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Ratatouille Chicken Thighs

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    Source: www.tastebook.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 8 bone-in, skin on chicken thighs

    2. 4 Roma tomato es, quartered lengthwise

    3. 1 medium zucchini , cut into 1 medium onion , cut into 2" chunks

    4. 1 medium yellow bell pepper , cut into 1" chunks

    5. 1 small eggplant , cut into 1" chunks Crumpled goat cheese Salt and pepper to taste Balsamic- Thyme Oil:

    6. 3 T. balsamic vinegar

    7. 2 T. olive oil

    8. 2 T. chopped fresh thyme

    9. 2 T. garlic , minced

    10. 1 t. kosher salt

    11. 1/2 t. black pepper

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 425. Line a baking sheet with foil; coat with nonstick spray. Whisk all ingredients for the Balsamic-Thyme Oil together in a small bowl; set aside. Combine vegetables in a large bowl and toss with 3 T. Balsamic-Thyme Oil. Arrange vegetable on one side of the prepared baking sheet. Toss chicken with the remaining Balsamic-Thyme Oil and place on the other end of the baking sheet. Season everything with salt and pepper. Roast 45-60 minutes. Top vegetables with goat cheese. Serve immediately

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