Roast chicken with Greek style vegetable ratatouille

On our new blog post today, we have a lovely chicken roast with a Greek style vegetable ratatouille. This dish is so delicious and easy to make, it can become your favorite Sunday roast.

Roast chicken with Greek style vegetable ratatouille


Yields 4

1  chicken cut into 8 pieces

1 white onion finely chopped

1/3 cup esti extra virgin olive oil

fresh lemon juice

1 sprig fresh thyme

1 sprig fresh rosemary


1 medium eggplant,  diced

1 medium zucchini, diced

1 red bell pepper, diced

1 green pepper, diced

1/3 cup esti extra virgin olive oil

1 garlic clove finely chopped

basil leaves


1/2 cup dry white wine

2 tomatoes , diced

esti Kalamata olives (about 10, pitted)




Preheat the oven to 200°. In a large bowl, toss the chicken with onion, olive oil, lemon juice, thyme, rosemary and some salt. Arrange the chicken over a rimmed baking sheet. Roast for 1 hour , until the chicken is golden and cooked through.


In a large skillet, heat the olive oil. Add the onion and sauté, stirring occasionally, until golden. Add the eggplant, zucchini, red pepper, green pepper, garlic, basil and oregano and cook over moderate heat until all vegetables have softened, about 10 minutes. Add  the wine, tomatoes  and cook until the vegetables are tender and the sauce has thickened. Add the olives and cook 5 minutes more. Season the ratatouille with salt and pepper.


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

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