Chicken Roasted on Ratatouille

  • Preparation 20 MIN
    Cooking 1 H 15 MIN
  • Servings 4



  1. With the rack in the middle position, preheat the oven to 190°C (375°F).
  2. In a roasting pan or on a large baking sheet, combine the vegetables, hot pepper flakes and oil. Season with salt and pepper. Set aside.
  3. On a cutting board, cut out the chicken’s backbone using a chef’s knife or poultry shears. Lay the bird flat. Brush lightly with olive oil. Season with salt and pepper. Lay the chicken on the vegetables, breast side up. Roast until a meat thermometer inserted in the thigh but not touching the bone reads 82°C (180°F), about 75 minutes, frequently stirring the vegetables around the chicken.
  4. Serve with the vegetables and cooking juices.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.