SKILLET ROASTED CHICKEN RATATOUILLE

When Emmaline was a newborn, I was desperate for a simple, hearty, healthy dish that could not only satisfy my family, but also friends coming over to meet her. Thus, this very simple one-pot wonder was born. It uses fresh ingredients and is best served with mashed potatoes and warm, crusty bread.

¼ cup plus 1 tablespoon extra-virgin olive oil, plus more for rubbing

1 medium eggplant, cut into 1-inch cubes

1 medium zucchini, cut into 1-inch cubes

2 tablespoons minced garlic

2 cups cherry tomatoes

5 sprigs thyme

Coarse salt and freshly ground black pepper

2 large (or 4 small) bone-in, skin-on chicken breasts

Makes 2 to 4 servings

1. Preheat the oven to 450 degrees.

2. In a large cast-iron skillet, heat ¼ cup of oil over medium-high heat. Add the eggplant and cook, stirring frequently until just beginning to brown, about 4 minutes. Add the zucchini, garlic, and the remaining 1 tablespoon of oil. Cook, stirring, until the garlic is fragrant, about 1 minute. Stir in the tomatoes and thyme, then season with salt and pepper.

3. Season the chicken on both sides with salt and pepper, and rub with oil. Add the chicken to the skillet on top of the vegetables, skin side up, and place the skillet in the oven. Roast until the chicken is cooked through, about 25 to 30 minutes. Turn oven to broil, and continue to cook until the chicken skin is golden brown and the juices are bubbly, 1 to 2 minutes longer. Let the ratatouille rest 10 minutes before serving.