This recipe features grilled chicken generously seasoned with Herbes de Provence and Ratatouille, the roasted vegetable dish made famous by a chef-rat named Remy. (My kids are more likely to eat vegetables touted by a Disney movie, so we’ve discovered.)
This version of ratatouille is significantly less complicated than the one featured in the movie, but still harkens the taste of the rustic, French country side.
Vive la France!
Chicken au Provence with Sheet Pan RatatouillePrint Recipe
- 6 boneless skinless chicken breasts
- 4 tbsp. olive oil, divided
- 4 tbsp. Herbes de Provence, divided
- Zest + juice of one lemon
- 4 tsp. kosher salt, divided
- 1 red pepper, diced into 1" pieces
- 1 large onion, diced into 1" pieces
- 2 large zucchini, diced into 1" pieces
- 3 cloves garlic, minced
Place chicken breasts into large zippered plastic bag. Add 2 tbsp. olive oil, 2 tbsp. Herbes de Provence, zest and juice of a lemon, and 2 tsp. kosher salt. Allow to marinade for a few hours or up to overnight.
The day of cooking, preheat grill to high heat heat. Place chicken on the grill, sear well on both sides, and continue cooking until internal temperature reaches 160 degrees.
Meanwhile, preheat oven to 400 degrees. Toss all vegetables with remaining olive oil, Herbes de Provence, and kosher salt on a large sheet pan (or 2). Spread out vegetables so it makes one even layer across the sheet pan. Cook for 15 minutes, flip and cook for another 10-15 minutes until slightly browned.
Serve ratatouille alongside grilled chicken.