandwine.com.
Photograph by Stephanie Meyer.

About Whole30:
Established by Dallas and Melissa Hartwig (of Whole9) in April 2009, the Whole30® is the original nutritional program designed to change your life in 30 days. Think of it as a short-term nutritional reset, designed to help you put an end to unhealthy cravings and habits, restore a healthy metabolism, heal your digestive tract, and balance your immune system. For more information, visit http://whole30.com, or read their New York Times bestselling book, It Starts With Food.”


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