Chicken & Ratatouille Bake

Chicken & Ratatouille Bake This recipe is easy to prepare, healthy and extremely tasty. It only takes a meagre 45 minutes to prepare and it can be frozen for a future meal. Another bonus is that you can cook this on the stove as well as in the oven. The choice is yours. This dish will serve 4 people. Ingredients:rn4 chicken thighs (With the skin still attached preferably)rn560g can potatoes, drained (Or 560g cooked potatoes)rn390g can ratatouillern1 tsp. dried oreganorn1 tbsp. Olive oil Method:rn1. Preheat your oven to 200°C (Gas-mark 6.)rn2. Heat oil in a large ovenproof dish and brown chicken thighs on both sides. (starting with skin-side down.)rn3. Remove chicken thighs from pan and set aside.rn4. Add potatoes to pan and fry in remaining oil for 2 minutes. Remove potatoes from oil using a slotted spoon and drain excess fat from dish. (You can put it on kitchen paper to absorb even more fat.)rn5. Return chicken and potatoes to the dish, pour over ratatouille, sprinkle over oregano and throw ingredients together to combine.rn6. Place in the oven for 30 minutes or until chicken is cooked though, stir halfway during cooking.