Ingredients

• 1 whole chicken
• 3 tbsps olive oil
• 1 lemon
• 4 garlic cloves
• 2 tsps thyme
• 1 tsp rosemary
• 1.5 tsps salt
• 1 tsp black pepper
• 1 eggplant
• 2 zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 1 red onion
• 3 tomatoes
• 1 tbsp basil
• 1 tsp oregano
• 1 tbsp parsley

Instructions

1. Preheat your oven to 400°F (200°C).
2. Rinse and pat dry the whole chicken. Place it in a roasting pan.
3. Rub the chicken with 2 tbsp of olive oil, salt, black pepper, thyme, and rosemary.
4. Cut the lemon in half and place inside the chicken cavity along with 2 garlic cloves.
5. Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
6. While the chicken is roasting, prepare the ratatouille vegetables. Chop the eggplant, zucchinis, bell peppers, red onion, and tomatoes into bite-sized pieces.
7. In a large pan, heat the remaining 1 tbsp olive oil. Add the chopped garlic cloves and cook for 1 minute.
8. Add the eggplant, zucchinis, red and yellow bell peppers, and red onion. Cook for about 10 minutes, stirring occasionally.
9. Add the tomatoes, basil, oregano, and parsley. Lower the heat, cover, and simmer for another 15-20 minutes until the vegetables are tender.
10. Once the chicken is cooked, let it rest for 10 minutes before carving.
11. Serve the roasted chicken alongside the ratatouille.

Notes

• A delicious and hearty French dish featuring roasted chicken and a flavorful vegetable medley.
• Best served with a crusty baguette or over a bed of rice.