Roasted ratatouille chicken

Roasted ratatouille chicken

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(45 ratings)

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

Easy

Serves 4
A classic chicken recipe that will keep the crowds coming back for more

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal318
  • fat14g
  • saturates2g
  • carbs13g
  • sugars0g
  • fibre4g
  • protein37g
  • salt0.25g
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Ingredients

  • 1 onion, cut into wedges

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 red pepper, seeded and cut into chunks

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 1 courgette, cut into chunks

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 small aubergine, cut into chunks

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 4 tomato, halved

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 tbsp olive oil, plus extra for drizzling
  • 4 chicken breast, skin on
  • few rosemary sprigs (optional)

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

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.

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Comments (56)

nikkiweller's picture
5

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

nikkiweller's picture
5

I always find the tomato sauce of a traditional ratatouille too much, so this is a great alternative as I love this combination of vegetables. I used bone-in, skin-on chicken breasts to ensure that the chicken was tender and cooked it for slightly longer. I also used baby plum tomatoes halved. When finished I sprinkled over a little balsamic drizzle (in a little bottle from Waitrose) - the perfect one-pan dinner!

daniela696's picture

So so easy, quick and super tasty!!! Cooked it now twice in 1 week on request of my friends. I used thighs, left skin on, rubbed some olive oil in and used the rosemary and worked a treat but turn over half way through and then skin side up for the last few minutes...had crispy skin and moist meat! I served it with creamy mash potatoe. What a success!

rhianthomas1984's picture
4

I used chicken breasts without the skin and it was really good. Will definately be making this healthy dish again.

helen68's picture
5

Very colourful and tasty - I added a few drops of balsamic vinegar to the veg mix and also rubbed oil into the chicken to stop it from drying out (turning it over mid cook also made sure it stayed nice and moist.
Husband and children loved it!! What a great meal to serve up at a table, looks and tastes fabulous!

stokkers's picture

I tried this recipe out for the first time today - it is great, though I, like many others, changed/added a few things.

All the veg was fresh from my garden. Things I added were baby carrots, cherry tomatoes, green peppers and herbs - mint, basil and corriander. I also crushed a chicken Oxo cub to spread over the chicken and roasted baby potatoes, also from my garden.

As I live on my own, I cut the ingerdiants down to suit, but made enough ratatouille to have a good portion left over and trying to freeze it and see how that works, but it is a lovely recipie.

Ken

walkend123's picture

To Boglarka - yes chicken thighs work just as well. Thigh meat is much more succulent than breast so I think it's better. Really tasty

poppyschum's picture
5

Just brilliant. Such a good recipe to have tucked into the basics category. Use chicken or pork it is equally fantastic; mix and match herbs too......................

lockedshut's picture
5

Planning on making this sometime soon, but I'll change a few things... Wrapping the chicken in bacon is a great suggestion, and I'd have to add garlic, because I add garlic to everything.

I'd also through a few small baby potatoes straight in and roast them along with the veggies.

Also, I'd make a bit of a dressing out of olive oil, lemon juice, salt, pepper and dried thyme/oregano and pour that over the top before cooking. Yummy!

boglarka's picture

Would it be okay to use chicken thighs in this recipe instead of chicken breast?

boglarka's picture

Would it be okay to use chicken thighs in this recipe instead of chicken breast?

sazbaz7's picture
5

This is a fabulous quick and easy dish for a family supper. It is very tasty and my family love it so much it has become one of our staples

kibethewalrus's picture
5

The first recipe I have done from this site and it was delicious! I added whole garlic cloves and served with a baked potato, really fabulous! And takes hardly any time to prepare.

condrona's picture
5

I do a whole roast chicken and add the vegetable towards the end of the chicken's cooking time. The chicken juices and the vegetables seem to 'melt' together. I include 3-4 garlic cloves and some thyme. Instead of using fresh tomatoes I stir in some sun blushed ones just before serving. If there are any left over roasted veg they can be turned into a great pasta salad - stir pesto through cooked pasta and add the veg and some fresh basil - delicious!

kiwipaula's picture
4

This is a fantastic, nutritious and speedy mid-weeker. I love it. I often use twice the quantity of veges or add different types of vege (pumpkin or carrot, etc).

elaineb2's picture
3

Very easy recipe!

Thanks for the tip about crumbling a stock cube over the top, and seasoning the chicken with cajun spices - adds lots of flavour!

angiegough81's picture
5

One of my favourites. I add a crushed garlic clove to the veggies.

smoothiestar's picture
5

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

shnook15's picture

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!

samgi07's picture

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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