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

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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

Preparation 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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