Members’ Journal
Sunday Chicken Gets a Jazzy Send-Off
Mary’s Blue Hour Bistro
Published
At Mary’s Blue Hour Bistro, paprika-rubbed chicken thighs, roasting garlic and two trays of ratatouille turned Sunday supper into a full-oven production.
Sunday Chicken Day began at Mary’s Blue Hour Bistro with five substantial, skin-on thighs and the declaration: “Chicken rubbed up and ready!” Their warm paprika-colored coating came from a jazzy blend of smoked paprika, garlic and onion powders, thyme, black pepper and cayenne.
Four trimmed garlic bulbs joined the chicken, each drizzled with olive oil and tucked into foil for roasting. The bulbs were intended for a roasted-garlic, blue-cheese yogurt sauce, with enough extra garlic left for future meals.
The vegetable side required its own bit of choreography. Chunky pieces of eggplant, zucchini, red bell pepper and onion initially filled one dark baking sheet from edge to edge. Rather than settle for steamed vegetables, the batch was divided between two pans, giving everything more room to roast and brown. Drained chopped tomatoes were ready to turn the mixture into a saucier, more traditional ratatouille.
With the chicken spaced skin-side up, foil packets nestled around the pan and the vegetables spread into colorful single layers, the bistro kitchen was set for a lively Sunday supper—all roasting together at 425°F.
Tonight’s Menu
Jazzy spice-rubbed chicken thighs; roasted ratatouille with eggplant, zucchini, red bell pepper, onion and chopped tomatoes; roasted-garlic blue-cheese yogurt sauce.
Open the Recipe Card
# Tomato-Free Oven-Roasted Ratatouille
**425°F · 25–35 minutes · Turn once · Add garlic for final 5 minutes**
## Ingredients
– 1 long Asian eggplant
– Zucchini
– Red bell pepper
– Garlic, minced
– Olive oil
– Salt
– Black pepper
## Steps
1. Heat oven to **425°F**.
2. Cut eggplant, zucchini, and bell pepper into **¾-inch pieces**.
3. Toss lightly with olive oil, salt, and pepper.
4. Spread vegetables out without crowding.
5. Roast for **25–35 minutes**, turning once.
6. Add minced garlic during the **final 5 minutes**.
7. Remove when vegetables are tender with browned edges.
## Watch For
– **Crowding:** Vegetables will steam instead of brown.
– **Garlic:** Add only near the end so it doesn’t burn.
– **Check:** If onion and fresh or canned tomatoes are available, the dish can become a saucier, more traditional ratatouille.