Easy Ratatouille with Chicken Recipe

chicken leg quarters (about 2 pounds total)

olive oil

Kosher salt and freshly ground black pepper

small onion, diced (about 3/4 cup)

medium cloves garlic, minced (about 2 teaspoons)

picked fresh thyme leaves

small Italian eggplant, cut in 1-inch pieces (about 2 cups)

medium zucchini, cut into 1-inch pieces (about 1 1/2 cups)

medium summer squash, cut into 1-inch pieces (about 1 1/2 cups)

whole peeled tomatoes, roughly crushed by hand

homemade or store-bought low sodium chicken stock

chopped fresh basil leaves

Freshly grated parmesan for serving