Roasted ratatouille chicken

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1. Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).
2. Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.

318 kcalories, protein 37g, carbohydrate 13g, fat 14 g, saturated fat 2g, fibre 4g, salt 0.25 g

Latest comments and suggestions

• Rose

  01 November 2007

  Rose rated and commented on this recipe

  

  I make this recipe all the time and it never fails to deliver. I usually use 2 red onions, and slice the courgette quite thinly. When I first made the recipe I didn't like using chicken with skin on and found the chicken generally a bit boring, so now I use skinless chicken thigh fillets rubbed lightly with a little cajun seasoning. Served with small roasted potatoes you can't beat it, and it somehow manages to be just right whatever the weather.

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• taryn

  09 November 2007

  taryn rated and commented on this recipe

  

  Really easy to make, and very yummy. I don't use chicken with the skin on either. Great one-pot dish.

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• Sam

  14 November 2007

  Sam commented on this recipe

  I do use the chicken with skin on and just cook it for a wee bit longer. This makes the skin crispy for those who like to eat it. I don't personally, but I feel that the extra fat in the skin that cooks into the ratatouille below delivers unbeatable flavour. I use oregano instead of rosemary. It is always delicious. If I'm doing this for guests I usually do extra ratatouille and serve it with creamy mashed potato and sundried tomato bread.

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• Victoria

  09 January 2008

  Victoria rated and commented on this recipe

  

  Really tasty dinner. Have cooked just the ratatouille as a filling for baked potato and it worked well.

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• Angfen

  18 January 2008

  Angfen rated and commented on this recipe

  

  This is an easy, healthy and delicious recipe. Mine took longer to cook in the oven, about an hour. I sprikled on top a vegetable stock cube and I also added 2 garlic cloves to the vegetables.

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• FAV RECIPES

  17 February 2008

  FAV RECIPES rated and commented on this recipe

  

  I made this for valentines dinner and it went down a treat! It was so easy to make and I hade time to get ready whilst it was cooking.

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• Nennepus

  10 March 2008

  Nennepus commented on this recipe

  Haven't made it yet - but it's on the menu tonight... I just wanted to say that oven-baked vegetables never ever go wrong! (unless of course you turn them to charcoal...) They always turn into really delicious sweet things that go down well with everyone... I think I'll try this with at dash of balsamic vinegar...

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• Louise Howe

  27 March 2008

  Louise Howe rated and commented on this recipe

  

  My 10 year old made this for us (with some supervision) tasted lovely

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• firstlunchthenwar

  20 April 2008

  firstlunchthenwar rated this recipe

  

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• carlacook

  25 September 2008

  carlacook commented on this recipe

  I thought this dish lacked flavour. Maybe if there had been some garlic in it but the chicken was so bland. It was boring.

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• Karen E

  12 October 2008

  Karen E commented on this recipe

  Absolutely delicious! Maiden dish in my new oven. Will definitely make again. Would add garlic and more vegs next time for sure.

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Ingredients

• 1 onion , cut into wedges
• 2 red pepper , seeded and cut into chunks
• 1 courgette , cut into chunks
• 1 small aubergine , cut into chunks
• 4 tomatoes , halved
• 4 tbsp olive oil , plus extra for drizzling
• 4 chicken breasts , skin on
• few rosemary sprigs (optional)

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Difficulty and servings

Serves 4

Easily doubled

Preperation and cooking times

Prep 25 mins

Cook 25 mins

Ingredients

• 1 onion , cut into wedges
• 2 red pepper , seeded and cut into chunks
• 1 courgette , cut into chunks
• 1 small aubergine , cut into chunks
• 4 tomatoes , halved
• 4 tbsp olive oil , plus extra for drizzling
• 4 chicken breasts , skin on
• few rosemary sprigs (optional)

318 kcalories, protein 37g, carbohydrate 13g, fat 14 g, saturated fat 2g, fibre 4g, salt 0.25 g

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