Roasted ratatouille chicken

Roasted ratatouille chicken

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

Difficulty and servings

Easy

Serves 4

Easily doubled

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 25 mins

Ready in 50 minutes
Freezable

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.

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

Recipe from Good Food magazine, October 2006.

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Difficulty and servings

Easy

Serves 4

Easily doubled

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 25 mins

Ready in 50 minutes
Freezable

Ingredients

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

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