Roasted Chicken Breasts with Ratatouille
Ingredients
- ¼ cup plus 1 tablespoon extra-virgin olive oil, plus more for rubbing
- 1 medium eggplant, cut into 1-inch cubes (6 cups)
- 1 medium zucchini, cut into ¾-inch cubes (2 cups)
- 2 tablespoons minced garlic (from 6 cloves)
- 2 cups cherry tomatoes (10 ounces)
- 5 sprigs thyme
- Coarse salt and freshly ground pepper
- 4 small bone-in, skin-on chicken breasts (2 ½ pounds total), halved crosswise
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