Roast Chicken with Ratatouille

120 8 servings, 1/6 recipe (319 g) each
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8 servings, 1/6 recipe (319 g) each

Looking for a new roast chicken recipe? Then try our recipe for Roast Chicken with Ratatouille! A delicious dinner idea for early fall.

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What You Need

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Make It

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  • Heat oven to 450ºF.
  • Reserve 2 Tbsp. dressing. Place chicken in roasting pan sprayed with cooking spray; brush with remaining dressing. Place 4 rosemary sprigs in chicken breast cavity.
  • Bake chicken 15 min. Meanwhile, combine vegetables and garlic in large bowl. Add reserved dressing; toss to evenly coat vegetables.
  • Reduce oven temperature to 375ºF. Add broth to roasting pan; scatter vegetables and remaining rosemary sprigs around chicken.
  • Bake 1-1/2 hours or until chicken is done (165ºF).

Special Extra

When serving adults, substitute dry white wine for the chicken broth.

Serving Suggestion

Serve with hot cooked rice or mashed potatoes.

How to Test for Chicken Doneness

When testing the doneness of the chicken, insert meat thermometer into thickest part of one of the thighs, being careful to not let the thermometer touch the bone.


  • 8 servings, 1/6 recipe (319 g) each

Nutritional Information

Serving Size 8 servings, 1/6 recipe (319 g) each
Calories 270
% Daily Value
Total fat 16g
Saturated fat 4g
Cholesterol 80mg
Sodium 180mg
Carbohydrate 5g
Dietary fibre 1g
Sugars 3g
Protein 26g
Vitamin A 8 %DV
Vitamin C 45 %DV
Calcium 2 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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