Roasted Chicken with Ratatouille

Ingredients

• 1 chicken (about 1.2 kg)
• Salt
• Pepper (freshly ground)
• 1 sprig rosemary
• 6 stems thyme
• olive oil
• 2 Eggplants
• 2 zucchinis
• 2 red bell peppers
• 4 Garlic cloves
• 4 Spring Onions
• 150 ml dry white wine

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Wash and pat dry the chicken. Season inside and out with salt and pepper. Stuff the rosemary and 4 thyme stems into the cavity and tie with kitchen twine. Place in a greased roasting tin and drizzle with olive oil. Roast for 30 minutes, adding water if needed. Remove remaining thyme leaves.

3. 3.

   Meanwhile wash, peel, and cut eggplants, zucchinis, and peppers into pieces or slices. Peel garlic. Wash spring onions, trim, and cut into 4–5 cm lengths.

4. 4.

   Distribute the vegetables around the chicken, season with salt and pepper, drizzle with olive oil, pour in wine. Sprinkle half of the thyme over the chicken and roast for another ~30 minutes until cooked through. Serve sprinkled with remaining thyme.