Roasted ratatouille chicken

Roasted ratatouille chicken

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(45 ratings)

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


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

Nutrition and extra info

  • Freezable


  • kcal318
  • fat14g
  • saturates2g
  • carbs13g
  • sugars0g
  • fibre4g
  • protein37g
  • salt0.25g
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  • 1 onion, cut into wedges



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

  • 2 red pepper, seeded and cut into chunks



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

  • 1 courgette, cut into chunks



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

  • 1 small aubergine, cut into chunks



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

  • 4 tomato, halved



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


  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)

historic's picture

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

stevegamble78's picture

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!

mocgle's picture

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.

boof333's picture

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

raychforbes's picture

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!

melangeth's picture

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.

karene's picture

Absolutely delicious! Maiden dish in my new oven. Will definitely make again. Would add garlic and more vegs next time for sure.

carlaw8's picture

I thought this dish lacked flavour. Maybe if there had been some garlic in it but the chicken was so bland. It was boring.

louisehowe's picture

My 10 year old made this for us (with some supervision) tasted lovely

nennepus's picture

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...

titch1709's picture

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.

angfen's picture

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.

vickpole's picture

Really tasty dinner. Have cooked just the ratatouille as a filling for baked potato and it worked well.

f_babbit's picture

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.

yay_tar's picture

Really easy to make, and very yummy. I don't use chicken with the skin on either. Great one-pot dish.

rosetope's picture

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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