Name: Paleo Roast Chicken Ratatouille
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: About 4 to 8 servings, depending whether or not you serve it with a side dish
Ingredients: 2 tablespoons olive oil, divided; 1½ lbs (680 g) plum tomatoes, chopped large; 2 medium onions, chopped large; 2 medium zucchini, chopped large; 2 medium yellow summer squash, chopped large; 1 small-medium eggplant, chopped large; 1 red bell pepper, de-seeded and chopped large; 5 large cloves garlic, minced; 1 tablespoon minced fresh rosemary; 1 tablespoon minced fresh thyme; 1½ teaspoons coarse kosher salt (use less if using fine salt), divided; ¾ teaspoon ground black pepper, divided; 1 cup (240 ml) crushed tomatoes; About 4 lbs (1.8 kg) bone-in, skin-on chicken thighs (this was 8 large-ish thighs)