Lemon-Herb Marinated Chicken with Oven-Roasted Ratatouille

On the tail end of a brutal, snowy winter, we just had our first sunny, 50 degree weekend. What's a better way to celebrate than to invite friends over for some great food!

Dying to make some fresh and colorful food, here's what I came up with:

Lemon-Herb Marinated Chicken with Oven-Roasted Ratatouille

*Both dishes are flavored with the same fresh herbs and extra virgin olive oil. This creates a nice continuity of flavors. The chicken is lemony and fresh-tasting. The ratatouille is a colorful and flavorful alternative to run-of-the-mill vegetable sides.

Lemon-Herb Marinated Chicken


1 whole chicken cut into parts

Marinade:
Juice of 2 lemons
2 large sprigs of fresh rosemary, leaves picked and roughly chopped
several sprigs of fresh thyme, leaves picked
4-5 fresh basil leaves, chiffonade
2 fl oz extra virgin olive oil
Salt
Fresh black pepper
Pinch of cayenne pepper

Combine lemon juice with rosemary, thyme and basil in a medium mixing bowl. Drizzle olive oil in while whisking to create an emulsion. Season with salt, fresh black pepper and cayenne to taste.

Pour the marinade over the chicken parts, and brush or rub over the chicken to completely cover. Set aside, covered in the refrigerator, for at least 2 hours.

Preheat the grill. Wipe excess marinade off the chicken. Season the chicken with salt and pepper. Grill approximately 10-15 minutes on each side, until done. (Keep a close eye- fat from the chicken may cause grill flare-ups. You don't want to burn the chicken).

When done, remove from the grill and allow the chicken to rest for 10 minutes before serving. Cover to keep warm.

Oven-Roasted Ratatouille

1 large eggplant
2 zucchini
2 yellow summer squash
2-3 red bell peppers (depending on size)
4 large tomatoes
Extra virgin olive oil
2-3 large sprigs of rosemary, leaves picked
Several sprigs of thyme, leaves picked
Handful of basil leaves, chiffonade (or tear by hand)
Salt
Fresh black pepper

Preheat oven to 375 deg F

Cut all vegetables into a nice large dice, approx 1 inch pieces. Place in roasting pan large enough to hold them.

Toss vegetables with the olive oil, enough to coat them all. Add the herbs and toss.

Season well with salt and pepper. You may want to taste to make sure there's enough salt.

Cover with foil and roast in the oven for about 30 minutes. Uncover and roast for an additional 45 minutes-1 hour, or until the vegetables are soft and cooked through.

*You can make this dish at least an hour or so in advance. The longer it sits, the better it is! Place in the oven to reheat a few minutes before serving.