We are deep into veggie season and are loving it. I made this the other night and it was an all around hit (even with the 2 year old that A. dressed herself and B. fed herself and C. insisted on a picture). The chicken is moist and we fought over the leftover veggies. If you didn't want to you could serve this without a starch.
The chicken is based on Guy Fieri's Brick In the Wall Bird I didn't bother with the salsa verde. The chicken was moist and tender. I was AMAZED at all the fat that came out of the chicken. I didn't use a whole bird I used leg quarters that I got on a great sale. I also didn't use a brick I didn't have one. I took my stock pot and put it on top and then filled that with free weights :) It worked fabulous. I loved the crisp on the outside! It tasted fried (without flour). It was super moist which was surprising for all the fat that came out.
I don't think it was a true Ratatouille. To me it seemed like just a bunch of roasted veggies. Maybe I just liked the combo. I didn't understand why she had you saute the onions. Nothing is better then roasted onions. I threw all the veggies on a silpat lined pan. I put them all in 1/2 inch chunks except for the roma tomato's which I sliced. I tossed with a TAD bit of EVOO, kosher salt, and thyme (I did not have the marjoram either). I actually forgot to put on the vinegar too....come to think of it is probably nothing like ratatouille....although I LOVED it! Here is Ann's recipe if you would like to give it a try. Most important don't leave out the eggplant....it makes it!
Chocolate Chip Cookie Bars
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