Roasted ratatouille chicken

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• 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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• Melangeth

  17 January 2009

  Melangeth rated and commented on this recipe

  

  Outstanding. Added 4 cloves chopped garlic, 12 red new potatoes ( boiled and quartered) and used skinless chicken. My husband asks for this at least once a week when tomatoes, aubergines and courgettes are at their peak.

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• RecipeRachel

  02 February 2009

  RecipeRachel rated and commented on this recipe

  

  Fantastic, I did this for the first time & incorporated many of the suggestions above - balsamic, red onions, skinless chicken, garlic....and made small roasted potatoes to go with it - my greatest critic (my husband!) loved it!

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• Boof

  08 March 2009

  Boof rated and commented on this recipe

  

  I use chicken breasts with no skin on and its delish! Very easy!

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• MONS RECIPES

  16 April 2009

  MONS RECIPES commented on this recipe

  My first recipe from the Good Food web site and I loved it. Read all reviews and used suggested extras no skin on chicken, garlic, balsamic viniger and cooked for longer. Quick, easy and very tasty. I will be trying out more recipes without a doubt.

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• Steve Gamble

  28 April 2009

  Steve Gamble rated and commented on this recipe

  

  Tried this and took everyone's comment about skins on. Thought It might be a bit bland so wrapped the chicken in bacon. Worked a treat!

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• foodbowl

  14 May 2009

  foodbowl commented on this recipe

  Family not too keen on this. Cooked skinless chicken and found it dry.

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• SamGi

  02 July 2009

  SamGi commented on this recipe

  Tried this recipe to use our first ever crop of home grown courgettes and absolutely loved it, only change made was to have skinless chicken fillets wrapped in slice of bacon, tasty!

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• Shnook

  06 July 2009

  Shnook commented on this recipe

  Just made this dish - it's really simple and lovely! Use almost any vegetables, I just used up leek & butternut squash etc - just be sure to cut the veg to appropriate sizes depending on how long it takes them to roast. I also took a commenter's advice and rubbed a little paprika on the chicken, a delicious little addition!

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• Smoothiestar

  22 August 2009

  Smoothiestar rated and commented on this recipe

  

  So tasty!It can be varied with white fish instead of chicken I think!

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http://www.bbcgoodfood.com/recipes/2636/

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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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