Roasted ratatouille chicken

Roasted ratatouille chicken

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(43 ratings)

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Cooking time

Prep: 25 mins Cook: 25 mins Ready in 50 minutes

Skill level

Easy

Servings

Serves 4

A classic chicken recipe that will keep the crowds coming back for more

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
318
protein
37g
carbs
13g
fat
14g
saturates
2g
fibre
4g
sugar
0g
salt
0.25g

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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Method

  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.

Recipe from Good Food magazine, October 2006

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Comments

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claudsmc's picture
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This was gorgeous. I added some balsamic vinegar and coated the chicken with Ras el hanout spice rub. Really tasty and easy dinner.

cj_huney's picture
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This recipe was OK but I would choose to use less oil next time.

danielandcarlmurray's picture

This as an ok dish but nothing special a bit bland. Probably will not make it again.

pennyclark's picture
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This was gorgeous, I added garlic, cherry tomatoes and chorizo and we ate with cous cous

Frantic Flapjack's picture
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Lovely fresh veg but I thought it was too dry - it could have done with a sauce. If I made again I would add a tin of tomatoes for the last 10 minutes of cooking time. Also, I fried the chicken with a sprig of rosemary instead of putting it in the oven. Used skinless chicken breasts cut into strips.

claudsmc's picture
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This was a lot tastier than I thought it would be. I followed the advice and added some balsamic vinegar and garlic and it really lifted the dish. Chicken was a bit dry, think the next time I would marinade it.

Definitely need to cook it for longer than 35 minutes. I cooked mine for an hour as I like my veg roasted.

Will definitely cook this again

charlotte_ford85's picture
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Tried this for the first time tonight and was really impressed. Simple recipe with great results. Used garlic oil on the veg and like others I did not use chicken with skin on it. When the dish was done I put some chilli flakes on the chicken to season and give a kick which worked well with the garlic flavour from the oil. Will be making this again!

fpalacios's picture
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Very nice and very simple!

cc_splash's picture
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Healthy yet so tasty!

pageface's picture
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I made this using skinless chicken breasts as I couldn't get any with skins on. It turned out lovely anyway. As suggested by others I used a couple of garlic cloves to add some flavour and the end result was fantastic. It's like a faster version of a roast dinner but definitely as satisfying.

barryscuba's picture
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cooked it for the wife who is not big on veg but she loved it. I also added the stock cube and I will definately cook again

wilky13's picture
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Easy to make, used skinless chicken wrapped in bacon, family loved it and have asked for it again already!!!

sinatrarocks's picture

I just made this today, and added little honey in the last 10 mins of roasting to the recipe: fantastic wholesome results....
Definitely something I plan to make often....

babsfazekas's picture
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This is amazing, feels like a Sunday roast caliber feast but it's really healthy at the same time. I used no-skin chicken thighs which I marinated before baking (French dressing, balsamic, red wine vinegar, olive oil, garlic, dried herbs). Had to replace aubergines with fresh, seasonal baby carrots and tossed in a couple of quartered new potatoes. Baked it all for 50 minutes, but I'd up it to an hour next time. Lovely, will make again.

lockers's picture
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Lovely quick and easy recipe. After I removed the tray of veg from the oven I took the chicken off and added a tin of chopped toms to the roast veg and warmed it through on the hob mixing it up. Then plated it up and served the chicken breasts on top with roast new potatoes on the side.
No complaints from the family which is always a good sign!

kingfishergirl9's picture
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Its so easy,quick and god damn delicious-great recipe. I was worried that the chicken breasts can go dry, so I have put the streaky bacon on the top of them. Chicken breast stayed moist and had lovely flavor.:))))) Definitively will do it again.Highly recommended.

csabberton's picture

I did chicken breasts without skins, cut a pocket in the middle and stuffed with cream cheese, garlic and mixed herbs. Such an easy meal and looks really impressive in the tin!

jimbo3501's picture

Briliant Dish - I used chicken legs Skin on and turning halfway through and also added some sliced Chorizo which does the same trick as the paprika

cookingqueen58's picture

I'm going to make this dish this week but i too will try with skin on first. I think rubbing smoked paprika into the chicken will be gorgeous!! Its the kind of recipe we love in our house and i know none of it will be wasted( hubby) Will get back to everyone and let you know.

nikkiweller's picture
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Forgot to add that I used garlic infused olive oil to coat the veggies as I didn't have any fresh garlic

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