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Rosemary chicken with oven-roasted ratatouille

You can’t beat this low-fat, one-pot recipe for an easy meal, bursting with summer colour and flavour.

AuthorIrsa Khan
RatingDifficultyBeginner

You can't beat this low-fat, one-pot recipe for an easy meal, bursting with summer colour and flavour.

SaveSave to BigOven

Yields4 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

 1 aubergine , cut into chunky pieces
 2 courgettes , sliced into half-moons
 3 mixed peppers , deseeded and roughly chopped
 2 tbsp finely chopped rosemary , plus 4 small sprigs
 2 large garlic cloves, crushed
 3 tbsp olive oil
 4 skinless, boneless chicken breasts
 250 g cherry or baby plum tomato, halved

1

Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.

2

Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.

3

After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.

Category

Ingredients

 1 aubergine , cut into chunky pieces
 2 courgettes , sliced into half-moons
 3 mixed peppers , deseeded and roughly chopped
 2 tbsp finely chopped rosemary , plus 4 small sprigs
 2 large garlic cloves, crushed
 3 tbsp olive oil
 4 skinless, boneless chicken breasts
 250 g cherry or baby plum tomato, halved

Directions

1

Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.

2

Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.

3

After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.

Rosemary chicken with oven-roasted ratatouille

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